Champagne Henri Giraud Esprit Nature NV

Type: Champagne      Volume: 750ml

Winery: Henri Giraud

Country: France     Region: Champagne

District: 

Grapes Varieties: 

Classification:      Production: 

Alcohol:      Packing: 

Ratings and Tasting Notes:

RP 90. Sourced from the Montagne de Reims and the Grande Vallée—with a notable proportion originating from Aÿ—the latest iteration of NV Esprit Nature is composed of two-thirds base wine from the 2021 vintage, complemented by the remainder from a perpetual reserve established in 1990. Vinified in seasoned oak barrels (three to six years old, previously used for MV and Argonne) and disgorged in February 2024 with a dosage of five grams per liter, it opens with aromas of yellow apple, lemon zest and white peach, mingling with toasted bread undertones and a hint of wormwood. On the palate, it is medium- to full-bodied, vinous and taut, boasting tangy acidity, a pillowy mousse and a long, persistent finish. Well known for their barrel-fermented, muscular and vinous wines, Henri Giraud owns 10 hectares of vineyards, which account for approximately one-third of their total grape requirements. Around 40% of the fruit is sourced from Aÿ and its neighboring areas. While some of the parcels from which they purchase grapes are farmed by their team, even those not under their cultivation are managed according to Henri Giraud’s guidelines. In all cases, their own team picks at harvest time. Chef de cave Sébastien Le Golvet—originally trained as a stonemason—explains that the estate practices thoughtful viticulture, eschewing herbicides and synthetic fertilizers in favor of rolled cover crops, with two to three full cultivations per year. They craft their own barrels in collaboration with tonnelleries Gauthier, Chassin and Mercurey. The oak is sourced exclusively from the Argonne forest and selected through Tonnellerie de Champagne’s merranderie, where Henri Giraud maintains a dedicated space. There, the staves are split and pared before being seasoned. The wines undergo complete malolactic fermentation, and tirage occurs just before the next harvest—following a blending and clarification phase in June or July—allowing the vins clairs to spend about 10 months on the lees in oak, contributing to their textural, patinated style. Approximately 10% of the barrels are renewed each year. Dosage is typically between five to six grams per liter. Their most emblematic non-vintage cuvée—the MV—is aged in 50% new barrels, with the remainder matured in once-used oak. Discerning tasters may have noted that this cuvée no longer carries the Fût de Chêne designation; it is now simply labeled MV, followed by the final two digits denoting the base vintage, which typically comprises approximately two-thirds of the blend. In contrast, the vintage-dated Argonne cuvée is matured entirely in new oak. The Argonne is crafted exclusively from estate-grown fruit sourced from four to five parcels in Aÿ, using only the most acid-driven press fraction—the heart of the cuvée. The Argonne Rosé, essentially a counterpart to the white version, is also aged exclusively in new oak, but it is distinguished by the addition of 6% still red wine, likewise sourced from Aÿ. For their non-vintage wines, Le Golvet employs an individual perpetual reserve system. They typically store this reserve without the lees in square concrete tanks lined with stainless steel and refresh it by 30% each year. While in their youth these Champagnes exhibit considerable power and distinctive patina derived from barrel maturation, the perception of new oak—whether embraced or resisted—largely depends on the taster’s personal preferences and threshold of perception. Nevertheless, one can be equally assured of their capacity to evolve with complexity over time.