Henri Giraud Ratafia Champenois Solera 1990-2013 0.5L

Winery Background and History

Henri Giraud is a historic, family-owned Champagne house based in Aÿ, originating in 1625, though its bottling only began in 1990 under the 12th generation, Claude Giraud. The estate is known for biodynamic practices and aging in local Argonne oak rather than stainless steel. While celebrated for its minimalist Champagnes, Henri Giraud also crafts exceptional fortified mistelles, demonstrating their deep respect for tradition and terroir. 

Producer and Wine Maker

Led by Claude Giraud and cellarmaster Frédéric Mestelan, the team focuses on purity, structure, and complexity. For this solera ratafia, they meticulously blend Late-press Pinot Noir and Chardonnay musts with Fine de Champagne spirit, aging the blend through a solera system that merges vintages from 1990 to 2013, maintaining depth and consistency. 

Vineyards and Micro Climate

Sourced from the Grand Cru vineyards of Aÿ, Mareuil-sur-Aÿ, and Pierry—planted on southeast-facing chalk-rich slopes—this ratafia combines rich must with pronounced acidity. The cool continental climate and Marne River moderation enable slow, balanced ripening, while later press fractions offer concentrated flavor and texture. 

Vinification & Aging Methods

The method combines late-press juice fortified with Fine de Champagne spirit, then aged in a small oak solera. This system, initiated in 1990 and refreshed through 2013, creates a layered, oxidative, yet vibrant profile. Ageing in Argonne oak barrels promotes volume and subtle oak character. ()

Tasting Notes

Light gold hue. Aromas of yellow raisins, organic honey, maltose candy, candied ginger, nougat, herbal and nutty undertones, with eucalyptus whispers. Flavors include stewed stone fruits, candied orange peel, roasted nuts, berry fruits, and warming spice, balanced by fresh acidity. Elegant, crystalline, and long—leaning into caramelized, nutty depth. 

Food & Wine Pairing

Serve alongside fruit-based desserts (like tarte aux fruits or melon), nut tarts, blue cheeses, foie gras, or Asian-spiced sweets. Its versatility spans from sweet to savory, enhancing dishes with honeyed richness and refreshing acidity. ()

Service Methods and Temperatures

Serve chilled at 7–10 °C in a tulip or small white wine glass to focus aromas. No need to decant. Store upright unless equipped with solera dispensing. Great over ice for a lighter aperitif style. ()

Storage and Aging Potential

Bottled in 2023–24, it is drinkable now but will evolve through 2040–2050 when cellared at 12–14 °C in dark, humid conditions. With time, it deepens with tertiary notes—honeyed, nutty, oxidative richness. ()

Grape Varietals & percentage used

70% Pinot Noir · 30% Chardonnay 

ABV (Alcohol by Volume)

17%