Henri Giraud is a prestigious and the oldest Champagne house that is still owned by its founding family - the Giraud-Hémart family - who has farmed vines at Aÿ since 1625, and well known for producing rich, extensive and powerful wine. However, it is only since current head Claude Giraud took over that the wines have been released under the family name.
 
The real treasure of Henri Giraud is their perpetual reserve, which dates back to 1990. This solera-type reserve is normally used to add richness and complexity to younger wines, in turn adding intensity and depth to Henri Giraud's other cuvées.
 
The first release labelled PR (Perpetual Reserve) 18-90 started from last year and they are sold out quickly after release. This year, it comes to PR19-90 which is also very limited and contains 50% of reserve wines in a solera system which dated back to 1990. With only 8,000 bottles to be released to the market, demand will be fierce, and is sure to outstrip supply, so if you are keen to get your hands on this wine for your cellar please let me know.


  
Henri Giraud PR19-90 MV
HK$1,380 per bottle 

HK$1,325 per bottle if you purchase 6 bottles or above 
HK$1,300 per bottle if you purchase 12 bottles or above 
120 bottles available
 
98pts Lisa Perotti-Brown
The 100% solera-based PR 90-19 is an 80% Pinot Noir and 20% Chardonnay blend. As with all the Giraud wines, it was barrel fermented in Argonne oak and has a minimum of 3 years on lees before disgorgement. This light rose-gold tinted wine is a vinous style of champagne that, except for two persistent columns of pin-head-sized bubbles, would easily fool the eye as a still wine. From an inch above the glass, the nose catches alluring notes of bruised apple, chestnut honey, orange blossom, and dried persimmon that slowly amplify in intensity to reveal a faint toastiness and whiff of salinity. The mouthfeel is luxuriously lithe and lively, built around a depth of concentrated fruit richness that is precisely fused with vibrant and supple acidity. The acid interplay is a stunner—like fluid energy tightly woven into condensed freshness. Not a single bubble pokes out of place. The 5g/l dosage puts this champagne in the extra brut territory, but all the fruit ripeness adds a lovely buoyancy to a long, clean finish. 8000 bottles were produced for sale. The Lot tasted here was disgorged on 13 January 2023. All disgorgement dates are etched on the bottle for full traceability.
 
97 pts James Suckling
The center palate to this is impressive with light salted caramel, toffee, dried apple and peach skin. It opens to reveal aromas and flavors of sea salt, oyster shell and chalk. Medium to full body. Some creme brulee. Creamy texture. Extremely long and complex at the end. 80% pinot noir and 20% chardonnay. Blend of two solera systems of perpetual reserve, started in 1990.
 
Subject to final confirmation. ETA around 8 weeks. Special discounts available until the end of 31st Oct 2023 (Tue).