|Grape:||30% Chardonnay, 70% Pinot|
Tasting Notes by Christine Havens
The name Ratafia refers to an ancient method of preserving fruit that dates back to the 1300s, usually a liqueur or a fortified wine flavored with peach pits, or bitter almonds. In the case of the Giraud Solera Ratafia de Champagne, it's a golden-glinted blend of 30% Chardonnay and 70% Pinot from the Aÿ. The resulting wine exhibits layered aromas of hazelnuts, orange marmalade, steeped black cherries, coco powder and even a subtle, provocative top note of rancio. Silky smooth, with the weight of a Tawny.
About the Wine Maker
The Henri Giraud wine estate was founded in 1625 in the Grand Cru region of Aÿ, known for the purest chalk soil of the Champagne region. From the second half of the eighteenth century it was expanded into what many call the most beautiful domain of Aÿ. The approach is also nice: a completely natural approach and – in the cellar – long maturing times, so that there is almost no residual sugar in the bottle. Henri Giraud is the only independent champagne maker in the village.