I met Henri Colcombet a month ago when he was in Dallas promoting his Champagne. The encounter was easy going with a very fresh conversation about his Champagne. 

After a 30-year long career working with luxury goods and brands, he got his training at houses like Remy Martin, Charles Heidsieck, and Krug Champagnes. Taking after the example of his father and family on gourmet business, he decided to launch his own small production champagne brand and began to promote it among friends and old colleagues in 2016.

He currently makes 2000 cases a year and bottles four lables, including a Rosé and a high profile reserve named “Vogue” that he cellars for 48 months before releasing it. “My champagne is made for the immediate and easy enjoyment, it makes the best aperitif drink and it’s delicious with food”. It was the truth.

Days after I met him, I was able to have both the Rosé and the Brut Eclat, which were absolutely fabulous, with fresh, fruity notes, great acidity and elegant, creamy textures with violet and pomegranate notes.

— Jorge Ferraez
President and Publisher of Latino Leaders Magazine.