Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Henriot's UK agent Fells, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
Bottles Available:
4 × 1.5L - 15 from 2nd Sep - 200+ from 2nd Sep We keep some stock in our London Warehouse. Large volumes take 24 hours from our out of London warehouse.
Henriot Champagne was officially founded in 1808 under Apolline Henriot. 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. Apolline, an enterprising woman of great character, sold her wines both in France and became a huge success with royalty and Champagne Henriot became the favourite firstly at the Dutch court, then in Austria and Hungary. She passed on her savoir-faire to her grandson, Ernest and there the Henriot family tradition was born. 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.
Apolline Henriot believed Chardonnay to be a light with multiple intensities that she wanted to show to the world. When Paul Henriot, 3rd generation of the family, married Marie Marguet in 1880, owner of vines in the Côte des Blancs, Apolline’s desire for Chardonnay is fulfilled, twenty years after her passing. In order to pay tribute to this new vineyard for Maison Henriot, the family started to craft a champagne made exclusively from the lands planted with Chardonnay.
Weather: 2015 is remembered for its classic growth cycle. The particularly mild winter gave way to a varied spring with a period of freezing temperatures followed by intense heat. The vines reached full bloom at the usual times, during a sunny and dry month of June. It was a glorious summer with plenty of sunshine and little rain. The ripening of the Pinot Noirs and Chardonnays was given a boost at the end of August by some long-awaited rainfall. The crops were harvested in mid-September under the cool autumnal skies, giving rise to elegant, fresh and fruity wines, worthy of labelling as true “classics”.
Technical Information: Vineyards: 100% Grand & Premier Cru | 12 Crus from all key Chardonnay regions from Côte des Blancs to Trepail, Sézanne, Vitryat and Montgueux
Grape Varieties: 100% Chardonnay
Reserve wines: 30 % 50 % from their perpetual reserve
Base vintage: 2015
Lees Ageing: 5 years
Disgorged: 2021
Dosage: 8 g/l
Drink: Now for 5+ years
Tasting Note: A great generosity characterizes this champagne. The diversity of wines selected in the blend offers an ample aromatic range in which exoticism and exuberance are balanced by elegance and finesse. Multiple aromas intertwine bringing great complexity from flambé pineapple and fresh citrus fruit notes to wet chalk and subtle pastry aromas. On the palate, this champagne has an incredible velvety texture accompanied by an extraordinary freshness.”
In 1640, the Henriot family settles in Champagne and begins developing their cloth before quickly adding wine to their family activities. After acquiring land to plant vines, the family gains knowledge about viticulture and becomes experts on their Terroirs.
The treatise "Manière de cultiver la vigne et de faire le vin en Champagne" published in 1718, attributed to Canon Godinot, was a source of inspiration for Apolline Henriot, founder of the Maison Henriot, whose great-uncle he is.
In 1808, Apolline Henriot, young widow of Nicolas Henriot, founds Maison Henriot. Owner of a vineyard in the heart of the Montagne de Reims, Apolline has a deep love for the Champagne region, the beauty of its vines and its landscapes. This is how her desire « To to shed light on her lands through a Champagne » was born. She then founded the House and created the first Henriot cuvée, now known as Henriot Brut Souverain.
In 1880, Apolline Henriot’s great grandson, Paul Henriot, married a young woman from the Côte des Blancs, Marie Marguet. This marriage gave way to a real transition of the Maison Henriot’s vineyards. Initially composed exclusively of three crus from the Montagne de Reims planted with Pinot Noir, three crus planted with Chardonnay from the Côte des Blancs were added: Avize, Le Mesnil-sur-Oger, Chouilly.
Many members of the line of Apolline Henriot, founder of Maison Henriot, trained as agricultural engineers, have contributed to developing the expertise and strengthening the care given to the vines. In 1920, the family carried out many soil analysis. Maison Henriot therefore launched a soil knowledge project at that time.
In the early 1970s, Joseph Henriot, 7th generation of the Henriot family, decided to enhance the library wines collection of Maison Henriot, which had been initiated by Apolline Henriot more than two centuries earlier, when she founded the House. In 1976 Joseph found time to buy Charles Heidsieck, installed his head winemaker, Daniel Thibault at Charles and over the next nine years lifted up Charles to new heights, before selling it in 1985. Two years later in 1987 Joseph took a big decision, selling the magnificent Henriot brand and estate of 125 hectares of vineyards for an 11% share in Veuve Clicquot, part of the fast expanding LVMH luxury goods group, along with taking a board role. He left LVMH in 1994 and bought back the Henriot brand, but not the vineyards. He was soon hard at work again, purchasing Bouchard Père et Fils, which had fallen on hard times, investing heavily in a new winery. By 1998 he bought Fevre in Chablis and in 2008 he bought Château Poncié, a 120-acre estate in the Beaujolais village of Fleurie, renaming it Villa Ponciago. Along with finding time to rebuild Champagne Henriot's production and reputation along with leasing vineyards.
