Pascal Hénin

“Pascal cultivates the family domain as a nature lover, working in a traditional way with care with strict quality requirements and with respect to the environment. He is also a vine-nurseryman, a job he has learnt from his father, Charles.

The vineyard of Champagne Pascal Hénin is made with 22 parcels planted on Grands Crus terroirs: Aÿ and Chouilly, on Premiers Crus terroirs: Mareuil sur Aÿ and Dizy and in the Marne Valley in Cerseuil and Troissy. This diversity of terroirs enables the Hénin family to grow all 3 champagne grape varieties (Pinot Noir, Chardonnay and Pinot Meunier) and to benefit from their richness and their aromas for the coming blends.

Champagne Pascal Hénin is a family business located in the village of Aÿ, the famous wine-producing Grand Cru village near Epernay.

The whole wine-making process takes place at the property. Combining tradition with new technologies, Pascal Hénin controls each stage of the wine-making process. From pressing to fermentation, from blends (made by the family to guarantee the taste of Champagne Pascal Hénin) to bottling, from labelling to dispatch. 

Unusual in this business, Pascal is also a vine-nurseryman – read grows and sells vines – a job he has learnt from his father, Charles. This particularity is a true asset for the House. He cultivates the family domain as a nature lover, working in a traditional way with care, with a demanding eye on quality and with cautious respect to the environment.

Pascal and Delphine Hénin have both succeeded to generations of champagne winegrowers, immersed in wine growing since their early childhood. Romain, their son, recently graduated in wine-growing and oenology and currently works for another Champagne House in order to consolidate his knowledge. In a few years he will be back to work with his father Pascal. He is likely to take over the business one day.

Did you know?

The Champagne region has a unique “insurance” system. Each producer can individually block a wine reserve of 9,550 Kg per hectare. If, for a given year, the wine production was under 160 Kg for 102 litres of wine (the minimum quantity to have a “Champagne” wine), the producer can unblock part of their reserve to complement his annual production. Of course, this means that the producer needs to have the capacity to block such a quantity for “reserve” purposes, however it is a baseline investment each Champagne producer tries to make.