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The House of Champagne Henriot is a large family Champagne house founded in 1808.
A large part of the grape supplies come from the Côte des blancs, and essentially from the premier crus and grand crus of Champagne.
The resulting Chardonnay grape variety gives the measure of the House's style on elegance and refinement.
2006 was marked by a winter of Sec, followed by a cool spring and, conversely, a very hot early summer. Heavy showers in August loaded the soils with water and the berries advanced gorged right up to the harvest.
The grapes were harvested at full ripeness, with high sugar levels. It's a very qualitative year.
The Hemera cuvée (named after the Greek goddess of the day) is among the House's most emblematic Henriot and succeeds the Cuvée des Enchanteleurs, it's more in keeping with the House's style, based on elegance and freshness.
Hemera is still the fruit of a blend of six of the House's historic grands crus (Verzy, Verzenay and Mailly for Montagne de Reims and Avize, Le Mesnil on Oger and Choully for Côte des blancs) in equal parts Chardonnay and Pinot Noir, around the same vintage year. The clear wines are kept for a year in vats, and after bottling, the Champagne is aged for 12 years on the lees.
The wine is yellow with luminous golden highlights. The nose is dazzling; elegant at first with notes of white flowers and lime blossom, then richer with notes of vanilla, spices and honey.
The palate is chiselled, mineral, but also greedy and intense, we find yellow peach, nectarine, candied citrus and apricot tart. The length is there, lush and persistent, always fresh.
Hemera 2006 will enhance a Bresse poultry with morel mushroom sauce or a grilled lobster with Espelette pepper cream ... and for the more daring a pad thai with shrimp.
