Utterly Unique: Henriot Cuve 38

2___cuve_38____dition_2___henriot__1820.jpeg_north_600x_whiteIn 1990, the late Joseph Henriot (1936-2015, former head of Veuve Clicquot and owner of Henriot in Champagne and Bouchard Pere et Fils in Burgundy) set aside one vat to add a portion of outstanding Blanc de Blancs each year, capturing the essence of every harvest in a sort of solera. The idea was to create a perpetual blend of 100% Chardonnay from 100% Cote de Blancs grands cru vineyards (Mesnil-sur-Oger, Chouilly, Avize and Oger). In 2009, the first 1,000 magnums were drawn and put through the Champagne process. After another 5 years aging on the lees in Henriot’s cellars in Reims, the wine was disgorged and given a final dosage of less than 5 grams per liter. Each year, another 1,000 magnums will be released.

From Henriot:
“Its dosage of less than 5g/l gives full rein to the aromas of its terroir.  It is a beautiful pale yellow with golden highlights and a gently efferevescent mousse, leading into a bouquet of fresh butter and white flowers. Cuve 38 also reveals both mineral and slightly creamy notes underpinned by hints of liquorice. On the palate, its richness is elegant and there are avours of citrus and ripe apricot. Finally, the wine delivers elements of both honey and viennoiserie, redolent of the Henriot style.

From Bear:
HENRIOT Cuve 38, Champagne, NV     ($669.74)
100% Chardonnay all from Grand Cru vineyards fermented and aged in a reserve wine solera representing 19 vintages made using Methode Champenoise in in Magnum, aged another 5 years on the yeasts and then finished only with a less-than-0.5 dosage. (The tank or cuve holding the wine is Cuve 38 – hence the name.)     Pale-gold-straw in color and fully sparkling; dry, medium-full-bodied with freshly balanced acidity and scant phenolics.  Deep dense, unique wine. Pure expression of Chardonnay and chalk, mineral and yeast but most of all development. The wine evolves in the glass as if slowly flattens and warms. It really succeeds as wine, not just as sparkling wine. My first impression score was 94+. Three hours later it was 97. Two days later (the still 2/3s full magnum stored cold and tightly stoppered) it was 100. This is stunningly good, utterly unique champagne that almost demands decanting to help it develop in a reasonable time. Or you could keep it for a few years and then … WOW! Only 2 magnums available only at Spec’s at 2410 Smith Street in Houston.

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