Since its founding by Apolline Henriot in 1808, Maison Henriot is one of the few houses in Champagne to still be independent and family-owned. Eight generations of the Henriot family have carried on Apolline’s vision of the vine and wine for more than two hundred years. The perennity of the House is currently under the control of Gilles de Larouzière Henriot, Chairman & CEO of Maisons & Domaines Henriot and 8th generation Henriot.
By producing a superb Champagne, Apolline Henriot hoped to glorify her homeland. She claimed that one year was insufficient to reveal the unique characteristics of her Terroirs, so she made the decision to hold back reserve wines each year in order to later mix them. She blended various crus and vintages to produce a wine that showcased her entire vineyard.
One of Maison Henriot’s most unexpected creations is Henriot Rosé. Early in the 1980s, with the family’s seventh generation, this cuvée joined Henriot’s Champagne portfolio after several years of testing. Henriot Rosé is a pursuit of unique aromas made possible by blending particular vintages and years.
Developing a Champagne Rosé that accurately embodies Maison Henriot’s aesthetic and blending-centric philosophies was a challenge. Henriot Rosé is a blend of multiple vintages, created from three principal Champagne grape varieties, Pinot Noir, Chardonnay, and Meunier. The cuvée is made every year from a variety of grapes chosen for their characteristic aromatic freshness and minerality. This wine also includes still red wine from a parcel tucked away in the Aÿ Cru’s made by macerating the grapes’ skins and pulp. It makes between 8% to 10% of the blend, depending on the year.
This Champagne offers an unexpected aroma profile. It is chiselled, refined, exquisite, and fresh. This Rosé has a lovely minerality that is delicately accentuated by very subtle fruity aromas, including white currant. This gritty character stays on the palate along with an almost overpowering freshness, which is what gives it all its charm.
Food pairing suggestion: Roast duck breast with figs and rosemary.
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