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Wine Description
The Story
A perfect illustration of Maison Henriot’s mastery of the assemblage, this cuvee is composed in equal parts of pinot noir and chardonnay, conferring elegance on its complex structure. Produced with respect for family tradition, this cuvee - which comes exclusively from Champagne’s Grands Crus - is made only in exceptional years.
Wine Information
The name “ Enchanteleur” borne by this rare wine refers to the cellar workers in the days when vinification was carried out only in barrels. Their work consisted in particular of piling up the casks on wooden beams. It was said that they “put the casks on chantiers (gantries)”, that they “enchantelaient”... They traditionally enjoyed the privilege of making for themselves a small Champagne cuvee produced from the finest wines.
Assemblage
To enhance the remarkable character of the 1998 vintage, Champagne Henriot has blended the strength of the pinot noir and the elegance of the chardonnay. We have chosen grapes from 6 of the most prestigious “grands crus” in Champagne : Mailly Champagne, Verzy, Verzenay on Montagne de Reims, Mesnil-sur-Oger, Avize, Chouilly on Côte des Blancs.
50% chardonnay - 50% pinot noir
Comments
On the eye: Pale gold with fine effervescence and an attractive cordon of mousse.
On the nose: Discreet notes of candied citrus, hazelnut and pastries enhance a bouquet dominated by honey. The nose is ripe, very fine, a sign of attractive aromatic evolution.
On the palate: This mature, well balanced, elegant wine has a lively, frank attack typical of the great vintages. Roasted, toasty aromas, butter and pastry together with fragrances of citrus and wild peach create rich, aromatic complexity leading on to flavours of honey and delicate exotic notes. The length is superb with aromas of pastries, fine touches of hazelnut and honey to complete this magnificent “cuvee”.
Food-wine suggestions
Atlantic sea bass in demi-sel butter sauce.
Breast of chicken with potato purée “façon grand-mère”.
Vintage 1998
This year's harvest is the largest the region has ever seen. Every corner of the appellation has managed to achieve the maximum authorized harvest yield of 10,400 kilos of grapes per hectare. Producers were also allowed to harvest an additional 2,600 kg which was allocated to the Champagne reserve, called blocking. This led to 330 million bottles of champagne being made in total. The lock-in system (which allows more production than necessary to meet demand) was the main tool for maintaining a stable price level in the 1990s.
