Peter Liem, Peter Liem Champagne Guide, July 2008

True to the vintage, this combines powerful concentration with striking finesse, thanks to unusually high acidity. It's still a bit closed right now, at a mid-point in aging where the nose shows some maturity, with toasty notes of mocha, butter cream, coffee and dried apple, yet the palate is still intensely primary in tone, not yet having fully acquired the complexity and depth that is sure to come with additional time in the bottle. There's a marvelous sense of dimension on the palate, as well as a breathtaking sophistication and poise, and it finishes with pure, detailed aromas and extremely persistent length. This will be outstanding with another five to ten years of bottle age.

92 points,

Stephen Tanzer's IWC, November 2004

Captivating yeast autolysis aromas of baked bread, cashew, Brazil nut and baking spices. Concentrated, dry, rich and toasty, with a sweet nutty flavor contributing to the wine's seductive creaminess. Impressively rich, ripe, harmonious Champagne with a solid backbone of acidity. Finishes long, broad and nutty. This reminded me of this producer's superb 1990 bottling.

92 points,

Wine Enthusiast, November 2006

Flavors of ripe, crisp apples, white fruits and cinnamon dominate this long-lasting, concentrated wine. There is a touch of toastiness in the aroma, but it is still young, with a firm, mineral character to finish.

94 points,

Wine Spectator, November 2004

from start to finish. Candied citrus, honey and hazelnut flavors play out on a silky texture, and all is backed by a firm but unobtrusive structure. Lovely expression of the vintage. Drink now through 2010. 4,200 cases made.

About Winery

It was in 1808, under Apolline Henriot, that Champagne Henriot was officially founded. She was the niece of the very famous Abbé Godinot, an erudite man who contributed to improvements in viticulture and the making of the Champagne wine.She passed on her savoir-faire to her grandson, Ernest : a family tradition was born.

In 1875, Ernest enlarged the company's holdings and developped the House. At the end of the 19th century, the phylloxera crisis reached the Champagne vineyards but Emile Marguet, (father in law to Paul Henriot) was one of the first to reconstitute his vineyards with grafted stock.From then on and from generation to generation, the House of Henriot has devoted all its talent to creating the most superb wines from grapes carefully selected from the great "terroirs" on the Montagne de Reims and the Côte des Blancs.

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