Henri Giraud Ratafia Champenois Solera 1990-2016 4.5L

Winery Background and History

Henri Giraud is one of the oldest family-owned Champagne houses, traced back to the 17th century. It remained a grower-seller until Claude Giraud (12th generation) launched their own champagnes in 1990. Based in Aÿ Grand Cru, the house emphasizes terroir expression through biodynamic practices and aging in Argonne oak rather than stainless steel. Their portfolio ranges from intricate vintage champagnes to focused fortified mistelles such as this solera-aged Ratafia, underlining their commitment to artisanal quality and heritage. 

Producer and Wine Maker

Producer Claude Giraud leads operations, with cellarmaster Frédéric Mestelan overseeing vinification. Their goal: capture purity and aged complexity. For the Solera Ratafia, the team monitors entire solera blending across decades. A meticulous approach ensures every press and barrel addition reflects the house’s high standards. ()

Vineyards and Micro Climate

Ratafia uses later-press must from Grand Cru vineyards in Aÿ, Mareuil-sur-Aÿ, and Pierry. The southeast-facing plots, on chalk-rich soils, yield concentrated must with phenolic depth. The cool continental climate, moderated by the Marne river, supports slow ripening and vibrant acidity—integral to the mistelle’s structure. 

Vinification & Aging Methods

After gentle pressing, the must is fortified with local Marc de Champagne, halting fermentation. A solera system—initiated around 1990 and refreshed through 2016—matures the blend in small Argonne oak barrels. This continuous blend creates complexity, melding oxidative notes with freshness. Final filtration and stabilization produce the 5 L format. 

Tasting Notes

Amber to copper-hued. Aromas of candied citrus, almond, honey, toffee, and confit cherry, layered with light spice and tobacco. Silky palate: nougat, candied ginger, maltose candy, marzipan, mellow herbal whispers and bold minerality. Balanced acidity provides lift, with a long finish of hazelnut and crème brûlée. 

Food & Wine Pairing

Serve alongside fruity desserts—melon, tarte aux fruits—or crèmeux and blue cheeses. Foie gras, nut-based gateaux, praline tarts, or Asian-spiced sweets also pair beautifully. Its versatility bridges sweet and savory elegantly. ()

Service Methods and Temperatures

Chill to 7–10 °C in a tulip glass to concentrate aromatics. The 5 L format may include a dispensing pipette. No decanting needed. Store upright unless using a dispensing system. ()

Storage and Aging Potential

Bottled in 2024, optimal drinking is from release through 2050. Proper cellaring (12–14 °C, dark, humid) will preserve and enhance tertiary complexity—oxidative nuances, honey, nutty depth remain vibrant over decades. 

Grape Varietals & percentage used

70% Pinot Noir · 30% Chardonnay 

ABV (Alcohol by Volume)

16%