Henriet Bazin Champagne Hypolite Fut de Chene 1er Cru Blanc De Blancs Extra Brut

Henriet Bazin Champagne 1er Cru Blanc de Blancs Hypolite Fût de Chêne Extra Brut is a characterful grower Champagne that puts terroir and craftsmanship center stage. Made from 100% Chardonnay and raised in oak, it offers a more textural, gastronomic expression of Blanc de Blancs than the usual razor‑sharp style. This non-vintage cuvée reflects generations of expertise in the Montagne de Reims, where Henriet-Bazin has long championed site-driven, artisanal Champagne.

Tasting Notes
In the glass, this Champagne shows a luminous pale gold color with fine, persistent mousse and a delicate, creamy bead. The nose opens with notes of lemon zest, green apple and white flowers, layered with hints of toasted brioche, hazelnut, vanilla pod and a subtle smokiness from the oak élevage. On the palate, it is taut yet generously textured, combining the linear freshness of Chardonnay with a rounded, vinous mouthfeel. Citrus and orchard fruits are joined by nuances of ripe pear, chalky minerality and a gentle spice, leading into a long, precise finish that is bone-dry yet not austere, thanks to the Extra Brut dosage. This cuvée is drinking beautifully now but has the structure and acidity to evolve gracefully for another 5–8 years, gaining even more savory and nutty complexity with time in bottle.

Production
Henriet-Bazin sources the Chardonnay for Hypolite from selected 1er Cru sites in the Champagne region, where chalk and limestone-rich soils impart tension, salinity and finesse. The family works their vineyards with a strong focus on expressing terroir, harvesting by hand to ensure only perfectly ripe, healthy bunches reach the press. After gentle pressing, the must is fermented and raised in oak barrels (fût de chêne), which brings texture, subtle spice and complexity without overwhelming the fruit. Extended lees aging further enhances the wine’s creamy mouthfeel and fine mousse, while the Extra Brut dosage keeps the style focused and terroir-driven.

Food & Serving
This is a superb food Champagne, well-suited to refined, savory dishes. Pair it with oysters, scallop carpaccio, turbot in a beurre blanc, poached lobster, sushi and sashimi, or creamy poultry dishes and truffle risotto; aged hard cheeses and Comté also work beautifully with the wine’s nutty, oak-derived notes. Serve well-chilled but not icy, ideally around 9–11°C (48–52°F), to allow the aromatic complexity to unfold. A brief 15–20 minutes in a decanter or in the glass before serving can help the oak nuances and autolytic notes open up, especially if you are pairing it with richer cuisine.

Producer
Henriet-Bazin is a respected grower-producer based in the heart of the Champagne region, with family roots in viticulture stretching back several generations. Working primarily with Premier and Grand Cru sites in the Montagne de Reims, they have built a reputation for precise, terroir-expressive Champagnes that highlight individual crus rather than mass blending. Known for careful vineyard work, low yields and a thoughtful use of oak, Henriet-Bazin sits among the small but influential group of récoltants-manipulants who have helped redefine Champagne as a grower-driven, artisanal wine region. Their cuvées, including Hypolite, are prized by enthusiasts seeking authenticity, character and a strong sense of place.

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