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1559 HENRI GIRAUD CHAMPAGNE AY GRAND CRU HOMMAGE A FRANCOIS HEMART BRUT 750ml
1559 HENRI GIRAUD CHAMPAGNE AY GRAND CRU HOMMAGE A FRANCOIS HEMART BRUT 750ml


 
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A firm backbone of acidity frames this spicy, vibrant Champagne, joining the finely woven flavors of poached quince, white raspberry, pastry, lemon curd and candied ginger. This evokes raw silk in texture, revealing minerally hints of chalk and fleur de sel on the lasting finish. (WineSpectator)


High standard model of Henri Giraud. It is well mature and ready to drink. Pinot Noir 70% / Chardonnay 30% from AY(Grand Cru 100%). Aged in oak barrel for 6 months, and aged in the bottle for 20 months.

Celebration: Between the death of HENRI IV and the birth of DOM PERIGNON, FRANCOIS HEMART (1625-1705) firmly planted the roots of our family, GIRAUD-HEMART, in the territory and in the annals of Aÿ. The power and fullness of the Coteaux d'Aÿ Matured as it breathes in small oak casks.

喜歡香檳的朋友不要錯過這枝Henri Giraud的NV,可能係用細木桶OAK既關係,開瓶後已經嗅到D Vintage香檳果隻Honey同Toast味,bubble好豐滿,酒體一流! 果然係勞斯萊斯!

Composition : 70% Pinot Noir, 30% Chardonnay, harvested exclusively from the vineyards of Aÿ. Fermented in temperature-regulated vats and raised for six months in small oak casks.

To the eye : The deep, amber-tinted colour is a mark of its raising process. The fine and generous bubbles form an attractive and constantly renewed bubble trail.

Nose : A very fine nose with the elegance and freshness of honeysuckle, yellow fruit and green almonds with a pleasant dash of mint.

To the palate : Great elegance, round and delectable, savours of pair with yellow fruit and dried apricots, with finish featuring orange zest and chocolate. A subtle balance between the smooth meatiness of this wine and the chalky, fresh notes in its finish.

Tasting & serving : At 12°C, its power and strong personality open up a wide gastronomic choice ranging from bass in fennel to pork tenderloin in honey, or duck with citrus fruit and turnip conserve; or serve it at 8°C if you are raring to go – slightly chilled in the ice-bucket.

(Henri Giraud)




Henri Giraud is ultimately prestigious Champagne with limited production, made from 100% AY Grand cru, vinified and aged in tailor-made oak barrel for 1 year, and aged in the bottle for 7-8 years. The wine is already well mature when it is released, we experience complexity, depth and long finish that no other Champagne offers. This is the high-end Champagne for high-end wine connoisseurs, called Rolls-Royce of Champagnes.

Oak vinification and Oak aging
bring forth such a gorgeous, deep, complex and mature taste.



'There are no great wines without oak': Claude Giraud

Claude Giraud, the owner of Maison Henri Giraud Champagne, has launched an appeal to the big-name Champagne houses to use more local oak in the production of their wines.

Giraud was speaking at a tasting of his base wines to demonstrate the results of 20 years of research into the effects of soils and microclimates on oak used in barrel-making.

Giraud is the only Champagne house to use only barrels sourced locally, from the Argonne forest, which was once the source of almost all oak used in Champagne making.

'There are no great wines without great oak,' Giraud told the 200 tasters at the event, adding that only two estates in France were studying terroir of individual forests to this degree; themselves, and Chateau Latour in Bordeaux.

'Latour is looking at terroir in Tronçais forest,' Giraud added, 'while we are working with Champagne's traditional forest, Argonne. Until the 1950s there were over 180 barrel makers in this forest, but the last ones closed in the 1980s, as production of the big houses climbed, and most turned to stainless steel vats and abandoned their forests. This is the missing piece of the puzzle in the winemaking process.'

‘Forests have a terroir, like vines,’ Sebastien le Golvet, Giraud winemaker and operations director told Decanter.com. ‘Today many big houses use barrels, but they are from Burgundy or Bordeaux barrel makers, and are sourced without traceability or provenance. We work with the forestry commission, choose our plots, season them for three years, and then record the effect of each plot on our Pinot and Chardonnay, depending on vintage.

‘The subsoils have an extraordinary impact on the texture and structure of the wine. We want to get this type of information out to others. To have real traceability of the barrels can only help increase the reputation of Champagne.'

23rd Apr 2013 Decanter.com

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