92 points,

Robert Parker's Wine Advocate, December 2009

The 1996 Brut Cuvee des Enchanteleurs is one of the softer, more forward 1996s readers are likely to come across. Smoke, cantaloupe, pear, flowers, mint, sweet baking spices and apricots are some of the notes that emerge from this layered, sublime Champagne. The finish is long and polished. The 1996 Enchanteleurs is drinking beautifully today, but also appears to have the stuffing to age gracefully for at least another decade. Disgorged: June, 2008. Anticipated maturity: 2009-2019. This is an impressive set of new releases from Henriot, an historic estate that seems to be experiencing a resurgence in quality. All of this house's Champagnes see full malolactic fermentation, yet retain an element of cut and verve that gives the best wines impeccable balance

94 points,

Stephen Tanzer's IWC, December 2010

($185; a 50/50 blend of chardonnay and pinot noir, all from grand cru vineyards; L0909920608) Vivid yellow-gold. Kaleidoscopic aromas of citrus fruits, poached pear, mango, lees and licorice, with slow-building florality. Supple, palate-coating orchard and exotic fruit flavors are complicated by notes of herbs and buttered toast, with a smoky quality in the background. Seems younger than it did last year, showing excellent finishing clarity and persistent smoke and spice character. This really won't let go of the palate, which is fine by me. I'd still hold this. -Josh Raynolds

97 points,

Wine Enthusiast, January 2010

Ranked #6 on the Top 100 Cellar Selections; With all the extreme intensity of this vintage, this wine brings even more. The start of cookie yeast and toast character, a vibrant mineral texture, hints of spice, green herbs and a final white peach flavor. It is still young, just keep aging.

97 points,

Wine Spectator, June 2010

Tight-grained, with an immediate impression of the sea before forest floor and citrus notes take over. This is bright and fresh, with plenty of spice, toast and candied berry flavors, backed by a firm structure. The finish just keeps going. Best from 2012 through 2040. 1,000 cases imported.

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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