1989 Henriot Champagne Millesime Jeroboam

Presented in a rare Jeroboam format, the 1989 Henriot Champagne Millésimé is a mature vintage Champagne that showcases both the generosity of the 1989 harvest and Henriot’s uncompromising house style. Drawn from six distinguished crus across the Montagne de Reims and the Côte des Blancs, it marries 57% Pinot Noir and 43% Chardonnay in a beautifully evolved, yet remarkably vibrant, expression. Disgorged in November 2021 after an extraordinary 31 years on the lees, this is a collector’s bottle that combines depth, finesse, and remarkable freshness for its age.

Tasting Notes
In the glass, this late-disgorged 1989 pours a deep, burnished golden hue with a fine yet persistent mousse, a visual clue to both its age and long lees aging. The nose is complex and layered, with aromas of brioche, toasted hazelnut, dried apricot, candied citrus peel, honeycomb and crème brûlée, intertwined with hints of chalk, white truffle, and a subtle smoky, flinty edge from the Pinot Noir and the chalk-rich terroirs. On the palate, the wine is broad, silky, and richly textured, yet still carried by a lively, refined acidity that keeps everything in balance. Mature notes of baked apple, quince paste, roasted nuts, nougat, and dried flowers sit alongside fresher tones of preserved lemon and blood orange. The long lees aging has brought an exquisite creaminess and fine autolytic character—brioche, pastry cream, and a touch of cocoa—while the finish is long, saline, and mineral, with a gentle, lingering bitterness reminiscent of citrus zest. Thanks to the combination of a great vintage, magnum-equivalent-plus format, and late disgorgement, this Champagne still has excellent aging potential; carefully cellared, it should continue to develop tertiary complexity over the coming decade or more.

Production
The grapes for Henriot Champagne Millésimé 1989 are sourced from six crus: Verzy, Verzenay, Avenay, and Trépail in the Montagne de Reims, together with Le Mesnil-sur-Oger and Oger in the Côte des Blancs—villages renowned for their chalky soils and cool, north-eastern climate that give Champagne its hallmark tension and minerality. The 1989 growing season was generally warm and generous, with a mild spring punctuated by some frost episodes, followed by sunny summer conditions that promoted excellent ripening and an early harvest in the first half of September. As is traditional in Champagne, the grapes would have been hand-harvested and gently pressed, with the base wines vinified cru by cru and variety by variety before blending, creating a cuvée of 57% Pinot Noir and 43% Chardonnay. After secondary fermentation in bottle, the wine spent an exceptional 31 years sur lie before disgorgement in November 2021, a process that built remarkable autolytic complexity and fine texture, especially notable in this large-format Jeroboam.

Food & Serving
This mature prestige Champagne is best enjoyed at the table, where its depth and complexity can truly shine. It pairs beautifully with rich seafood dishes such as lobster with butter or truffle, scallops in cream or beurre blanc, turbot or sole with morel mushrooms, as well as roasted poultry, veal with morels, and refined mushroom or truffle-based dishes. Aged hard cheeses (such as Comté, aged Gruyère, or Parmesan) also make an excellent match. Serve cool but not too cold—around 10–12°C (50–54°F)—to allow the mature aromas to express fully. Given the age and concentration, decanting gently for 20–30 minutes, or opening the bottle slightly in advance and pouring into large, fine Champagne glasses (or even white wine glasses), can help the wine open up and reveal its full aromatic spectrum.

Producer
Founded in 1808 in Reims, Maison Henriot is one of Champagne’s great historic houses, long celebrated for its refined, Chardonnay-led style and its focus on high-quality vineyard sources. Still family-influenced after more than two centuries, Henriot has built a reputation for producing elegant, long-lived Champagnes that faithfully express the character of their crus and vintages. With deep roots in the Montagne de Reims and Côte des Blancs, the house has access to some of the region’s finest terroirs, particularly in Grand Cru and Premier Cru villages such as Verzy, Verzenay and Le Mesnil-sur-Oger. Henriot’s vintage bottlings, especially those that receive extended lees aging and are offered in large formats like this 1989 Jeroboam, are highly regarded by collectors and Champagne enthusiasts for their ability to age gracefully while retaining clarity, precision and a distinctive mineral spine.

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