The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Viinin Kuvailu
The Story
Since 1808, Champagne Henriot, one of the last independent and family-owned houses in Champagne, has pursued a tradition of excellence – a fragile balance between delicacy, intensity, and purity. For seven generations, the family has selected only the very best vineyards, concentrated on the purity of chardonnay and has upheld the utmost respect for time in order to ensure the cuvee has an opportunity to reach its full expression.
The choices made in blending perpetuate the house style: chardonnay reigns in proportion (fifty to sixty percent). It brings finesse, elegance, richness and freshness. Pinot noir gives essential structure. Pinot meunier contributes fruit complexity. Non vintage wines may contain as many as fifty different crus in precisely orchestrated balance, with roughly twenty percent reserve wines. It is again Champagne Henriot’s task to impart a distinct personality to its wines. These wines, which may be a decade in age and are tasted at least every three months, comprise the house’s library, guaranteeing the perpetuity of its style.
Vuosikerta 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.