The Maison remained in family ownership until 2022 when it merged with Artémis Domaines, owners of Château Latour, Clos de Tart and Château-Grillet. At the time Maisons & Domaines Henriot, was not just the champagne House, but owned Bouchard Père & Fils in burgundy, William Fèvre in Chablis and Château de Poncié in Fleurie. In summer 2023 Artémis Domaines who bought Champagne Jaquesson a few years earlier, sold Champagne Henriot to Champagne’s largest cooperative group, Terroirs et Vignerons de Champagne (TEVC). Today Henriot farm 30 hectares of its own vineyards and works with growers for another 65 hectares of vineyards.
In autumn 2023 Cellar Master Alice Tetienne also takes on the new role of Deputy Managing Director, while Christophe Juarez, CEO of TEVC assumes the role of Managing Director at Champagne Henriot.
Cellar Master: Alice Tetienne
Winery Location: Reims | Champagne, France
Champagne Region: Reims
Annual Production (bottles): 1,000,000
Chef de Cave History at Champagne Henriot:
Alice Tetienne - April 2020 Alice joined from Maison Krug where for five years she was responsible for vineyard relations and was a member of the tasting committee. She is one of the Champagne industry’s most highly-specialized winemakers, with qualifications including a Master of Vine and Terroir from Institut Universitaire de la Vigne et du Vin Dijon, a National Diploma of Oenology from Les Unités de Formation et de Recherche (UFR) Reims, a Master Wines and Champagne qualification from University de Reims Champagne Ardenne.
Laurent Fresnet: 2006 moved to champagne Mumm in 2020 – turned around the quality at the house and launched the 2008’s two years after his arrival to great acclaim. During his tenure the wines reached new heights.
Daniel Thibault: 1973 to 1976 at Champagne Henriot before moving to Charles Heidsieck.
Expert Reviews
18+/20
Nick Baker TFB Founder
“Magnum - The aromatics leap out the glass a combination of smoky charm and rich citrus and topical yellow fruits and that rich buttery pastry character so charming. The power of this champagne really amazed me, it has freshness from all those top Grand Cru Chardonnay villages, richness from the warmer locations like Montgueux and the Côte de Sézanne combining to give a delicate balance of power and texture from five years on the lees. Has great length, a love the lightness and fresh finish, great balance and long length.”
92/100
Essi Avellan MW
“This Henriot classic is a blend from 12 villages. Le Mesnil-sur-Oger, Chouilly and Avize play an important role, but there are also grapes from outside the Côte des Blancs - Trépail, Montgueux and Vitryat - enriching the blend. The overt nose is beautifully toasty, with soft vanilla notes combining to toasted bread, lemon curd, lime peel and green apple. The creamy palate comes with a cushiony mousse and a zingy, driven acid line leading to a gunpowdery mineral finish. Complexity and richness meeting invigorating freshness. Dosage <8g/l”
90+/100
William Kelley
“The latest rendition of Henriot's NV Blanc de Blancs is showing well, opening in the glass with notes of nectarine, citrus oil, toasted bread and light reduction. Medium to full-bodied, fleshy and enveloping, with a generous core of fruit, lively acids and a pretty pinpoint mousse, it concludes with a saline finish. This is a comparatively rich iteration of this cuvée, and it should pick up additional complexity with age.”
17/20
Jancis Robinson MW
“Pale greenish straw. Powerfully aromatic and then bracingly crisp – actually quite surprisingly in view of the rather evolved nose. A real wake-up call of a wine with a certain electric minerality. Bone dry. Very much a superior aperitif style. Seriously zesty – lime zest? But it's admirably long. And the mousse is well judged. Young winemaker Alice Tétienne presented this online with impressive conviction.”
92/100
William Kelley
“Based on the 2015 vintage, the new release of Henriot's NV Blanc de Blancs bursts with expressive aromas of white peach, tangerine, sweet orchard fruit and freshly baked bread. Medium to full-bodied, pillowy and nicely concentrated, with tangy acids and a pearly mousse, this new disgorgement is showing particularly well.”
