Henri Giraud Perpetual Reserve 90-20 Brut and Others

WINE TALK
1

So let me ask … Who is a fan of Henri Giruad bubbles?

Dinner at Bull and Bear, a killer restaurant at the Waldorf near Disney…this was set up by some buddies for my Birthday :balloon:

Ather the PR 18/90 and PR 19/90, this third edition PR 20/90 arrives as a blend of two Perpetual Reserves (soleras), the first dating from 1990 and nourished each year (up to the new 2020 vintage for this new edition) by an Aÿ Grand Cru, and the second nourished by the ‘Esprit de Giraud’ since the 1950s

Note as follows:

Oh Wow, what a banger bottle of bubbles…so lovely and crisp, absolutely dances on the palate, crazy refreshing, not the heavy sourdough or brioche like the MV bottling, yes it’s there, but more subtle, bright creamy citrus, lovely minerality and chalk…this keeps tempting you to return for another taste. Must add more to the cellar.

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1998 Clos de Tart: sad to think that is was my first CDT… hopefully not my last, lovely feminine style, maybe not Grand Cru weight, but that doesn’t mean it’s not a great wine, lovely saline notes, slight oxidation that added complexity, dry maraschino cherry, black raspberry lite spice, impeccable balance. A treat

2010 Maison Ilan Chambertin: Wait a rare shipped Maison Ilan?? Well no, but we figured out a sneaky way to get our Mason Ilan allocation…buy them at auction! Thx Ray! :tired_face: Oh, and fortunately, this bottle doesn’t seem to be one that was left out on a pallet in the mid day sun :sun_with_face:…you know, because Ray was often too busy buying BMW aftermarket parts on eBay!..Therefore, this is will always controversial and the complete antithesis to Clos de Tart. Where the CDT is much softer the Ilan displays the quintessential chambertin masculinity, really tasty, meaty wine and has some structure to keep aging…Maybe this doesn’t have the complexity of a great grand cru, but you can’t deny that this is a tasty bottle of burg. Feel free to pop these now.

2000 Pontet: a nice classical style Pauillac, Paired well with an Epic Chateaubriand.

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7 Likes
2

Have enjoyed the few I’ve had, but see precious few around

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3

Love their bubbles. In 2019 we toured Champagne and Giraud was our top stop. We bought a case of the MV13 and that is still one of my all time favorite bottle of bubbles. Also the Dame Jane Rosé is a phenomenal wine.

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4

Did the rose change in last couple years?

I remember it being phenomenal for those who liked complex gastronomy bubbles with clear wood alliance, but last two I’ve had seemed more ho hum.

Charlie’s entry had a similar falling off when they decreased the % of reserve wine.

5

Love me some Henri Giraud! They are a bit harder to find now. My favorite is the MVRose I didn’t know about the perpetual until I saw it on my boss’s desk earlier this year, I keep eyeing it, waiting for him to open it haha

6

No. The reason why it is called perpetual reserve is because it is not a solera.

7

Per the notes:
Henri Giraud Perpetual Reserve 90-20 is indeed a solera-based wine. In fact, it’s explicitly described as a blend of two solera systems (perpetual reserves)

Am I missing something?

8

Huh, I was not there! I didn’t even get the darn invite! Good thing I don’t like rare champagne, expensive burgs and mature Bordeaux, or Michel Rolland! Or double bone in pork chop jumbo meat things with heavy cream sauce. And meat appetizers. Glad you enjoyed my party, though. You better go see Dr Castro now!

:crazy_face:

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9

That’s why I bought u Pinot Stems…so you’ll start drinking more burg!!

I wish u would join us…but we know u won’t step outside the bubble!

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10

It’s edgy outside that bubble!

11

Love Giruad – a very unique style. Definitely polarizing.

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12

I can see that…but I think those with that perspective will find this PR bottling much less so

13

The fact that perpetual reserve is not a solera system.

If it is a blend of two perpetual reserves, it is still made with wine from perpetual reserve wines, not from solera.

I’m not sure if Selosse is still the only Champagne producer having an actual solera system (of whopping two criaderas) or if there was some other producer as well. All the other “solera” Champagnes actually employ a perpetual reserve, not a solera.

To have this wine as a true solera, they would need the wine to be made with wine from one or several barrels of the second perpetual reserve, then fill the second perpetual reserve from several different barrels of the first perpetual reserve. This fractional blending is what defines solera.

For example Laherte’s Les 7 is blended from seven barrels of perpetual reserve, but since there are no multiple criaderas it doesn’t count as a solera.

2 Likes
14

Big fan of giraud. Still have some mags of the 02 argonne around somewhere…!

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15

Nice …a little above what I like to spend, please post notes when u pop sir

16

Last had one for our annual “bring your best” champagne dinner in Dec 22:

Served blind from mag. Dark, rich, vinous, bruised apple, oyster shell, high dosage and acidity. Hints of honey/caramel. Rich, hedonistic. Everything you’d want in this wine and format.

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17

Nice sir…which were the top Champagnes of the evening?

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Marc, I had forgotten now how much I loved that champagne when you brought it to kabuki that night we had dinner with @Kenny_H!

19

That plus two unexpected ones:

06 vilmart rubis
95 gosset celebris celebrissimes

20

Had my other mag of 02 argonne last night at a fantastic dinner in Hong Kong. If the first was superb, this was in a different class all together. Just the right amount of Selosse-lite oxidised bruised apples but with incredible drive and precision. 4 hours after the first glass was served, the wine was absolutely singing. Slippery oyster shell note with some caramel on the incredibly long finish. Top 3 champagne of my life.

4 Likes