Henriot used the webcast to simultaneously introduce its new chef de cave, or head winemaker: Alice Tétienne, who joined Henriot from Krug in January this year.įor someone who has spent less than a year in the job, Ms Tétienne’s grasp of the fine details, the house’s history and its philosophy was impressive. The vineyards are all grands crus: the pinot noir is grown in Verzy, Verzenay and Mailly-Champagne and the chardonnay in Le Mesnil sur Oger, Avize and Chouilly. It’s a blend of equal parts pinot noir and chardonnay, the pinot from the northern slopes of the Montagne de Reims and the chardonnay from the Côte des Blancs. The latter was evidently a more robust wine, while the Hemera is ‘fresher’ – more refined and restrained, and contains more chardonnay. The name change also signifies a change of style from the Enchanteleurs. It was debuted in time to commemorate the 210th anniversary of Maison Henriot, established in 1808. I guess the 2005 didn’t make it to Australia. The wine is a 2006, and I had the impression it was the inaugural release, until I discovered on the internet that a 2005 had been released previously, in 2018. Cuvée Hemera also symbolises the passage from the half-light of the cellars, where time weaves its magic, to the radiant brightness of the momentary, intense tasting of the Champagne.”ĭespite the name change, it’s still a challenge for some Anglophones to drop their aitches twice in quick succession – “Ong-ree-oh Cuvée Emm-er-ah”. “In Grecian times, Hemera would unveil night to reveal the day’s first rays of light. Hemera is the ancient Greek goddess of daylight, and the Henriot people see this as appropriate to their wine. President and eighth-generation member of the Henriot family, Gilles de Larouzière, said during a webcast to launch the wine that few people could pronounce Enchanteleurs, especially – perhaps – those in the Asian countries increasingly important to Champagne. But the Blanc de Blancs NV impressed me just as much and it’s a quarter the price. The 2006 Cuvée Hemera is a beautiful wine. Named Henriot Cuvée Hemera, it’s effectively a replacement for the previous prestige wine, Cuvée des Enchanteleurs. Henriot, for long one of my favourite Champagne producers, has debuted a new prestige cuvée – or at least, new to me. Can be enjoyed immediately as an aperitif or to celebrate something really special, or can also be kept for a further 5-10 years in the safety of a dark cellar to allow the Champagne to further flourish over time.Champagne Henriot’s chef de cave Alice Tétienne Champagne Henriot Hemera 2005 is an exceptional Champagne with unique ageing potential. The resolutely low dosage plays its part in retaining and enhancing the natural beauty of its primary ingredients. 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 flavours 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-flavoured fruitiness, offering notes of apricot, stewed citrus fruits and pate de fruit, leads on the bouquet. A constant stream of bubbles forms a lovely string of gossamer bubbles. The perfect balance of luminous style freshness and aromatic breadth in complete harmony. A rude winter followed by a mild spring and a month of dry, cool and sunny weather during harvesting, created the perfect conditions to make wines of truly great quality.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |