Henriot's vineyards have been around since the 1700s, but they didn't begin producing sparkling wine until 1808, when Apolline Henriot began to make wine from her family's lands. This rosé was first released in the 1980s. This bottle blends approximately 60% pinot noir, 30% chardonnay, and 10% meunier, with 20-40% reserve wines and 10% still red pinot noir, from Aÿ. It spent 3 years on lees, and was disgorged with 7 g/L. Pouring an orange / salmon hue, this streams smoked stone, burnished orange, toasted cherry brioche along a lightly creamy, tart red currant core, finishing with a pink grapefruit rinse. One well suited to gutsier foods. (Treve Ring).