Champagne Henri Giraud: The Wine Range
Champagne Henri Giraud is a producer with a focus on the Aÿ Grand Cru terroir, emphasizing the use of oak in vinification and a sustainable approach to vineyard management. The domaine integrates both tradition and modernity, utilizing historical practices while investing in innovative techniques for precision and quality. Below is an overview of five wines in their portfolio, emphasizing their technical details, blends, vinification methods, and aging processes.
1. ‘Argonne’ Aÿ Grand Cru Brut Champagne Henri Giraud
The ‘Argonne’ cuvée is named after the Argonne forest, which provides the oak for the barrels used in its production. This champagne is sourced entirely from Aÿ Grand Cru vineyards, featuring a blend of approximately 75% Pinot Noir and 25% Chardonnay. The vines used for this cuvée grow on limestone-clay soils, rich in fossilized seashells, contributing to their structure and minerality.
Vinification: Fermentation occurs in Argonne oak barrels, where the wine undergoes regular stirring of the lees (bâtonnage) to enhance texture. Malolactic fermentation is suppressed to preserve acidity.
Aging: The wine is aged for an extended period in oak barrels before undergoing a secondary fermentation in the bottle. After disgorgement, it rests on the lees for a minimum of eight years.
Dosage: Low dosage, typically in the range of 6 grams per liter, aligning with a Brut style.
2. Esprit Nature Brut Champagne Henri Giraud
Esprit Nature represents Henri Giraud’s commitment to environmentally conscious production. This cuvée is crafted predominantly from Pinot Noir (70%) and Chardonnay (30%), sourced from Aÿ Grand Cru and Premier Cru vineyards.
Vinification: The wine ferments in small oak barrels, ensuring micro-oxygenation and integration of complex characteristics. Only indigenous yeasts are used, and sulfite levels are kept to a minimum.
Aging: After barrel fermentation, the wine undergoes a second fermentation in the bottle, followed by 2-3 years of aging on lees.
Dosage: Brut classification with a dosage typically around 6 grams per liter.
Sustainability: The production avoids synthetic inputs in the vineyard, and the vinification process minimizes environmental impact.
3. Coteaux Champenois Aÿ Rouge Grand Cru Champagne Henri Giraud
This still red wine from the Aÿ Grand Cru vineyards showcases the potential of Pinot Noir in the region. The grapes are sourced from older vines planted on slopes with chalky subsoils.
Vinification: The must undergoes fermentation in Argonne oak barrels, allowing controlled oxygen exposure. Punching down (pigeage) and pumping over (remontage) techniques are applied during maceration to optimize extraction.
Aging: The wine is aged exclusively in oak barrels for 18-24 months. The barrels are sourced from the Argonne forest and are specially toasted to complement the wine’s structure.
Bottling: The wine is bottled without filtration to preserve its natural character.
4. Fût de Chêne MV Aÿ Grand Cru Brut Rosé Champagne Henri Giraud
This multi-vintage Brut Rosé is a blend of predominantly Pinot Noir, complemented by a smaller proportion of Chardonnay. Grapes are sourced exclusively from Aÿ Grand Cru vineyards.
Vinification: The base wine ferments in Argonne oak barrels, with a portion of the wine undergoing maceration to achieve the desired color. Reserve wines from previous vintages are incorporated to ensure consistency.
Aging: After blending, the wine undergoes secondary fermentation in the bottle, followed by at least 6 years of aging on lees.
Dosage: Typically around 7 grams per liter, classifying it as Brut.
Blend: The final blend includes up to 30% reserve wines, enhancing complexity.
5. Fût de Chêne MV18 Aÿ Grand Cru Brut Champagne Henri Giraud
Fût de Chêne MV18 focuses on the 2018 base vintage, complemented by reserve wines. The blend is composed of approximately 80% Pinot Noir and 20% Chardonnay from Aÿ Grand Cru vineyards.
Vinification: Fermentation takes place in Argonne oak barrels, with lees stirring to add richness. Malolactic fermentation is suppressed to retain freshness.
Aging: The wine is aged in barrels for several months before blending with reserve wines. It then undergoes secondary fermentation and a minimum of 6 years of aging on lees in the bottle.
Dosage: Maintained at a Brut level, typically 7 grams per liter.
Terroir: The vineyards benefit from southern exposure, enhancing ripeness and ensuring the precision of the final blend.
Conclusion
The wines of Champagne Henri Giraud emphasize meticulous attention to terroir and vinification processes, integrating oak barrels to achieve their distinct style. With a focus on Aÿ Grand Cru vineyards, the domaine highlights both innovation and respect for traditional methods. This approach ensures that each cuvée represents the essence of its origins and production philosophy.