cuvee-hemera-2006-the-epitome-of-the-henriot-style

Cuvée Hemera 2006, the epitome of the Henriot style

Oct 28, 2020 • 2 mins
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Team Grappers

The Cuvée Hemera 2006, the epitome of the Henriot style, was unveiled at a live e-tasting session.

Cuvée Hemera (from the name given by the Greeks to the goddess of light) is produced only in the best years and shows itself to be a precise, elegant and luminous wine.

The year 2006 was a reflection of this cuvée: charismatic, generous, exceptional. The vines endured a dry winter, followed by a chilly spring and hot spells over the summer. 

Cuvée Hemera is made up of 50% Pinot Noir from the Montagne de Reims and 50% Chardonnay from the Côte des Blancs, all exclusively from six iconic Grands Crus: Mailly-Champagne, Verzy, Verzenay for the Pinot Noir; Chouilly, Avize and Le Mesnil-sur-Oger for the Chardonnay. The vins clairs from this 2006 harvest were massive, expressive and charismatic. They were kept in vat for at least a year before being bottled. No less than 12 years ageing in the cellars were needed to bring out the full potential of the 2006 vintage: a harmonious blend of dazzling complexity. Each terroir comes through with the same force: the elegance of Verzenay, the massive, solid character of Verzy, the opulence of Mailly, the freshness of Avize, the brilliance of Mesnil-sur-Oger and the generosity of Chouilly...

The result: an incredible radiance, a meeting of light and time, spirit and matter. 

The Cuvée Hemera 2006 tasted

Hemera 2006 boasts a golden yellow hue with bright luminous tints. It reveals a thread of fine bubbles and great aromatic richness with notes of white flowers and lime leaves. These are followed by apricot-like candied fruit and a hint of spices. The palate confirms the salinity and its superb freshness complements the power of the fruit with notes of ripe peaches, nectarines and grapefruit.

This is an outstanding wine that can either be enjoyed now or, to make the most of its unique ageing potential, laid down for a further 5-10 years in the cellar where it will further develop over time. The champagne's very low dosage helps to preserve and further accentuate the natural beauty of its original raw material.

What are the best food pairings for this Cuvée Hemera 2006?

Cuvée Hemera 2006 Champagne Henriot
With this luminous champagne, anything goes! … spicy and exotic dishes such as tajines or Pad Thai, meat in sauces and even game.

Our own suggestions: poultry with a morel sauce, a tagine with sultanas and almonds, lobster with chilli-pepper cream, turbot with marinated peppers, scallops with truffles, poultry with corn purée.