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Henriot Champagne Brut Blanc de Blancs 750ml  
Sku: 1031393*
Champagne Henriots Blanc de Blancs is an assemblage of Chardonnay grapes mainly from the Cote des Blancs and village crus: Mesnil sur Oger, Avize, Chouilly, Vertus, Montgueux, Trepail, Eper ...more
Product Rating
Critics Ratings:     (2)
Product Information
Country: France
Region: Champagne
Grape Varietal: Chardonnay
Type: Sparkling
Reg. $77.99
On Sale $60.39
Buy Henriot Champagne Brut Blanc de Blancs
23% discount on 12 bottles for $718.68 Buy a case of Henriot Champagne Brut Blanc de Blancs

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On the eye: Sparkling, crystalline pale gold with slight green highlights. Abundant effervescence, fine and regular, with fine, delicate bubbles. On the nose: Pure, concentrated and expressive, with floral (honeysuckle, orange flower, linden), fruity (lemon, dried apricot, almond) and pastry aromas, followed by spicy notes. On the palate : The attack is dynamic, full and powerful, with aromas of lightly toasted brioche, quince jelly and acacia honey. The clean, delicious finish develops on a light menthol note and shows excellent length.
Wine Spectator 92 points - Rich and toasty, yet light-footed, with an airy mousse and bright acidity enlivening the palate of dried apricot, lemon meringue pie, toasted brioche and candied ginger. Offers a creamy, mineral-tinged finish. Drink now through 2019. 1,000 cases imported.-AN  (Nov 30 2014)

Vinous 91 points - (10 g/l dosage; L1323710513): Pale yellow-gold. Fragrant melon, white peach and tangerine aromas are complicated by smoky lees and floral honey. On the palate, supple melon and pit fruit flavors are energized by smoky minerality. Shows a gently sweet touch and finishes with excellent cut, clarity and persistence.  (Jan 2015)

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Champagne Henriots Blanc de Blancs is an assemblage of Chardonnay grapes mainly from the Cote des Blancs and village crus: Mesnil sur Oger, Avize, Chouilly, Vertus, Montgueux, Trepail, Epernay and the Vitry region. The assemblage is made up of 30% reserve wines*. * The percentage of reserve wines may vary from one year to another.
Food pairing
Court-bouillon of Brittany blue lobster with lemon balm Freshly caught sole with slightly salted butter Conserve of young rabbit with wild thyme and Mirabelle plums Farm-raised chicken supreme stuffed with foie gras, grenaille apples in the old style

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