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The light colour is expressed in pastel shades and demonstrates the wine's freshness. The initial nose is aromatic and avoids the austere character of many white Coteaux Champenois. The fruit is elegant (grapefruit skin, fresh almonds) and is accompanied by some beautiful notes that relate to how it is matured (oaky, buttery). The first impression is therefore classic with lovely elegance (white flowers).
When aerated, its personality increases and the nose becomes more exotic. White peach, melon and apricot provide depth and warmth, while discreet perfumes of yeast and hazelnut presage the future. Then its chalky character and the citrus notes assert themselves
The attack is lively and sharp on the palate. The wine then reveals itself, fluid and quite warm, with a highly delicate texture. The fat is generously offset by the acid backbone that gives the rhythm. The chalkiness appears in mid-palate and signals the wine's origins. The slight astringency combines very well with the tannin structure of the wood. Thus the wood, wine and minerality of the terroir are well balanced, which is not easy to achieve in a still champagne wine.
This still wine is best served with smoked oily fish such as mackerel or salmon.
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.
