The Blanc de Blancs is exceptional: medium bodied, intense and complex in flavor (pineapple, toast, pear, lemon, honey, roasted nut), with excellent balance, and a crisp, persistent finish. First rate.
A fresh, minerally Champagne, lacy in texture and offering an open-knit mix of lemon curd, poached apricot, fleur de sel and biscuit flavors. Moderate finish.
A bright, finely tuned Blanc de Blancs, with a subtle tang of salinity and flavors of lemon meringue pie, glazed apricot, pink grapefruit granita and blanched almond. Creamy and mouthwatering, with a lingering smoke-tinged finish.
Pale yellow-gold. Fragrant melon, white peach and tangerine aromas are complicated by smoky lees and floral honey. On the palate, supple melon and pit fruit flavors are energized by smoky minerality. Shows a gently sweet touch and finishes with excellent cut, clarity and persistence.
A bright and lively blanc de blanc, with a clean-cut mineral note underscoring the poached apple, toasted almond, apple blossom and candied ginger flavors, accented by a soft and satiny mousse.
The Henriot NV Brut Blanc de Blancs Disg. 2/2012 is redolent of honeysuckle, heliotrope and linden flower, fresh apple and yeasty brioche, with hints of sea breeze, lemon, grapefruit, and toasted nuts anticipating the salinity and bright citricity allied to piquancy that emerge on the creamy yet vivacious palate. The finish enhances this cuvées patisserie-like personality, evoking quince- and nut paste-filled buttered pastry drizzled with lemon cream, an impression no doubt – and appropriately so – reinforced by ten grams of residual sugar.
Lightly toasty, with a hint of grilled nut lacing the poached apple, fleur de sel and lemon pastry cream notes. Fresh and balanced, with the fine mousse carrying the flavor range on the creamy finish.
A finely knit version that glides across the palate, this elegant blanc de blancs offers vibrant acidity layered with ripe Dijon pear, toast, pastry cream and candied lemon zest.
