Henri Giraud Nouvel Esprit NV

Winery Background and History

Henri Giraud, a family-owned Champagne house in Aÿ since the 17th century, leads with oak-aged, biodynamic-fermented wines in Argonne barrels—eschewing stainless steel for terroir-driven elegance. Their Nouvel Esprit embodies the estate’s dedication to minimal intervention and natural winemaking. 

Producer and Wine Maker

Crafted by cellar master Frédéric Mestelan under Claude Giraud’s ethos, this NV blend is primarily barrel-fermented (80% Pinot Noir, 20% Chardonnay), combining Argonne oak base wines with perpetual reserves. It’s unfined, unfiltered, and showcases Henri Giraud’s signature low-sulfur, sustainable approach. 

Vineyards and Micro Climate

Grapes hail from Grand Cru Aÿ and Montagne de Reims, grown on southeast-facing chalk slopes near the Marne River. The cool continental climate, moderated by the river, ensures slow, balanced ripening—resulting in fruit with vibrant acidity and pronounced minerality. 

Vinification & Aging Methods

Approximately 70–80% of the base wine is fermented in 3–6-year French Argonne oak barrels with full malolactic conversion. Around 20–30% comes from a perpetual reserve system. The final blend ages on lees in bottle for at least 2 years with a Brut Nature dosage (6 g/L), delivering texture, depth, and purity. 

Tasting Notes

Luminous golden, with a fine, persistent mousse. Aromas of toasted brioche, pineapple, dried peach, citrus zest, almond, and ripe orchard fruit. The palate is creamy, mineral-rich, and richly textured, showing phenolic grip, subtle oxidative notes, and vibrant freshness. 

Food & Wine Pairing

Pairs beautifully with buttered shellfish (crab, lobster, oysters), roasted poultry, aged cheeses, sushi, and lightly savory dishes. Its complexity enhances fine seafood and creamy flavors. 

Service Methods and Temperatures

Serve chilled at 8–10 °C in a tulip or quality white-wine glass to reveal its aromatics, structure, and minerality. No decanting needed. 

Storage and Aging Potential

Magnum format preserves freshness. Enjoy now through ~2028, with proper cellaring at 12–14 °C, humidity-stable. Over time, richer lees and tertiary notes will blossom. ()

Grape Varietals & percentage used

80% Pinot Noir · 20% Chardonnay. 

ABV (Alcohol by Volume)

Approximately 12–12.5%. 

Scores

• 95 / 100 – Wine Review Online: “A rich, creamy midpalate… uncommon depth and length… displays the DNA of Champagne.” 

• 94 / 100 – Falstaff (Aug 2021): “Golden… mellow richness… lovely saltiness… intensity and depth.” 

• 92 / 100 – Robert Parker (Wine Advocate): highlighted for its character and low sulfites. 

• 91 / 100 – Vinous: “Built on texture and creaminess… red berry, dried flowers, mint and brioche… an effortless, gracious Champagne.”