Henriot

Founded in 1808 Maison HENRIOT is one of those rare, independent Champagne Houses that has been family owned since its inception.

For eight generations HENRIOT’s commitment to quality has remained unchanged selecting the finest parcels, magnifying the purity of grands crus, and respecting the aging time for each cuvée.

HENRIOT’s champagnes are characterized by a high proportion of Chardonnay that brings delicate and complex aromas, a refined structure that balances the distinctive character from great terroirs.

HISTORY

Native of Lorraine, the Henriot family relocated to Champagne around 1640. In Reims, they engaged in textile and wine brokerage, progressively acquiring vineyards.

In 1794 Nicolas Henriot married Apolline Godinot, the niece of Chanoine Jean Godinot, an erudite man who contributed to improvements in viticulture and the making of the champagne wine.

Together, they developed a fascination for the culture of the vine and production of quality wines.

It was finally in 1808, after the death of her husband that Apolline aged 33 founded her Champagne House: Veuve Henriot Ainé, which will later become HENRIOT.

Apolline was an enterprising woman of great character, selling her wines both in France and abroad.

In 1850 HENRIOT was declared Official Supplier to the Imperial and Royal Court of Austria, subsequently winning the appreciation of several royal courts around Europe.

In 1880 Paul Henriot, nephew of Ernest Henriot, married Marie Marguet, who owned vines in the Côtes des Blancs.

Henriot’s vineyard expansion continued in 1926 under Etienne Henriot who acquired new parcels in the grands crus.

From generation to generation, HENRIOT has created fine wines from grapes carefully selected from the great “terroirs” on the Montagne de Reims and the Côte des Blancs.

STYLE

The domain of Champagne HENRIOT is today based on a 35-hectare located in prestigious Champagne terroirs mainly in Avenay (Les Panthenay), Chouilly, Epernay (Clos l’Abbé in particular) and Mareuil-sur-Aÿ.

The House carefully chooses each parcel so that they all express a subtle aromatic nuance essential to the assemblages. 

All crus and all parcels are separated in order to respect the specific characteristics of each village.

Variable but important amounts of reserve wines are then added to the cuvées.

To allow the grape varieties full expression Henriot champagnes are normally aged on lees twice as long as those required by law (15 months), thus reaching its full potential.

To give the wines the last touch HENRIOT’s Cellar Master Laurent Fresnet adds a dosage of around 10 g/l.

Today, still based on the standards established by Apolline Henriot, HENRIOT champagnes are characterized by finesse, elegance, complexity, and richness.

To learn more about HENRIOT read our exclusive interview with its President Gilles de Larouzière.