Henriot Brut Vintage Rose 2012 Front Label
Henriot Brut Vintage Rose 2012 Front LabelHenriot Brut Vintage Rose 2012  Front Bottle Shot

Henriot Brut Vintage Rose 2012

  • D97
  • WS93
  • RP93
  • W&S92
750ML / 12% ABV
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750ML / 12% ABV

Winemaker Notes

The Rosé Vintage 2012 presents shades of coral, is vivid rather than pale, and is both elegant and intensely flavored. The color makes its vibrant, potent presence felt, only disturbed by the bright reflections in the glass. A gossamer string of bubbles takes form and reveals its delicate foaming mousse. On the nose, delicate fruit-laden notes underscore a fresh, striking minerally streak. On the palate, the texture comes through in the piercing aromas and mellow softness of wild and gariguette strawberries. The rich ripeness of the fruit is joyously on point, presenting a vast spectrum of aromas and bracing freshness, underpinned by perfectly balanced complex structure. The flavors are consistent and linger on the palate as they whet the appetite, accompanied by a creamy edge so typical of the Henriot style. The aromas show all the potential to transform over time and err towards slightly tropical notes of orange at the end of the palate.

Critical Acclaim

All Vintages
D 97
Decanter
Aromas of smoke and raspberry cede to a delightful mousse on the palate, with brisk acidity propelling complex notes of pear, melon and brioche. Impressively long, this never wavers in its elegance.
WS 93
Wine Spectator
An elegant rosé Champagne, layering flavors of ripe cherry, blood orange sorbet and orchard blossom on the delicate, finely detailed mousse, with lightly mouthwatering acidity and a zesty underpinning lending focus through to the lightly spiced finish. Drink now through 2027. 400 cases imported.
RP 93
Robert Parker's Wine Advocate
Offering up attractive aromas of blood orange, red berries, peach, orchard fruit and brioche, Henriot's just-released 2012 Brut Rosé Millésimé is medium to full-bodied, satiny and enveloping, with fine concentration, ripe but racy acids, a delicate mousse and a long, saline finish. This is one of the more intense, vinous wines to emerge from Henriot in some time, and it's very promising.
W&S 92
Wine & Spirits
This blend of 55 percent pinot noir with chardonnay gets its deep pink-rose color from an addition of 10 percent red wine; all of the fruit comes from either premier or grand cru sites. It’s elegant, vinous and dry, with some tannic austerity from the pinot noir that brings to mind crushed flower petals. There’s yeasty richness to balance that austerity, filling out the flavors and suggesting it will age well.
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Henriot

Henriot

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Henriot, France
Henriot Les Aulnois Winery Image

Founded in Reims in 1808, Champagne Henriot is one of the few remaining family-owned houses with over two hundred years of independence. Over the years, the house has cultivated an audacious approach and a distinctive, luminous style of its own, guided by the pursuit of the purest expression of Chardonnay.

The Henriot family’s strong relationship with Cellar Master Laurent Fresnet and partner growers is essential in creating each Henriot cuvée and maintaining its uncompromising quality standards. With the use of an exceptionally high proportion of reserve wines, as well as predominantly Premier and Grand Cru vineyards, Champagne Henriot produces a distinguishable freshness and quality in each cuvée.

Today, the Henriot family’s expertise is backed not only by their storied history in Champagne but also in their celebrated triumphs in both Burgundy and Chablis with Bouchard Père & Fils, William Fèvre and Chateau de Poncié.

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Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

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What are the different types of sparkling wine and Champagne?

Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles of sparkling wine, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.

How is sparkling wine and Champagne made?

Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.

What gives sparkling wine and Champagne its bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel.

How do you serve sparkling wine and Champagne?

Ideally for storing sparkling wine and Champagne in any long-term sense, they should be at cellar temperature, about 55F. For serving, cool sparkling wine and Champagne down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking it, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.

How long does sparkling wine and Champagne last?

Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Sparkling wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

SOU949379_2012 Item# 686054

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