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  • Country ranking ?

    5 705
  • Producer ranking ?

    59
  • Decanting time

    10min
  • When to drink

    now to 2025
  • Food Pairing

    Fine monkfish escalope in saffron cream

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.

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On the eye: The colour is characterised by a brilliant light straw-gold. Effervescence is dense and persistent, with fine, regular bubbles.
On the nose: Initially the nose is precise, expressive and refreshing, with notes of citrus and yellow fruit; floral fragrances (vine flowers, elderflowers) and pastry aromas (brioche, toast, grilled almond) follow.
On the palate : A lively, fresh and balanced attack, with pastry, spice (vanilla) and fruity (morello cherry, candied plum) notes. The full texture precedes a clean, refreshing finish marked by citrus fruit aromas.
 

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The Story

Symbol of the precise, elegant style of Champagne Henriot’s wines, Brut Souverain appeals with its nose of white flower and citrus fruit notes, then with a balanced, harmonious palate. An ideal partner for aperitif.

Origin: 2/3 Grand Cru and Premier Cru grapes
Blend: 50% Chardonnay, 45% Pinot Noir & 5% Pinot Meunier (30% reserve wines)
Ageing: > 3 years
Dosage: < 8 g/l

More than 25 crus from the finest Champagne terroirs in Côte des Blancs and Montagne de Reims make up the blend, together with 30% of precious reserve wines.


All these elements allow Laurent Fresnet, Cellar Master, to create the ultimate blend, and year after year recreate, with
amazing consistency, this unique signature style.

Each bottle is then left to rest for more than 3 years in the cool, calm surrounds of our cellars in Reims.

The Brut Souverain blend also contains a small quantity of our prestige Cuve 38 Champagne. This wine, made in the style of a
perpetual reserve crafted exclusively from Grand Cru chardonnay, is unique to the Champagne House and expresses its quintessential
savoir-faire and originality.
 


 

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Tasting note

color

Light and Clear

nose

Open and Pure

recommend

Yes

taste

Average in Acidity and Low alcohol content

Verdict

Good everyday wine and Impressive

Written Notes

A blend of 50 percent Chardonnay, 45 percent Pinot Noir, and 5 percent
Meunier with 30 percent reserve wine from the past five vintages and a small
amount of Cuve 38. Four years on lees. Both this and the Blanc de Blancs
have a dosage of just 8 grams/liter. 

The epitome of elegance. There is focus and length here with hints of nuts
and spices, a touch of orange rind. Stone fruits. Finely balanced and
lingering, this is an exceptional NV. 93. AUD$79.

  • 93p

Its wonderful to avoid Pinot Meunier in a large firms nonvintage Champagne. The nose is classically bready. The large portion of Chardonnay sticks out in the delicate, light taste. The house-style is marked. Very fine and evolved of late, thanks to up to seven-year-old reserve wines.

  • 86p

Bright white fruits and a fine balance between richness and crisp acidity are the hallmarks of the nonvintage Champagne from this producer. Perfumed and with delicious apple and peach fruits, the bottling is ready to drink.

  • 92p
Lemon, grapefruit, minerality Alcohol visible in the mouth 50/50 Pinot Noir & Chardonnay 2008 base Dosage 9g/l
  • 85p
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Information

Origin

Reims, Champagne

Other wines from this producer

Cuvée 38 La Réserve Perpétuelle

Cuvee Baccarat

Cuvee des Enchanteleurs

Cuvée des Enchanteleurs

Cuvée Hemera

Henriot Blanc de Blancs

Millésime

Reserve Baron Philippe de Rothschild

Rosé Brut

Rosé Millésime

Rose Noire

Vinothèque

Inside Information

Food-wine suggestions
Red tuna carpaccio marinated in dill, yoghurt and capers
Fine monkfish escalope in saffron cream
Limousin milk-fed leg of lamb with sage
Hutch-raised rabbit in a cabbage hotpot

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