Sparkling French Champagne Henriet Bazin Blanc de Noirs

Sparkling French Champagne Henriet Bazin Blanc de Noirs Grand Cru Extra Brut wine

A deep golden yellow in the glass, this Champagne is resplendent with scents of blackcurrant, lemon rind, white flowers, and spicy hints of nutmeg and pepper. Chalky minerality also comes through, as the wine breathes and the bubbles dissipate. It is made of 100% Pinot Noir, harvested from Grand Cru plots in the villages of Verzy and Verzenay.

Harvesting from a mixture of Grand and Premier Cru wineries, Champagne Henriet-Bazin is an artisanal winery run by fourth-generation winemakers Marie-Noelle and Nicolas. They are a winemaker and a geologist, respectively, a perfect combination of skills for finding delicious expressions of the mineral-rich terroir of their homeland. This is an extra dry Champagne, with an added dosage of just 5g/l.

Before release, it spent 9 months in enamel vats, followed by 3 years of ageing on the lees, in the cellars of Henriet-Bazin. It is creamy and mousse-like in the mouth – you can discover wholesome fruit flavours of plum and raspberry, married with hints of brioche, almond paste, and the subtle herbaceous flavour of liquorice. Consider matching it with carpaccio or soft cheese, or serving it alone as an aperitif.

Sparkling French Champagne Henriet Bazin Gaston & Louise Premier Cru Brut Nature wine

This remarkably dry Champagne is an equal blend of Pinot Noir and Chardonnay. The fruits were harvested from the villages of Verzy, Verzenay, and Villers-Marmery, in an homage to Henriet-Bazin’s founder, and the current winemaker’s maternal grandmother, Louise. It opens with a rich nose of quince, apple, and pear, coupled with warm hints of pastries and honeysuckle.

Champagne Henriet was founded in 1890 by Gaston himself. It became Henriet-Bazin in the 1960s, when his grandson Daniel married Micheline Bazin, a fellow winemaker from the commune of Villers-Marmery. Today, the winery is run by Daniel and Micheline’s children, fourth-generation winemakers Marie-Noelle and Nicolas.

On the palate, Gaston & Louise is soft and moussey, balanced by striking acidity and a chalky mineral side. As the wine breathes, you can discover flavours of rose petals, strawberry, and orchard fruits, alongside the ever-present hint of brioche. It spent 9 months fermenting in enamel vats, followed by a minimum of 3 years in the bottle, on the lees.

There is no added sugar, allowing the character of the land to shine through. Consider pairing this wine with candied nuts, creamy cheese, or seafood.