Henri Giraud Ratafia Champenois VE 0.5L Gift Box

Winery Background and History

Henri Giraud, founded in 1957 by Jacques and Christian Giraud in Aÿ, is one of Champagne’s smallest and most artisanal houses. With a focus on terroir expression, they own Grand Cru vineyards in Aÿ, Mareuil-sur-Aÿ, and Pierry. Known for precision and elegance, the house combines traditional methods with biodynamic influences, emphasizing minimal intervention. Over decades, they’ve earned acclaim for their signature wines like Dame‑Jane Rosé and Blanc de Craie, as well as niche creations such as their fortified Ratafia. The business remains family‑run, preserving a heritage of quality and authenticity.

Producer and Wine Maker

The current guiding force is Chef de Cave Frédéric Mestelan, who began at Henri Giraud in 2010 and took full charge in recent years. His wines express finesse, balance, and purity, shaped by biodynamic viticulture and gentle handling. Collaborating closely with vineyard team and cellar staff, he crafts blends that reflect both vintage character and solera continuity. For the Ratafia Solera VE, Frédéric oversees each blending stage, ensuring consistency while maintaining complexity and depth in this unique mistelle.

Vineyards and Micro Climate

Grapes are sourced primarily from Henri Giraud’s Grand Cru sites: Aÿ, Mareuil-sur-Aÿ, and Pierry. These slopes, facing southeast, rest on chalky Kimmeridgian soils ideal for water retention and mineral expression. The region’s cool continental climate, moderated by the Marne River, ensures slow ripening and preserved acidity. For the solera Ratafia, musts are drawn from extended press fractions—rich in phenolics and intensity—adding structure and flavor depth. The consistent climate across vintages preserves harmony within the solera system.

Vinification & Aging Methods

After a gentle pressing, later press juice is separated and fortified with grape brandy, halting fermentation. This mistelle is then introduced into the Solera system, which amalgamates vintages from 1990 through 2016. Aging occurs in small Argonne oak barrels, toasted lightly to contribute subtle oak influence without overpowering freshness. The solera technique brings balance, complexity, and consistency, with periodic top-ups blending younger and older layers. Prior to bottling, the wine is stabilized and carefully filtered, then placed in a luxury 0.5 L gift box.

Tasting Notes

A deep golden-amber hue greets the eye. The nose is rich with roasted nuts, dried apricot, ginger, and a hint of tobacco and cinder toffee. On palate, ripe apricot, sticky dates, raspberry, and cinder toffee unfold, supported by fine acidity and light spice. Silky texture and moderate alcohol keep it balanced, avoiding cloying sweetness. The finish lingers on spiced nuts, orange peel, and warm baking spices—pure, complex, and elegant  .

Food & Wine Pairing

Ideal as an aperitif or paired with rich desserts like praline tart, ginger cake, or fruit-based gateaux. Also complements foie gras, blue cheeses, or spicy Asian desserts. Serve it chilled over ice for a lighter experience, or alongside nuts and dried fruit platters.

Service Methods and Temperatures

Serve gently chilled at 10–12 °C (50–54 °F) in a small white wine or tulip glass to concentrate aromatics. Decanting is unnecessary—simply pour and enjoy. Close with a stopper to preserve freshness if unrefrigerated after opening.

Storage and Aging Potential

Well-stored in cool (12–14 °C), dark, and humid conditions, the gift-boxed bottle can age gracefully for 10–15 years. The solera age makes younger bottles mature-tasting, but with time, tertiary notes deepen—honey, toffee, and dried fruit nuances enrich the palate further.

Grape Varietals & percentage used

Pinot Noir 70% · Chardonnay 30% 

ABV (Alcohol by Volume)

Approximately 16% (typical for fortified mistelles)

Scores

• Wine Spectator: 90 – “A toasty rosé Champagne, with a lively bead and mouthwatering acidity providing a fine, balanced frame for the well-spiced flavors…”