50 cl bottle.
Ratafia de Champagne is made from grape juice blended with fine wine distillate. Ratafia is an ancient method of preserving fruit juice, similar to salting meat. Like solera, an ancient method of maturation and gradual blending of different vintages, usually used for fine Port wines.
Ratafia Henri Giraud is a combination of all these methods. The most fruity juices, selected from the best vintages, are patiently aged in small oak barrels and then blended together around a core of Pinot Noir from Aÿ.
The color of this Ratafia is very warm, reminiscent of very old Champagnes or sweet wines aged for over thirty years. Amber in color, with pretty copper highlights, almost red.
The first nose is powerful with candied cherry, warm spices (turmeric), and almond. Then the expression becomes more complex and refined: chocolate, candied orange peel, cherries in brandy, and quince jelly with a hint of cinnamon.
After aeration and a few degrees, dried fruits (apricot), poached pear and even grape must come to the fore.
Very supple and smooth, Henri Giraud ratafia has a silky, creamy texture. This fullness is confirmed throughout the tasting, then little by little the beautiful Champagne character of this Ratafia refreshes the whole. This late summer sweetness brings us delicious aromas of dried apricots, cocoa, and cherries.
The finish is long (8 to 10 seconds), pure, with a very nice touch of acidity that leaves the mouth perfectly clean.
An ideal wine with foie gras, sweet and savory confit meats (tagine, game with fruit), cheeses, and of course the entire range of desserts, right through to after-dinner treats.