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Henriot Brut Millesime 2005

Vintage Sparkling Wine from Champagne, France
  • ST 92
  • RP 92
  • WS 90
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Winemaker Notes

Golden yellow with fine bubbles. Brut Millesime has a complex nose with mature notes like leather, the strength of the pinots attesting the year. Rich aromas reveal elegant notes of black fruits, cherry, blackberry, and bilberry. On the palate, the wine has fine maturity, but also richness. Mellow notes of pastries, marzipan with a touch of honey, toast and aromas of gingerbread follow. Fine ripe notes complete the finale.

Critical Acclaim

ST 92
International Wine Cellar

Bright yellow. Yellow plum, pear, musky herbs, spices and a whiff of woodsmoke on the highly fragrant nose. Powerful but lively, with excellent clarity to the deep, chewy pit fruit and lemon pith flavors. Finishes with very good smoky persistence.

RP 92
The Wine Advocate

The 2005 Brut Millesime comes across as quite lean and clenched within the context of the year. It is powerful, chalky and intense, with bright citrus, jasmine and crisp pears woven throughout. This is one of the few 2005s that needs more time in bottle. The 2005 is equal parts Pinot Noir and Chardonnay. Dosage is 10 grams per liter. This is Lot # L1112211010. Anticipated maturity: 2015-2025.
92+ Points

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WS 90
Wine Spectator

Subtle, with creamy currant, almond, licorice and lemon zest notes. Refined in texture and build, with a smoky thread of minerality gaining momentum toward the moderate finish. Drink now through 2016. Tasted twice, with consistent notes.

Henriot

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Henriot, Champagne, France - Other regions
Henriot
Founded in Reims in 1808, Champagne Henriot celebrated its 200th birthday in 2008; joining the very exclusive circle of independent 200-year old family owned and managed champagne houses.

Over the years Champagne Henriot has cultivated a unique style of its own, guided only by the pursuit of the rich, pure expression of Chardonnay. Strict grape requirements enable Henriot to highlight the minerality and precision of their vineyards, while the use of malolactic fermentation, a high percentage... View More