Henri Giraud


Solera Ratafia|Ratafia

Winemaking

Winemaking


Barrel-maturation Solera

Foods

Foods


Cocoa Cocoa

Stone Fruit

Stone Fruit


Cherry

Herbs & Spices

Herbs & Spices


Cinnamon Spice

Aÿ

Aÿ

What to expect


This house does not do anything in halves and although we would recommend trying many of the cuvees, we would also highly recommend treating yourself to a bottle of their Ratafia. Henri Giraud Ratafia is a post-dinner must for our team. The innovative packaging of this spirit looks more like a perfume bottle than a product from champagne with all the same aromatic pleasures.

Ratafia is a rare product from the Champagne region that became an IGP (Indication Geographique Protegee) in August 2016. Ratafia is the final press of juice extracted from the grapes. This juice is then blended with a 'Fins de Champagne' which is a high quality spirit (bringing the alcohol level to around 17%). It is then aged in a solera system (formed in triangle of oak barrels) with reserves aged between 15-20 years.

This is a blend of 70/30 pinot noir to chardonnay. The copper coloured liquid gold has notes of cocoa, cinnamon, orange peel, poached pear and cherries. On the palate it has a warming sensation with more dried fruits and Christmas cake coming into play. Supple, smooth and heavenly.

 

$69.00

Club Price $65.55 (?)

Winemaking

Winemaking


Barrel-maturation Solera

Foods

Foods


Cocoa Cocoa

Stone Fruit

Stone Fruit


Cherry

Herbs & Spices

Herbs & Spices


Cinnamon Spice

What to expect


This house does not do anything in halves and although we would recommend trying many of the cuvees, we would also highly recommend treating yourself to a bottle of their Ratafia. Henri Giraud Ratafia is a post-dinner must for our team. The innovative packaging of this spirit looks more like a perfume bottle than a product from champagne with all the same aromatic pleasures.

Ratafia is a rare product from the Champagne region that became an IGP (Indication Geographique Protegee) in August 2016. Ratafia is the final press of juice extracted from the grapes. This juice is then blended with a 'Fins de Champagne' which is a high quality spirit (bringing the alcohol level to around 17%). It is then aged in a solera system (formed in triangle of oak barrels) with reserves aged between 15-20 years.

This is a blend of 70/30 pinot noir to chardonnay. The copper coloured liquid gold has notes of cocoa, cinnamon, orange peel, poached pear and cherries. On the palate it has a warming sensation with more dried fruits and Christmas cake coming into play. Supple, smooth and heavenly.

 

About The House

About The House


Food suggestion

One of our favourite maisons, Henri Giraud has been making champagnes of character and spirit for generations. Located in Aÿ, the former capital of wine growing in the champagne region as it produced red wines of distinction. Aÿ is a grand cru village, famed for its powerful pinot noir fruit and is also the home of Bollinger, Deutz and Gosset. This is a unique family run maison and has a individual style and a focus on the use of barrel especially from the Argonne Forest, and more recently, clay amphora and concrete eggs. In fact they are aiming to be the first champagne house to move away completely from the use of stainless steel and devote its entire production to oak. Owner Claude Giraud believes in ‘terroir in the forest’ and has worked relentlessly for almost 30 years, understanding this relationship. He created a cuvee named ‘Fût du Chêne’ which embodies this idea. All pinot noir, fermented and aged in barrel. He is famous for stating, “history knows of no great wines without great forests.” If you like characterful champagnes with power and class explore this maison, you will not be disappointed.

Food suggestion


Quality dark chocolate filled or layered with the likes of salted caramel, coffee, cherry or candied orange. If you are not a sweet tooth, try gorgonzola dulce with walnuts.