For seven generations Henriot’s team commitment has remained unchanged selecting only the finest parcels

One of the oldest champagne I have been drinking was an Henriot 1981. It was in the restaurant l’Escargot in London (I highly recommend it for the food and the decorum). The colour and the taste of the champagne were just amazing. I didn’t manage to find the same bottle after that. By the way if you know where I could find one, please let me know…

Since 1808, Maison Henriot, still family owned has continued its quest for excellence.

For seven generations Henriot’s team commitment has remained unchanged selecting only the finest parcels, magnifying the purity of Grands Crus and respecting the aging time for each Cuvée to reach its full expression.

The high proportion of Chardonnay brings delicate and complex aromas, a refined structure that balances the distinctive character from great terroirs.

For seven generations and more than 200 years, Champagne Henriot has brought its savoir-faire into play to produce elegant and perfectly honed cuvées. Maison Champagne Henriot’s uncompromising choices have always presided over the production of its wines.

Maison Champagne Henriot is today based on a 35-hectare domain. The plots, located mainly in Avenay (Les Panthenay), Chouilly, Epernay (Clos l’Abbé in particular) and Mareuil sur Aÿ, are situated in prestigious Champagne terroirs. The House carefully chooses each plot so that they all express a subtle aromatic nuance essential to the assemblages.

From the harvest to the wine

Slow pressing is carried out, plot by plot, in the press-houses near the harvest site. All sources, all crus and all plots are separated in order to respect the specific characteristics of each village. The technical team thus has a complete aromatic palette for the assemblages.

The assemblage

The assemblage takes account of the climate conditions that marked the vegetative cycle.  Each year, the House’s savoir-faire is involved in perpetuating the unique style of every cuvée. It uses a variable but important proportion of its reserve wines in producing its cuvées. Polished, fine and elegant are the words that best define Champagne Henriot’s wines.

The maturing period

The bottles remain for a long maturing period in the calm and dark of caves in Reims. To allow the grape varieties full expression, Champagne Henriot observes maturation periods that are normally twice longer than those required by law. The time necessary for each cuvée to reach its full potential.

Dosage

This is the last touch the cellar master can bring to a cuvée. As a general rule, Champagne Henriot’s cellar master gives a very small measure of dosage to the House’s wines (around 10 g per litre).

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