Department > Wines > Luxury Ports > Henri Giraud Ratafia de Champagne 50cl
Henri Giraud Ratafia de Champagne 50cl
Henri Giraud Ratafia de Champagne 50cl

Henri Giraud Ratafia de Champagne 50cl

Henri Giraud Ratafia de Champagne 50cl

£60.00

IN STOCK
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    Overview

    Henri Giraud Ratafia de Champagne


    Introduction:
    The delightful alchemy, discovered in the 13th century, now allows us to taste the caress of this Champagne grape juice same way that salting was used to preserve meat.

    Ratafia is an ancestral method of preserving fruit juice in the same way that salting was used to preserve meat.

    Soléra is an ancestral method of maturing and gradually assembling different vintages, generally used for the great Port wines. 

    Patiently, the fruitiest juices chosen from the best cuvees, were raised in small oak barrels and then blended around a heart of Pinot Noir D'Aÿ.

    Tasting Notes:
    The colour is remarkable warm, reminiscent of very old Champagnes or sweet, liquorish wines of more than thirty years of age. Amber coloured with pretty, coppery highlights that are almost red.

    The first aromas are powerful, with cherry preserve, warm spices (turmeric), almonds and Maraschino against a background of meat juices providing depth. Then the expression becomes finer and more complex: chocolate, preserved orange peel, cherries in eau-de-vie and quince jelly, with a hint of cinnamon and then, gradually, a touch of the classic 'rancio' of great fortified wines. After breathing and warming a few degrees, dried fruits (apricots), poached pairs and even grape must begin to emerge.

    It's as if this Ratafia de Champagne is rejuvenated as it warms up. This extraordinary blossoming is best enjoyed served at between 10 and 15°C.

    In the mouth, very supple and smooth, we are immediately taken by its caressing creamy texture. This fullness is confirmed through the tasting process, and then gradually the fine Champagne temperament of this Ratafia refreshes the overall effect. This end of summer sweetness gives us delicious aromas of dried apricots, cocoa and cherries. The finish is long (8 to 10 seconds) and pure, with a handsome touch of acidity leaving the mouth perfectly clean and fresh. 

    Grape Varieties:
    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.

    ABV:
    17.5%

    Serving Suggestion:
    With meals, the magnificent creamy smooth texture and aromatic complexity give daringly flamoboyant matches with foie gras, sweet and savoury preserved meats (tajine, game with fruits), the richest cheeses, washed rind cheeses (Langres, Maroilles, Livarot, Munster, Epoisses) accompanied by jam, for example, pressed uncooked cheeses (Cantal, Tomme) and, of course, the whole range of desserts, through to after dinner sweetmeats. 

    Background Information:
    Contemporaries of Henri IV and his descendants, the Hémart family settled permanently in Aÿ at the beginning of the 17th century. Their history took root there and became closely interwoven with the momentous historical events relating to Champagne from the 18th century onwards. At the opening of the 20th century, Léon Giraud married Miss Hémart and reconstructed the magnificent family vineyard, which had been ravaged by phylloxera. Today, Claude Giraud, the 12th generation of the Giraud-Hémart family, is in charge of the fortunes of the family business.

    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).

    The overall production is limited to 250 000 bottles a year, making the Giraud Champagne stand apart from the majority of bulk-producing champagne houses.

    The Giraud house is one of the few houses (Krug is another example) that conduct primary fermentations in oak. Henri Giraud pride themselves on sourcing wood for its barrels from the slow growing, tight grained, high quality trees of the ancient forest of Argonne, lying just 35 miles from the estate.

    Described by leading wine critic Robert Parker as "the finest Champagne house virtually no one has ever heard of".

    The reason for this is that until the 1990s their wines were only sold directly to discerning, well-informed private customer in France and Italy.
     

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