Credits: Article and images by Ken Gargett @ Quill & Pad. See the original article here - https://quillandpad.com/2024/09/06/champagne-henri-giraud-the-greatest-champagne-youve-never-heard-of/
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Parker’s comments meant that interest in this house would skyrocket. While the family have been growers in Aÿ since 1625, they only began making their own champagnes under the stewardship of 12th-generation family member, Claude Giraud, the CEO, in 1975 (or 1983 – as so often happens with these things, different sources offer different information). The Chef de Cave, since 2000, is Sébastien Le Golvet, Claude’s son-in-law. The current CEO is Claude’s daughter, Emmanuelle Giraud, from the 13th generation.
Champagne Henri Giraud chateau
It is said that the wines, since Sébastien took over, are not as heavy and rich, but rather, more precise. Perhaps, but they are still bold and full of flavor. Even so, when visitors to the estate have impressed Claude sufficiently, as a match for his top champagnes, he does not provide any specific food. Rather, he brings out a Cohiba Behike cigar (and the choice sounds utterly inspired).
Part of the reason that the house has attracted such interest – obviously, the quality of the wines is key – is the use of oak. They are far from the only one but when a house is mentioned in conversations along with Krug, Alfred Gratien and Bollinger then you know that they deserve attention. Of course, these are far from the only champagne producers using oak. It is estimated around 100 do so. But few are doing it anywhere near as well as Henri Giraud.
Champagne Henri Giraud vineyards
Their vineyards cover 5.67 hectares, while other sources suggest 15 hectares, although this could include land not planted (again, different sources offer different information). They also source from a further 15 hectares run by growers. They have divided their vineyards into 35 parcels, all of which are Grand Cru. Most of the grapes are Pinot Noir, with the split in the vineyards around 70% Pinot Noir and 30% Chardonnay.
Champagne Henri Giraud ratafia
The house is also famous as one of the very best producers of ratafia, a local fortified style (brandy made from distilling champagne is added to a base wine – it is an interesting style but I am not sure that Cognac or indeed any fortified style would be too concerned). Ratafia probably most closely resembles Pineau des Charentes from Cognac.
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Credits: Article and images by Ken Gargett @ Quill & Pad. See the original article here - https://quillandpad.com/2024/09/06/champagne-henri-giraud-the-greatest-champagne-youve-never-heard-of/
