Henri Giraud

I was deeply impressed with the Henri Giraud Champagnes this year. And not just the top bottlings. The entry-level cuvées are every bit as compelling and delicious. In recent years, Chef de Caves Sébastien Le Golvet has given these Champagnes added energy and vibrancy and reined in some of the stronger oak signatures while retaining the textural richness that Giraud fans have come to expect. Yes, the MV 16 and 2013 Argonne are terrific, but so are the Blanc de Craie and Hommage au Pinot Noir. From top to bottom, this is one of the most impressive ranges Champagne readers will come across. (November 2021) Antonio Galloni, www.vinous.com  (Nov 2021)

As I've written before, Champagne Henri Giraud is well known for its barrel-fermented, muscular and vinous wines. Chef de cave Sébastien Le Golvet, a stonemason by training, explains that Girard farms without pesticides or herbicides and produces their own barrels in collaboration with tonnelleries Chassin, Champenoise, Mercurey and Gauthier. Tirage is just before harvest, so the vins clairs see the better part of a year in wood, on their lees—something that surely helps to account for the textural, patinated house style. Powerful and head-turning in their youth, I've been equally impressed with just how gracefully the Giraud Champagnes can age. William Kelley, The Wine Advocate  (Sep 2021)