THE WINE

The brut Souverain champagne from the Henriot winery is 55% Pinot Noir and the remaining 45% Chardonnay grapes, grown in the property’s vineyards. We are talking about a sparking wine that contains twenty-five different crus. The expert hands of the Maison Henriot winemakers can expertly balance the Pinot Noir and the Chardonnay and obtain a creamy and exquisite wine.

THE WINEMAKING

The harvest is strictly manual, and each vine is harvested and wine made separately. Once in the cellar, the winemaking starts with a soft pressing of the grapes; the free-run must ferment in steel at a controlled temperature. After a few months of refinement, the winery forms the cuvée; the cuvée is 70% made of freshly wine-made grapes and the remaining 30% of reserve wines from previous years. The winery has created the cuvée with reserve wines from previous years to give more character and finesse to the cuvée itself. The wine is then bottled with selected yeasts and left to rest for thirty-six  months

THE TASTING

Straw yellow with golden reflections and a very fine, creamy and persistent perlage. The aroma is intense and elegant, with pleasant citrus notes that alternate with hints of yellow fruit, which leaves room for traces of toasted almonds to finish with puffs of pastries and bread crust. The Souverain from the Henriot winery is fresh and well structured on the palate, creamy and pleasantly salty with a very long finish.

FOOD PAIRINGS

Due to its freshness, it is perfect throughout the meal if the menu is based on fish, but it is best served with raw fish.

THE AWARDS

– Robert Parker – 90/100
– James Suckling – 89/100