Henriot
Summary
Founded in 1808 and based in Reims, Champagne Henriot is a medium-sized producer focused on Chardonnay-driven wines, with 35 hectares of vineyards primarily in the Côte des Blancs including Grand Cru parcels in Chouilly, Avize, and Le Mesnil-sur-Oger. The house maintains traditional methods through extended aging periods, selective malolactic fermentation, and a perpetual reserve system established in 1990, while keeping moderate dosage levels of 6-8 g/L.
Heritage & Leadership
Champagne Henriot was established in 1808 by Apolline Henriot, following the death of her husband Nicolas Henriot, who was a prominent wine merchant in Reims. The house remained under family ownership until 2017, when it became part of Maisons & Domaines Henriot group. Alice Tétienne has served as Cellar Master since 2020, continuing the house's tradition of Chardonnay-focused winemaking. The Henriot family's deep roots in Champagne date back to the 16th century, when they first settled in Reims, though their wine business formally began with the 1808 founding.
Vineyards & Wines
Henriot owns 35 hectares of vineyards, primarily in the Côte des Blancs, with significant holdings in the Grand Cru villages of Chouilly, Avize, and Le Mesnil-sur-Oger. The house sources additional grapes through long-term contracts with growers in premier and grand cru villages. The vineyard portfolio focuses heavily on Chardonnay, which forms the backbone of the house style. The core range includes the Blanc de Blancs, Brut Souverain, and vintage offerings, complemented by the prestige cuvée Cuvée Hemera.
Philosophy & Practice
Henriot maintains strict production protocols, including a minimum three-year aging period for non-vintage champagnes, exceeding the region's legal requirement. The house implemented a perpetual reserve system in 1990, which maintains a consistent house style across different vintages. First fermentation occurs in stainless steel tanks, with malolactic fermentation carried out selectively based on the characteristics of each vintage. The dosage levels are kept moderate, typically ranging between 6-8 g/L for the brut wines, allowing the terroir expression to shine through.