The non-vintage wines are consistently on-form, with their relatively long ageing on lees, balancing fruit, complexity and freshness. The last decade has seen improvements across the entire range. However, thanks to Laurent’s thoughtful winemaking, quality at Champagne Henriot has finally headed in the right direction. A smattering of well-made Champagnes were interspersed with far too many average ones. Prior to Laurent’s arrival, the wines were, if I am honest, a bit hit and miss. And so it was when Laurent Fresnet (pictured) took over wine making duties at Henriot early in 2006. The consumer is often unaware of any change, while journalists wait patiently for the new Chef’s first constructions, which of course will not issue forth until several years later. Traditionally, the role of Champagne cellar master has been a silent one changes of personnel occur with little fanfare. Without the stability of estate-grown fruit, Joseph had to rely heavily on his Chef de Cave, or cellar master, to manage and create a house style. Having been stripped of many of its viticultural assets by the previous owners, the house fulfilled its grape needs by purchasing fruit as required through long-term supply contracts with growers. Joseph inherited – or re-inherited – a Champagne house lacking in direction. In the years that followed Henriot purchased important Burgundy domaines including the major négociant, Maison Bouchard, and William Fevre in Chablis. But in 1994 he took the decision to step down, buying back Champagne Henriot, and reuniting business with family. Joseph took up a role within LVMH and rose to become President of Veuve Clicquot. Born into a Champagne-producing family whose house was founded in 1808, he took over at Champagne Henriot in the 1960s, running it and Champagne Charles Heidsieck, which the family had also acquired, until both were sold to Louis Vuitton Moët Hennessy in 1987. The resolutely low dosage plays its part in retaining and enhancing the natural beauty of its primary ingredients.Joseph Henriot, who died in 2015, was one of French wine’s most important figures. The aromatic intensity continues on the palate with subtle, honeyed, and delicately toasted notes, which bring rare value and presence to this Champagne. Delicate fruit flavors come to the fore, with notes of fresh and slightly candied citrus fruit. On the palate, pinot noir picks up the mantel, offering exquisite velvety structure, and masterful, delicate intensity. Delicate roasted notes are peppered with a toasty and acacia honey-like quality.
Full-flavored fruitiness, offering notes of apricot, stewed citrus fruits, leads on the bouquet. A constant stream of bubbles forms a lovely string of gossamer bubbles. Tasting Notes: Yellow and gold-tinged in appearance. The wines is aged for 12 years on the lees with a low dosage of 5g/l Varietal Composition: 50% Chardonnay 50% Pinot NoirĮlaboration: 100% of the grapes hail from Grand Cru vineyards. Pinot Noir from the north of the Montagne de Reims, from Mailly Champagne, Verzy and Verzenay.Chardonnay from the Côte des Blancs, from Chouilly, Avize and Mesnil-sur-Oger.HEMERA Champagne is only made in exceptional years from an exclusive blend of Grands Crus chardonnay and pinot noir in equal measure, sourced from Henriot’s villages of choice in Champagne:.The fruit of a unique vintage, together with a blend of six iconic Grands Crus Champagnes, this Champagne – more than any other – epitomizes Henriot’s luminous style.A definite jewel in the Henriot portfolio, its name is a tribute to the Greek Goddess of day and light, HEMERA.Champagne Henriot Cuvee Hemera 2005 WHY WE LOVE IT
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