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Premier Cru Selection Brut

A fabulous pale gold colour with a stream of fine, lively bubbles

The nose is bright and full of floral aromas.

There’s a touch of sweetness and even spicyness too: honey, caramel and ripe fruit giving a beautifully smooth and generous feel to the champagne which is fresh and yet full of flavour at the same time.

 Beautifully smoooth and supple to taste with a lively attack and a freshness that lasts all the way through to a long generous finish

 The Blend

50% Chardonnay from Villers-Marmery ( Premier Cru)

50% Pinot Noir from Verzy and Verzenay (Grand Cru)

Non-Vintage 60% from 2007 harvest / 40% from 2006 harvest

Brut Sélection is wonderful on its own as an aperitif with savoury biscuits and amuses bouches. If you’d care to try it with a meal we suggest you enjoy it with ravioli stuffed with duck foie gras

Blanc de Blancs Premier Cru

Intense gold colour with touches of green. Fine, lively bubbles

The nose is open and expressive, with the warm notes of stewed fruit, honey and spices that you would expect from a champagne with many years ageing

On the palate there’s an excellent balance of freshness and body with a long and generous finish. The full flavoured, almost ‘fatty’ character is typical of Chardonnay from the Montagne de Reims

The Blend

100% Chardonnay from Villers-Marmery (Premier Cru)

Average age of the vines 26 years

60% from 2006 harvest, 40% from 2005 harvest

A great aperitif of course but surprisingly versatile with food too. We recommended you try it with seared scallops in butter or even smoked ham with goat’s cheese

Carte d’Or Vintage 2005 Premier Cru

The nose conjures up aromas of brioche and plums whilst the Chardonnay from Villers-Marmery gives a characteristic hint of honey

In the mouth there’s a whole array of fruit starting with pears and then apricots and pineapple and a really long and powerful finish with the Pinot Noir dominating

Carte d’Or Vintage 2005 is a blend of 60% Pinot Noir from Verzy and Verzenay (both Grand Crus) and 40% Chardonnay from Villers-Marmery (Premier Cru)

This is a wine that can happily be served with a meal. Try it with Bresse chicken for example or grilled sea bream with fennel


Grand Cru Vintage 2004

IIntense fruit aromas indicating a champagne of power and maturity

In the mouth brioche, butter and almond flavours come to the fore immediately. A really rich and full flavoured champagne.

The blend is 70% Pinot Noir and 30% Chardonnay all from the vineyards of Verzy and Verzenay

This powerful and weighty vintage champagne can be enjoyed as an aperitif as well as with a wide variety of foods both savoury and sweet




Rosé Brut Grand Cru

Lovely red fruit aromas of cherries, raspberries, blackberries and blackcurrants combine with smooth floral scents to make a superb rosé champagne. Next come warmer, softer notes of honey to soften the fruit and to bring a beautiful roundness and body.

The same flavours reveal themselevs in the mouth to produce a wonderful balance between freshness and body.

Our Rosé Brut Grand Cru is a blend of 50% Chardonnay with 50% Pinot Noir 18% of which was vinified as red wine.

This champagne is a blend of wines from the 2006 and 2005 harvests

An Amazing bouquet of red fruits

An Astonishingly good choice for lamb with redcurrant sauce

And Fabulous with almost any red fruit dessert

Why not try them all? You’ll be delighted

A quick tip for getting the best out of our champagnes: serve them at about 80 C / 46.40 F so that they will be slightly warmer (100 C - 120C /500 - 53.60F ) by the time you drink them

Brut Blancs de Noirs Grand Cru - The flagship of Champagne Henriet–Bazin

On the nose you’ll find a touch of menthol amongst the richer fruity aromas and the fresh floral scents. As the wine opens up there’s an amazing intensity to the aromas which are reminiscent of dry fruits.

In the mouth there’s the same sensation of opulence and fullness of flavour. The taste is rich and aromatic and yet still fresh and light. The finish is extra long, lingering and satisfying

This is a champagne made entirely with Pinot Noir from the Grand Cru villages of Verzy and Verzenay using wines from the 2005 and 2006 harvests

Simplicity and quality are the watchwords to enjoy our Blanc de Noirs at is best so look for foods that fit this description: Jambon d’Aoste is perfect because it’s rustic and refined at the same time. Cheese from sheep’s milk or goat’s cheese make for a combination that is both fruity and soft. You’ll also find that Blanc de Noirs is perfect with a simple plate of oysters.

Cuvée Marie-Amélie Vintage 2004

This champagne was specially created for our daughter Marie-Amélie who was born in 2004

It’s a Blanc de Blancs – made only with Chardonnay grapes and is very feminine, just like Marie-Amélie.

Chardonnay from the Montagne de Reims give a more supple feel in the mouth than Chardonnay from some other areas and they are very long in the mouth too.

We’ve also chosen a rather special bottle shape for this champagne which we hope you’ll find appealing

To enjoy Cuvée Marie-Amélie at its best don’t serve it too cold; certainly not below 80 C / 46.40 F

It ‘s terrific as an aperitif and particularly good with sea food


Champagne Henriet-Bazin

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