The Giraud-Hémart family own 20 hectares – 35 parcels of Grand Cru land of which 26 is planted with Pinot Noir and 9 with Chardonnay. Only 17 of the Champagne region’s 323 Crus are classed as Grand Crus (rated 100%). The wine production of Giraud estate is environmentally-friendly, subscribing to the ‘lutte-raisonnée’ (limited intervention grape growing).
Ratafia is an ancestral method of preserving champagne grape juice in the same way that salting was used to preserve meat. Soléra is method of maturing and gradually assembling different vintages, generally used for the great Port wines.
The colour is a remarkable warm amber, reminiscent of very old Champagnes or sweet, liquorice wines of more than thirty years of age.
The first aromas are powerful, with cherry preserve, warm spices, almonds against a background of savoury flavours providing depth. Following on there is chocolate, preserved orange peel, with a hint of. After breathing and warming a few degrees: dried fruits, poached pears and even grape must begin to emerge. It’s is best enjoyed served at between 10 and 15°C.
In the mouth, very supple and smooth. There is an end of summer sweetness which gives delicious aromas of dried apricots, cocoa and cherries. The finish is long and pure, with a handsome touch of acidity leaving the mouth perfectly clean and fresh.
30% Chardonnay 70% Pinot Noir. Second pressing musts cold settled, stabilised with liqueur (wine distillate) then raised in small oak barrels according to the rules of soléra, using the very best Champagne vintages.
