Henriot Champagne
30 August 2011
It was by chance that I bumped in to Antoine Huray from Henriot Champagne today, as I had not planned to taste any wine. Antoine is very passionate about Henriot and is proud of the fact that it is still family owned. It must be a big family, as they also own two of the big names in Burgundy (William Fevre and Bouchard Pere & Fils).
The wines of Henriot have been available in Australia for many years now, but their profile has been very low. I for one had only ever tried one of their champagnes, (Brut Soverain), and was unaware that they produced a range of wines.
The quality of the wines was as you would expect from a good Champagne producer, but two wines stood out – the Blanc de Blanc and the 1998 Vintage. Whilst not likely to be cheap, both deliver value drinking.
No oak is used in the vinification of these wines, and all go through Malo-Lactic fermentation.
No Pinot Meuniere is used in any of the blends.
NB. This was not a blind tasting, so my points are a guide only.
Reviewed
Henriot – Rose – NV (17-17.5). Delicate, fresh and floral nose, with strawberry notes. The palate starts off quite taut, but is soft and rounded. Easy wine to drink. (2/3 Pinot Noir, 1/3 Chardonnay. Primarily from the 2006 vintage with 25% reserve wine).
Henriot – Brut Soverain – NV (17.2 – 17.7). An equal blend of pinot noir and chardonnay, again primarily from the 2006 vintage. The greater percentage of chardonnay is evident by the increased fruit weight and power compared to the Rose. The palate is creamy, long and fine, with a gentle mousse that is very fine.
Henriot – Blanc de Blanc – NV (18-18.5). 70% of this wine is from the 2005 vintage and the wine spent four years on lees. This is a real step up in terms of power and quality of the fruit. Lovely precise nose, with a rich vein of fruit running through the palate. Excellent mouth-feel and texture define this high quality Champagne.
Henriot – Vintage – 2000 (17.5-18). More age evident on the nose, with the autolysis/doughy characters more pronounced as a result of the extended aging on lees. Developed characters are evident on the palate, though the fruit builds intensity in the mouth. 50:50 blend of pinot noir and chardonnay.
Henriot – Vintage - 1998 (18.5). Delightful nose. Delicate, round, refined and dignified, though there is powerful fruit beneath the pretty facade. The nose is gently creamy, with the brioche/bread dough characters playing second fiddle to the superb fruit. The palate is fantastic. Opens with an abundance of delicate fruit that dances on the tongue. A very refined wine that is complex and long. (55% Chardonnay. Has spent 10 years on lees).
Henriot – Cuvee Des Enchanteleurs – 1995 (18). This had spent 13 years on lees, is from 100% Grand Cru rated vineyards. Bead starting to slow in the glass, but the palate displays enough life and effervescence to keep it fresh. The balance here is the key, and the length/finesse is masterful. This is an excellent, (if expensive) wine that would be suited to the champagne aficionado.