Computer lessons...

because our job is now not only being in the vineyard and in the cellar, i'm having a computer lesson...

From Australia

We have a very nice comment in The Australian :

http://www.theaustralian.com.au/news/its-cheers-to-the-independents/story-e6frg6n6-1226712114472

"I loved the fresh Golden Delicious-like fruity bite of the Henriet-Bazin Extra Brut"

Thank you to like our Champagne.

Legacy from the past.

I was looking for something else in the wharehouse and I finaly found those old "things". Thet were waitng for someone who take care of them. Thet are from the time of gran-father Robert Henrie, in the 30's.

A wood box for the harvest, two baskets and 2 boxes for the shippment of the champagne.

One of the woodbox was full of ashtrays, painted by hand.

Capsule for 2014

Every year we change the color. Please find, as a news, the colors of the capsule for 2014.

Drilling the soil.

For Champagne Henriet Bazin, the word "terroir" is not a nice work used as a good marketing argument in a brochure or a speach. It's a phylosphy, a reality, a way of living our life or grower for générations. It mean the passion and respect of our land, of our vines.

The 37 plots are going to be drilled, and the informations concerning the soil are gonna be used to match with the clear wine tastings of each plots to see if we can find some conclusion concerning the influence of soil and sub-soil on the wines.

This is a long and hard work to excave manualy 1.2m meters of soil, but we are sure that the results are going to be very interesting an dinformative. We will let you know.

Champagne & Sushi.

Taking advantage of the visit of our importer from Japan, Marie-Noëlle proposed to set up a tasting in order to detect the most beautiful matching beetween champagne and sushi.

You can easily imagine that it was not possible to offer sushi with mediocre quality to these specialist. Only the best. The challenge was not the champagne this time. To select the best Sushi, Marie-Noëlle had the invaluable assistance of Masako (our  contact in France for the Japanese market). As a first step, they have created a list of a dozen of Sushi to have samples for every tastes and every flavours.

After a first test "incognito" at a dinner at the restaurant, the realisation of the Sushi was entrusted to Jean-Pierre Guyard and his team (Sushi Shop in Reims) which has done a superb job, offering very nice and colorfull Suhi, but also very good, and in the delay. The story tell that our fine Japanese tasters, specialist in the matter says taht some of the French Sushi were better than the Japanese ones ! It is to say.

At the end of more than 2 hours of tasting, 9 cuvées of Champagne Henriet Bazin have shown attraction for some sushi, offering superb association, and gorgeous weddings.

The results are confidential for the moment, but we will tell you more very soon.

Selection of the buds.

The selection of the buds come approximatly 1 month after the opening of the buds. It is again a manual task that need to go in each vines, and to take care about each branch of each cep to remove some of the new shoots. With 9 000 vines per hectare for our estate which has 7.5. It's not less than 67 500 cep which will be shecked one by one.

But why do we have to remove future branches ?

To be fruitfull (bear fruit) shoots that grows this year must come from a but established on a branch of last year. If the new branch is a coming from one of 2 years or more, it will not carry grappes, but will consume the sap. It is therefore necessary to eliminate those new shoots to prevent it taking too much sap unnecessarily. So, we remove new shoots from the bottom of the cep or from buds of old branches.