Henriot Brut Vintage Rose 2012
The Rosé Vintage 2012 presents shades of coral, is vivid rather than pale, and is both elegant and intensely flavored. The color makes its vibrant, potent presence felt, only disturbed by the bright reflections in the glass. A gossamer string of bubbles takes form and reveals its delicate foaming mousse. On the nose, delicate fruit-laden notes underscore a fresh, striking minerally streak. On the palate, the texture comes through in the piercing aromas and mellow softness of wild and gariguette strawberries. The rich ripeness of the fruit is joyously on point, presenting a vast spectrum of aromas and bracing freshness, underpinned by perfectly balanced complex structure. The flavors are consistent and linger on the palate as they whet the appetite, accompanied by a creamy edge so typical of the Henriot style. The aromas show all the potential to transform over time and err towards slightly tropical notes of orange at the end of the palate.
Critical AcclaimAll Vintages
Aromas of sliced ripe strawberries with pomegranate. Some granite and earth, too. Full-bodied and very vinous with firmness to the texture and fine bubbles. Mushroom, berry and earth in the aftertaste with some citrus fruit. Very vinous. Pinot noir and chardonnay.
Founded in Reims in 1808, Champagne Henriot is one of the few remaining family-owned houses with over two hundred years of independence. Over the years, the house has cultivated an audacious approach and a distinctive, luminous style of its own, guided by the pursuit of the purest expression of Chardonnay.
The Henriot family’s strong relationship with Cellar Master Laurent Fresnet and partner growers is essential in creating each Henriot cuvée and maintaining its uncompromising quality standards. With the use of an exceptionally high proportion of reserve wines, as well as predominantly Premier and Grand Cru vineyards, Champagne Henriot produces a distinguishable freshness and quality in each cuvée.
Today, the Henriot family’s expertise is backed not only by their storied history in Champagne but also in their celebrated triumphs in both Burgundy and Chablis with Bouchard Père & Fils, William Fèvre and Chateau de Poncié.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.