OENOFOROS Product Details 0484 Oenoforos Maison Henriot Cuvee Hemera 2006
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Country: France, Champagne
Grape Varieties: 100% Grands Crus 50% chardonnay 50% pinot noir
In 1808, when Apolline Henriot founded the House, her vineyards were located in the heart of the Montagne de Reims in the crus of Verzy, Verzenay and Mailly-Champagne. In 1880, thanks to the marriage of Paul Henriot (4th generation of the family) and Marie Marguet, a young girl from the Côte des Blancs, three more crus have joined the Henriot vineyards: Avize, Le Mesnil-sur-Oger and Chouilly. As a symbol of this union of Terroirs, the Henriot family decided to create a Champagne named Henriot Cuvée Hemera.

The quintessence of six prestigious Grands Crus villages that embody Maison Henriot is selected to make the blend (Mailly-Champagne, Verzy, Verzenay, Le Mesnil-sur-Oger, Avize and Chouilly) with their most representatives parcels for 2006. Beyond the expression of unique vintage, Cuvée Hemera spends at least 12 years ageing in the darkness of the cellars, after a few months ageing in a tank before bottling in order to reveal its stunning complexity as well as perfect balance.

Tasting Notes: and golden yellow in appearance. The bouquet offers a wealth of elegant aromas, featuring notes of white flowers, linden leaf, and underpinned by a hint of vanilla. Candied fruit notes of apricot at the front of the palate pave the way for a hint of spice. The quintessence of the great terroirs. The magnificent freshness on the palate contrasts with the nose. Precise and mineral, a layer of iodine and saline accents are the characteristic of the most prestigious chalk parcels of the Côte des Blancs. This freshness complements the notes of ripe peach, nectarine and grapefruit. Notes of pastry and spiced fruit impart the lengthy finish. Uniquely irresistible. The low dosage of this cuvee plays its part in retaining and enhancing the natural beauty of the primary fruit.

Food Pairing: An exceptional Champagne with unique ageing potential. To enjoy immediately or to keep for a further 5-10 years in the safety of a dark cellar to allow the Champagne to further flourish over time. For food-wine pairings, dare to enjoy with exotic and spicy dishes such as tagines or pad thai, meat in sauces and even game... Some meals suggestions: poultry with morel sauce, tagine with raisins and almonds, lobster with chilli cream, turbot and marinated peppers, scallops with truffle, poultry and corn puree.

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Product Id: 0484


Available Stock: 11 items
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The Grape
Champagne Blend
Which grapes are included in the blend, and their proportion, is one of the key factors determining the style of most Champagnes. Three grapes are used - Pinot Noir, Chardonnay and Pinot Meunier.

26% of vineyards in Champagne are planted with Chardonnay and it performs best on the Côtes des Blancs and on the chalk slopes south of Epernay. It is relatively simple to grow, although it buds early and thus is susceptible to spring frosts. It produces lighter, fresher wines than those from Burgundy and gives finesse, fruit and elegance to the final blend. It is the sole grape in Blancs de Blancs, which are some of the richest long-lived Champagnes produced.

Pinot Noir accounts for nearly 40% of the plantings in Champagne and lies at the heart of most blends - it gives Champagne its body, structure, strength and grip. It is planted across Champagne and particularly so in the southern Aube district.

The final component is Pinot Meunier and this constitutes nearly 35% of the plantings. Its durability and resistance to spring frosts make the Marne Valley, a notorious frost pocket, its natural home. It ripens well in poor years and produces a soft, fruity style of wine that is ideal for blending with the more assertive flavours of Pinot Noir.