Cuvée des Enchanteleurs 2015 Henriot

Tasting Note

Aromas of ripe yellow garden fruits, brioche, and toasted almonds intertwine with salty chalky nuances. On the palate, the bubbles are fine, almost creamy, but the acidity firmly supports the entire composition. In addition to aromas of baked apples and citrus zest, there are nutty notes and a depth imparted by the lees, which result from extended aging in the cellars of Reims. The finish is long, with a hint of saltiness. The wine can be enjoyed now, but it clearly has the potential to continue developing and gaining even greater complexity.

Grape Varieties

"Cuvée des Enchanteleurs" is a blend of Chardonnay and Pinot Noir, with Chardonnay playing the leading role. The Chardonnay is grown in the Côte des Blancs and brings crisp, slightly salty chalky nuances to the wine. The Pinot Noir from Montagne de Reims brings rich red fruit and a firm structure to the heart of the wine. And in warm vintages like 2015, the Pinot Noir components lend the wine richness without losing the chalky structure characteristic of Chardonnay.

Cellaring Potential

Best enjoyed from now through 2036. Thanks to its acidity and extended aging on the lees, this wine has a structure that continues to evolve, and over the next 10 years, the notes of toast and nuts will deepen. Store the wine at a stable temperature of 10–12 °C in a horizontal position, protected from light. In bottles where the aging process is well advanced, the initial fruity notes gradually give way to a rich and complex palette of flavors.

The Producer

Henriot is one of the few independent family-owned houses remaining in the Champagne region. Given that the region is currently dominated by large luxury goods conglomerates, this fact is particularly significant. The house was founded in 1808 by Apolline Henriot in Reims, and a turning point came in 1994 when Joseph Henriot left “Veuve Clicquot” to take direct control of the family business. The house’s style is based primarily on the use of Chardonnay and emphasizes refinement rather than power; grapes are sourced mainly from Grand Cru and Premier Cru vineyards.

Terroir & Climate

Beneath the ground in both the Montagne de Reims and the Côte des Blancs lie deep chalk layers, which are a crucial element of Champagne’s terroir. The chalk layers have good drainage, store moisture for dry periods, and reflect light, allowing it to reach the vine canopy. In the Côte des Blancs, they give the Chardonnay grape a firm, slightly briny character. In the Montagne de Reims, they prevent the Pinot Noir from becoming too heavy. Combined with the cool northern climate characteristic of the Champagne region, this creates a tension rich in mineral notes that permeates the wines of Enchanteleurs.

Winemaking

Henriot views winemaking not as a single major intervention, but as a series of carefully considered, small-scale manual operations. Wines from each village and each plot are fermented separately and then blended. The wines are then aged for many years on their lees (the remains of dead yeast cells left over from secondary fermentation) in the deep chalk cellars of the town of Reims. It is precisely this prolonged contact with the lees that gives the "Cuvée des Enchanteleurs" its aromas of brioche and almonds, as well as its creamy texture. Only those vintages that the house has rated as exceptionally high-quality are bottled under this label.

Food Pairing

Thanks to its fullness and deep toasty notes, reminiscent of the aroma of toasted bread, this wine deserves more than just the role of an aperitif. Try pairing it with the following dishes:
Serve at 10–12 °C, not in a flute, but in a suitable white wine glass.

• Roasted Bresse chicken or roasted quail. The aroma of Pinot Noir harmoniously complements the flavor of the meat
• Turbot or sole with a butter sauce. The wine’s acidity highlights the rich flavor
• Aged Comté cheese or young Chaource cheese. It creates a wonderful contrast with the nutty notes of the lees
• Lobsters and scallops cooked over high heat. The wine’s mineral notes and chalky freshness will be particularly noticeable.