Henriot tasting

Henriot Souverain Brut:
Pale lemon yellow, tiny bubbles. Apples, minerals, flinty touch, subdued feel to it even if fairly intense, nuanced. Fresh acidity, elegant mousse, lovely balance, more rounded, brioche, fresh and mineraly, long. 89

Henriot Blanc de Blancs:
Pale lemon yellow, tiny bubbles. Bit tight, minerals and cool rainy morning nose, some lime and green apples, touch of autolyses. Fresh acidity, elegant mousse, nuanced, quite rounded for a Blanc de Blancs, has finesse and nunaces, again a subued feel, lovely balance, smooth. 89

Henriot Rosé:
Pale and watery golden with a ever so slight orange hue, tiny bubbles. Apples, autolyses, , stone from stone fruits and mineral nose. Fresh acidity, smooth mousse and texture, fresh and elegant, quite creamy, good length. 88

2005 Henriot Brut Vintage:
Pale lemon yellow, tiny bubbles. Apples, almost flinty minerals, elegant and nuanced, cool feel, ever so slight floral note. Fresh acidity, bit tight mousse, fresh and elegant, bit rounder and fruitier finish, long. 90

2003 Henriot Brut Vintage:
Pale lemon yellow, tiny bubbles. Apples, yellow fruits note, minerals, elegant and nuanced, a cool nuanced nose for 03. Fairly fresh acidity, fruity mousse, rounded, quite elegant even if not the freshest, rounded, a Champagne for those who feel Champagne is too acidic or sour. Good length. 89

2000 Henriot Brut Vintage:
Towards lemon yellow, tiny bubbles. Lees and autolyses notes, lemons, slightly oxidized apples, some burnt bread crust notes, again subdued and nuanced with a seafront minerality beneath. Fresh acidity, rounded mousse, elegant and fresh, lovely balance, long, slightly creamy. 90

2000 Henriot Brut Vintage:
(Magnum) Kind of late release as Henriot keeps the vintage in magnum longer before release than the regular bottle. Towards lemon yellow, tiny bubbles. Tighter nose in one way, but also a bit more autolyses character and maybe more yeasty. Burnt bread and grilled lemons over flinty minerals. Fresh acidity, lively mousse, leaner palate and minerals backbone, long. 90

1998 Henriot Brut Vintage:
(Magnum) Towards lemon yellow, tiny bubbles. Minerals, tight nose, lemons, apples, fresh feel, fruit subdues the autolyses. Fresh acidoty, rounded mousse, fresh and elegant, fruity, apples and lemons, long finish. 91

1996 Henriot Brut Vintage:
(Magnum) Towards lemon yellow, tiny bubbles. Apples first, then flinty and almost smoky notes, more intense, fresh, fruity and lively, layered nose. Fresh acidity, rounded mousse, especially for 96, refreshing and mouthwatering, lovely balance, slightly firm, long. 93

2005 Henriot Rosé Brut:
Ever so slightly pinkish pale golden, tiny bubbles. Apples, minerals, rounded nose, maybe some red berries behind there if you look hard. Floral. Fresh acidity, mineralic mousse and backbone, leaner palate, very minerals and cool and fresh nose, delicate, bit tight maybe, long. 90

1999 Henriot Cuvée des Enchanteleurs:
(Magnum) 1800 magnums made. Eclipse label made especially for this vintage. Pale lemon yellow, tiny bubbles. Minerals, ever so slight wax note, honey touch, apples, some coffee and yeasty notes, some yellow fruits. Fresh acidity, fresh mousse, bit tight and almosts salty minerality with some subdued and delicate yellow fruity notes. Long. 93

1995 Henriot Cuvée des Enchanteleurs:
Towards lemon yellow, tiny bubbles. Some oxidized apples, nuts, flinty minerals, maturing nose. Fresh acidity, tight mousse, fruity, tight, fresh, has been open for four hours, so not as tight as when opened (I'm told). Long. 92

1995 Henriot Cuvée des Enchanteleurs:
(Magnum) Not yet released in magnum. Towards lemon yellow, tiny bubbles. Tight, minerals, flinty, lime and unripe apples nose, focused and youthful, ever so slight burnt bread note far behind. Fresh acidity, tighter if elegant mousse, minerals, flinty, fresh and tight, cool feel to it, minerals backbone, layered and long. 93