Henri Giraud Esprit Nature Brut Champagne

This is made up of 80% Pinot Noir, and 20% Chardonnay drawn from vineyards in Ay, Montagne de Riems, and the Valley of the Marne. It is worth noting that the cuvee name is "L'Esprit Nature," and that this is not in fact, a Brut Nature (bone dry.) The nose is full and welcoming with an aroma set of yellow and white fleshed stone fruits, oak, white pepper, citrus and a nice mineral edge. The palate is moderate in weight with stone fruits, citrus, texture from a bit of oak, and mixed spices and white pepper to finish. A broad shoulder style of Champagne, this is best for those that like a present Champagne like Bollinger / Krug / Jacquesson. D&M Tasting Notes

While the vast majority of the Champagnes that we bring you all are from growers, we are more than open to houses that innovate and preferably are still under family control. Henri Giraud ticks both boxes. The house traces its history back 16 generations to the arrival of the Hémart family in the 1600s. The Giraud family married into this tradition in the 1920s and today Claude Giraud represents the 12th generation to run the operation. Unlike a lot of other houses, Giraud is committed to remaining rather small. They own 24 acres of vines and purchase an additional 37 acres worth of fruit, with a cap of 21,000 cases per year. (Compare that to Dom Perignon’s 410,000 cases!) They are transitioning to 0% stainless in the cellar and rather focus on oak vinification with the addition of some clay amphora All of the oak barrels come from the Argonne forest and echo the way Champagne was made before 1950, including a continuing commitment to eliminate the use of pesticides and herbicides in both their vineyards as well as the vineyards where they source fruit in Aÿ. (In a bid for transparency, the back of the bottle contains a QR code that brings up a technical analysis of [or lack thereof] pesticides and herbicides.) Michael Kennel, D&M