Henriet-Bazin
Champagne Grand Cru Blanc de Noirs Extra Brut
| Denomination | AOC Champagne Grand Cru Blanc de Noir Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | Minimum ageing of 3 years on the lees in the bottle in the cellar; disgorgement six months before commercial release |
- Grand Cru Origin: Verzenay and Verzy, Montagne de Reims on pure chalk subsoil
- Grapes and style: 100% Pinot Noir, Extra Brut 5 g/L, 12.5% vol, 0.75 l bottle
- Traditional method: first pressing; 30% reserve wines in continuous solera since 1968
- Ageing and bubbles: minimum 3 years on the lees; fine perlage, creamy effervescence
- Aromas and taste: toasted bread and almond, blackcurrant and spices; dense, mineral palate
Description
What kind of wine is it
Champagne Henriet Bazin Grand Cru Blanc de Noirs Extra Brut is a wine produced using the Traditional Method, a pure expression of the Pinot Noir grape variety. In the glass, this Champagne offers a fine perlage and a pleasant creamy effervescence. On the nose, it reveals elegant aromas of toasted bread, butter and almond, intertwined with notes of blackcurrant, mango, honey and hawthorn. On the palate, the dense structure merges with a distinct chalky minerality, light spicy hints of black pepper and a soft, refreshing acidity.
Where does it come from
This wine originates from the Montagne de Reims, within the renowned Grand Cru classified villages of Verzenay and Verzy. The Henriet Bazin vineyards grow on soils rich in clayey silt, resting on a deep subsoil of pure chalk. The strategic north-east exposure and careful agronomic practices, such as natural grassing, best preserve the vigour of the vines. This complex geology gives the Champagne a distinctive territorial character, resulting in a rigorous structure and vibrant freshness.
How is it produced
Vinification begins with cold settling of the first pressing must, processed in enamelled iron tanks. Once malolactic fermentation is complete, the base is integrated into a blend that includes fine solera reserve wines. The prise de mousse in bottle, typical of the Traditional Method, requires a long ageing on the lees for at least three years. Disgorgement, carried out six months before release, finally defines the clear Extra Brut profile, delivering a glass of absolute technical precision.
History and Curiosities
Founded in 1890 by Gaston Henriet, the Henriet-Bazin estate cultivates historic vineyards in the Grand Cru villages of Verzenay and Verzy. The elegance of this Champagne stems from the use of 30% solera reserve wines continuously preserved since 1968, a practice that imparts a rare depth of flavour to the wine. Made exclusively from the first pressing, this fine cuvée matures on the lees for at least three years, revealing a refined and complex Extra Brut structure. A truly award-winning artisanal masterpiece, it is a faithful expression of its precious terroir.
Awards
-
88/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1890
- Hectares: 15
His son Robert Henriet took over in 1830 and kept ont working. Driven by the enthusiasm for Champagne de Vignerons, he developed his clientele through fairs in Paris, Lille and Lyon.
In 1962 Daniel Henriet, grandson of the founder, was 16 years old when he decided to take over and study wine before joining his brothers on the family estate. A few years later he met Mademoiselle Micheline Bazin, daughter of winegrowers from Villers-Marmery whom he married in 1968. The union of their two families gave birth to Champagne Henriet-Bazin … I would not arrive until a few years later.
After spending my childhood in my father’s boots, I joined the house in 1991 and decided to keep all of my harvest for vinification.
Respect for nature, the land, the vines, our wines and our customers Respect is knowing how to listen. And for over 15 years now, we have been listening to the whispers of nature and have come to understand it better. Abandonment of weedkillers, respect for insects, grassing of our vines, sowing of plants to replace fertilizers, work in harmony with the lunar cycles … Read more
| Name | Henriet Bazin Champagne Grand Cru Blanc de Noirs Extra Brut |
|---|---|
| Type | White green classic method sparkling wine extra brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Henriet-Bazin |
| Story | History and Curiosities Founded in 1890 by Gaston Henriet, the Henriet-Bazin estate cultivates historic vineyards in the Grand Cru villages of Verzenay and Verzy. The elegance of this Champagne stems from the use of 30% solera reserve wines continuously preserved since 1968, a practice that imparts a rare depth of flavour to the wine. Made exclusively from the first pressing, this fine cuvée matures on the lees for at least three years, revealing a refined and complex Extra Brut structure. A truly award-winning artisanal masterpiece, it is a faithful expression of its precious terroir. |
| Origin | Montagne de Reims (Verzenay and Verzy), Champagne |
| Soil composition | Chalk outcrop topped by silts and gravelly soil |
| Production technique | Traditional method (classic method) |
| Wine making | Produced according to the Classic Method (traditional method) from the first pressing: the must settles cold in enamelled iron tanks, undergoes malolactic fermentation and is blended with 30% reserve wines in solera (since 1968). It rests for 9 months on the lees in tank, then is bottled for the prise de mousse and matures in bottle on the lees for at least 3 years; disgorgement takes place 6 months before release (Extra Brut dosage 5 g/L). |
| Aging | Minimum ageing of 3 years on the lees in the bottle in the cellar; disgorgement six months before commercial release |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |