Go to a reception at the French embassy in Washington D.C., and of course the French want to put their very best foot forward. So you should pay attention to the Champagne they’re serving. It... Read More

Go to a reception at the French embassy in Washington D.C., and of course the French want to put their very best foot forward. So you should pay attention to the Champagne they’re serving. It turns out to be Henri Giraud.

We have not been invited to gala parties at the French embassy, and we encountered this Champagne through another means: as part of a fabulous private collection. We tried one bottle and we loved it. We sold other bottles to a couple of clients and they loved them too. 

So word is starting to spread….but it’s taken a long time! This is a house that has been around since the 1600s, though it’s only in the 1990s that they really upped their quality game, joining the ranks of highly prized boutique houses like Jacquesson or Billecart Salmon.

Of those two other reference points, Giraud is closer to Jacquesson in its desire to experiment and find new ways to really push the quality envelope. Thus, they make their barrels from wood growing in local Champagne forests. They experiment with different materials for their wine-making vessels, including terracotta and even sandstone. 

The style is one of power, luxury and finesse, echoing something from Bollinger, Krug or perhaps Egly Ouriet. This makes sense, given they are based in Ay, known for producing some of the best and most powerful Pinot Noir in Champagne. Of course, they produce a range of different wines, all offering nuances on this stylistic and terroir backdrop.