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Champagne Brut Blanc de Craie Blanc de Blancs NV 75cl

Montagne de Reims | Champagne | France
Épuisé

Tous les millésimes

NV
Évaluations et Scores
91 Robert Parker
The NV Blanc de Craie Brut displays the brightest color of all the cuvées I have tasted from Henri Giraud for this report. The citrus colored Blanc de Blancs assembles Chardonnay from Aÿ (55% fermented and aged on the full lees for 12 months) and the Montagne de Reims (45%, fermented and aged in concrete eggs). The unusual HG style opens with a lovely chalky bouquet of white and yellow-fleshed fruits along with almond, white nougat, lemon and herbal notes. Pure, straight and fresh, this is a vinous, perfectly balanced and salty Champagne à la Giraud at a pretty fair price. Disgorged after two years on the second lees in July 2017. 20.000 bottles made. Tasted April 2018.<br/>Henri Giraud is one of the smallest Champagne houses and is fully family owned. The boutique winery in Aÿ (Marne Valley) is led by CEO Claude Giraud, who combines "science and experience with passion and expertise,” and thus is highly innovative and handcrafts Champagnes in a unique style under the direction of Chef du Cave Sébastien Le Golvet. Many of the cuvées (always with a large percentage of Pinot Noir, except for the newer Blanc de Craie, which is a pure Chardonnay) are fermented and aged on the full lees for six to 12 months in Argonne oak barrels before the aging in bottles that takes two to eight years. The alternative to oak? Terracotta amphorae shaped like eggs! Since November 2016, there is no stainless steel vat in the "New Generation Cellar" in Aÿ. Oak and terracotta vats not only allow the wines to breathe, but their small sizes also "boost the interaction between the wine and its entire sediment that contains antioxidants and aromatic precursors,” Claude Giraud explained during the opening of the new cellar one and a half years ago. As a result of the long aging of the vins clairs on the full lees and the partly excessive use of new oak, the cuvées from Henri Giraud have a very particular style whose oak influence is prominent rather than the expression of fruit and terroir. Here, the Argonne Forest seems to be the terroir, and it's up to you if you like the full-bodied, intense, structured, rather vinous style or not. Although I have never tasted really matured wines after disgorgement, I suppose the best will age very, very well and will always be great wines with food. Also, compared to the wines I tasted some years ago, the oak influence has been reduced a bit. The wines have become purer, finer and fresher, at least that's my impression without having tasted the styles side by side. There are some less-oaky cuvées produced here as well. Just try the impressive Dame-Jane Rosé, the charming and finessed Esprit Nature or the delicious Hommage à François Hémart. At the end of last year, the 2008 Argonne Brut was released. It's a rare and spectacular cuvée that comes in equally spectacular packaging that was designed by Japanese architect Shigeru Ban. Giraud called the box, which looks like a stylized tree, "the epitome of purity." If you can't (or don't want to) afford the fabulously expensive wine or simply can't find it the store, you should at least Google it! Getting it out of the box is an adventure for itself.
Producteur
Henri Giraud
En dépit d’une réputation moins affirmée que celles d’autres maisons de champagne célèbres, tel son voisin Bollinger, Henri Giraud a réussi à devenir l’un des producteurs les plus fascinants qui soit aujourd’hui. Ce domaine relativement modeste, fondé en 1626, se positionne comme l’une des maisons familiales les plus anciennes de la Champagne. Claude Giraud, douzième représentant du nom, préside actuellement aux destinées de l’entreprise, perpétuant ainsi le patrimoine familial. La cave possède 35 parcelles différentes. La majorité d’entre elles sont plantées de pinot noir, suivi de chardonnay, mais une partie des approvisionnements provient d’autres viticulteurs. Fait unique, Henri Giraud réalise la première fermentation sous bois avant de procéder à une fermentation malolactique complète. Rappelant le style de certains champagnes comme Krug, ces deux procédés se conjuguent pour donner naissance à des vins incroyablement riches et denses. L’Esprit de Giraud est une référence incontournable et impressionnante parmi les blancs et rosés non millésimés. Un Blanc de Blancs est également proposé, de même qu’un champagne plus ample et généreux, Hommage à François Hémart. Le Fûts de Chêne, un champagne millésimé luxueux vinifié et élevé sous bois avant la mise en bouteille, représente le summum de la production.