NV Henri Giraud Esprit Nature Brut Champagne 750 ml

Among the Pinnacles of Opulence in Champagne

Henri Giraud is stands shoulder-to-shoulder among Krug, Bollinger, Alfred Gratien, and Eric Rodez as one of the pinnacles of opulence in Champagne — but very few in America have heard of this estate. Antonio Galloni effuses, “what separates Giraud from so many other Champagne houses is a maniacal attention to detail,” like obsessing over the Argonne oak that delivers the special toasty, brioche qualities of his top cuvées, which have scored 94 and 95 points from Antonio Galloni. “So rich and inviting,” is how Galloni describes this Multi-Vintage Henri Giraud “Esprit Nature” Brut Champagne. Compared to its counterpart — like Krug’s Grande Cuvée ($225+) — this is a downright steal, which boasts fruit from Montagne de Reims and from the Grand Cru village of Aÿ, along with 50% reserve wines aged in Argonne forest oak. Meticulous detail, and mastery of cellar work for only $55 per bottle? Here’s your chance to secure a real undiscovered Champagne beauty, just in time for  holiday celebrations.

Giraud boasts an impressive 22 acres of vines in the Grand Cru village of Aÿ. The signature mark of this house, and all these aforementioned rich, toasty Grand Cru Champagnes estates is their judicious use of oak in their cellars — in addition to the extensive use of powerful Montagne de Reims Pinot Noir in most of their wines. Insider’s Champagne critic Peter Liem, notes that Giraud has “worked hard to revive the tradition of using wood from local Argonne forests,” and Giraud reported to Liem that “‘We tried [wood from] several different forests,’ he says, ‘and there was no question that the Argonne wood was the best for champagne, the one that most complimented its character.’” It’s the secret ingredient, and one that makes the Esprit Nature a remarkable bottling.

The profound depth of flavor in these wines, as well as their generally regal carriage makes them some of the real-must haves for any aspiring champagne cellar, in particular for the coming celebratory season. These wines are almost completely under-the-radar in the U.S., and have only been imported here for a few years — so get in on the ground floor now, and be among those who stockpile this stunning gem before the masses, and top U.S restaurants swallow what little there is to go around.