Henriot "Souverain" Brut Champagne
This is great Champagne, in the bottle-aged Henriot style. It’s a classic Chardonnay, ripe, creamy, packed with yellow fruits, and finely balanced with a great waft of toast. A high percentage of older vintages in the blend gives this wine richness, maturity, without ever losing its crisp edge.
This rich Champagne offers notes of roasted hazelnut, brioche and smoke, layered with vibrant acidity and a fine mousse to create an overall sense of finesse. The bright hints of black currant, poached quince, pickled ginger and licorice are fresh and juicy, lingering on the finish. Drink now through 2023.
Robert Parker's Wine Advocate
Featuring, as usual for this cuvee, a relatively high proportion of Chardonnay; no Meunier; and 15-20% reserve wine, Henriot’s NV Brut Souverain Disg. 4/2012 offers a delightfully crunchy-yet-creamy, slaw-like amalgam of fresh apple, celery root, grapefruit and almond, to which a whiff of elder flower adds aromatic allure. The lush mid-palate takes a faintly oily turn even as tart citricity wells up with greater impact, leading to a luscious finish that irresistibly urges one take the next sip. I fancy this being best enjoyed over the coming year.
Stephen Tanzer's International Wine Cellar
Light gold. Red berries, orange peel and a toasty nuance on the perfumed nose. Chewy redcurrant and citrus fruit flavors show good depth, with a smoky mineral nuance providing lift. Closes spicy and long, with repeating smokiness and a touch of anise. This cuvee includes about 20% reserve wine.
Mixing a bit of aged yeast, baked bread character with notes of fruit and freshness, this wine is of two minds in its aromas but is perhaps helped along a bit by it. It is frothy and a touch coarse on the palate with suggestions of chalk and brioche and a mild hint of sweetness at the front before turning appropriately tight and somewhat austere towards the back. We enjoyed this one alongside fresh-shucked oysters.
Henriot's vineyard has been around since the 1700s, but they didn't begin producing bubbly until 1808. Composed of 40% Chardonnay and 60% Pinot Noir the Souverain Brut tends toward a lighter, more crisp style with decent acidity and flavors of green apples, pears, limes, nectarines and a light bit of minerality. Also has some cream and vanilla on the finish.