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 aperitif.
- FRA - Champagne
A fruit-focused style of attractive stonefruit and citrus concentration, with subtle notes of roast nuts from time on lees. The dosage shows a little on the finish, but lingering citrus zest holds out.
Rating 91 - Tyson Stelzer, The Champagne Guide 2012 - 2013
A very fine and elegant nose - quite pertty - with white florals, strawberries and other wild red fruits, very alluring and with the meret hints of savoury brioche. The palate's more citrusy, with zesty lemon flavours, some peach and nectarine stone fruits, and a precise, sherbet-like citrusy finish. Rating 91 - Nick Stock, Good Wine Guide 2012
Winery Tasting Notes
Brut Souverain is made up of a balanced proportion of Chardonnay, in the majority from the Cote des Blancs, and Pino Noir, mostly from the Montagne de Reims. A small percentage of Pinot Meunier adds a delicate fruit note to the wine. Brut Souverain is composed of 20% reserve wines. More than 25 crus are blended, including the following: Msnil sur Ogner, Oger, Avize, Cramant, Chouilly, Ay, Verzy, Verzenay, Beaumont, Sillery, Mailly Champagne. The composition of Brut Souverain changes from year to year to take account of climate variations to perpetuate House style.
The coulour is characterised by a brilliant light straw gold. Effervescence is dense and persistent with fine, regular bubbles.
Initially the nose is precise, expressive and refreshing with notes of citrus and yellow fruit; flower fragrances (vine flowers, elderflowers) and pastry aromas (brioche, toast, grilled almond) follow.
A lively, fresh and balanced attack, with pastry, spice (vanilla) and fruity (morello cherry, candied plum) notes. The full texture precedes a clean, refreshing fnishi marked by citrus fruit aromas.
Red tuna carpacciio 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 cabbagea hotpot.
Ready to drink now and will keep 6 - 10 years.