Sensual and elegant, with a light pink colour, Brut Rosé is dominated by an intense, fruity nose and has a balanced palate with delicate red fruit notes.
Champagne Henriot’s Rosé Brut is obtained by adding Pinot Noir vinified as a red wine to the assemblage. Rosé Brut is made up of a majority of Pinot Noir from the Montagne de Reims and Chardonnay from the Côte des Blancs. More than 15 crus are blended, including the following village crus: Avize, Chouilly, Mareuil sur Aÿ, Verzy, Verzenay, Avenay, Vertus, Trépail and Epernay. Pinot Meunier adds a delicate fruity note.
Rosé Brut contains 25% reserve wines.
- FRA - Champagne
With a pale salmon hue, this is a subtle rosé with a long finish of fine minerality. Now more than five years old, its maturity has built layers of roast nut toastiness, providing more than ample depth and softness without warranting such heavy-handed dosage, which is too much for this delicate style.
Rating 91 - Tyson Stelzer - The Champagne Guide 2012 -2013
The NV Brut Rose is a surprisingly deep wine. Layers of rich, expressive fruit flow gracefully in this expressive, generous Rose. The wine has more than enough depth and sheer richness to drink well both as an aperitif and with food. It is a gorgeous effort from Henriot. Dosage is 10 grams per liter.
Rating 89 - Antonio Galloni - Wine Advocate #197 (NOV/2011)
Winery Tasting Notes
Salmon pink with copper highlights. Fine, persistent effervescence.
Intense, complex and pleasantly fruity, the nose reveals aromas of red berry fruit (raspberry, strawberry) and freshly squeezed citrus fruit (pink grapefruit, mandarin), then light vegetal fragrances (blackcurrant buds) and floral scents (gillyflower, iris), finishing on delicious notes (candied fruit in particular) and mineral tones.
The palate offers lots of freshness and excellent balance in a harmonious aromatic register. Length is remarkable. Lovely balsamic and floral notes precede the spicy aromas that contribute freshness for a delicious finish.
Wok-caramelised crayfish tails, Creole rice
Landes-style poultry crumble with courgettes, tomatoes and parmesan
Tian of Pyrenees lamb, polenta with herbs, braised cabbage and beet purée
Roast squab, tatin of stewed vegetables
Millefeuille pastry with raspberries