Champagne Henriot was officially founded in 1808 by Appoline Henriot. She was the niece of the very famous Abbé Godinot, an erudite man who contributed greatly to improvements in viticulture and sparkling winemaking. At the end of the 19th century, the phylloxera plague reached the vineyards of Champagne. The House of Henriot was one of the first to reconstitute vineyards with grafted stock. Henriot cultivates a very particular style, the pursuit of perfection. It chooses the best wines from the best Crus demanding the most careful work in the vineyard and from the cellar workers. ?In addition to its own vineyards, Henriot purchases grapes from growers in the best terroirs. Pinot Noir from Verzy, Verzenay, Avenay, Mareuil and Mailly. Chardonnay from Chouilly, Oger, Avize, Mesnil, Vertus and Cramant. Each year, about a third of reserve wines are incorporated in the Cuvée, ensuring the consistency of the Henriot style.
Bright yellow. Yellow plum, pear, musky herbs, spices and a whiff of woodsmoke on the highly fragrant bouquet. Powerful but lively, with excellent clarity to the deep, chewy pit fruit and lemon pith flavors. Finishes with very good smoky persistence.