Henri Giraud Champagne Blanc de Blancs Blanc de Craie Brut

Henri Giraud Blanc de Blancs Blanc de Craie is a pure-Chardonnay Champagne that shines a spotlight on the region’s most prized asset: its brilliant chalk soils. Crafted as a non-vintage cuvée, it marries the precision of Côte des Blancs-style elegance with the depth and character that define Henri Giraud. The result is a refined, terroir-driven Champagne that speaks clearly of chalk, freshness and finesse.

Tasting Notes
In the glass, Blanc de Craie shows a pale, luminous straw color with fine, persistent bubbles that form a delicate mousse. The nose is vibrant and pure, offering notes of lemon zest, white flowers, green apple and pear, layered with chalky minerality and hints of brioche, almond and subtle spice from its time on lees. On the palate, this Champagne is precise and tension-driven yet creamy in texture, balancing bright citrus and orchard fruits with a saline, almost sea-breeze character that underscores its chalk origins. Flavors of Meyer lemon, crisp apple and white peach are wrapped in a linear mineral backbone, leading to a long, dry and mouthwatering finish. Its structure and acidity give it several years of aging potential in a good cellar, during which it will develop more biscuit, hazelnut and honeyed complexity while retaining its core freshness.

Production
Blanc de Craie is sourced from Chardonnay grown on pure chalk soils in the heart of the Champagne region, where the cool climate and mineral-rich subsoils deliver both intensity and finesse. Grapes are harvested by hand at optimal ripeness to preserve acidity and aromatic delicacy, with rigorous selection in the vineyard and at the press. Vinification typically combines stainless-steel fermentation for precision and freshness with partial maturation in small oak barrels or larger wood to add texture and subtle complexity, followed by extended aging on the lees in bottle. This careful élevage highlights the unique “craie” (chalk) terroir while maintaining Henri Giraud’s signature balance of richness and tension.

Food & Serving
This Chardonnay-driven Champagne is a superb match for elegant, mineral-driven dishes: think oysters on the half shell, scallop crudo, ceviche, sushi and sashimi, or simply grilled white fish with a squeeze of lemon. It also pairs beautifully with fresh goat cheese, lightly dressed salads with citrus, and delicate poultry or vegetable dishes. Serve well-chilled at around 8–10°C (46–50°F) to showcase its freshness and fine bubbles. A brief 10–15 minutes in the glass is usually enough for it to open; decanting is not necessary, though pouring into larger-bowled white wine glasses rather than very narrow flutes will reveal more aromatic nuance.

Producer
Henri Giraud is a historic, family-run Champagne house based in Aÿ, with roots that trace back to the 17th century, making it one of the region’s oldest producers. Situated in a Grand Cru village famous for its exceptional terroir and long association with great Champagne, the estate has built a reputation for small-scale, artisanal production and meticulous attention to detail. Henri Giraud is particularly known for its use of Argonne oak and its focus on terroir-expressive cuvées that highlight specific soils, such as chalk and clay-limestone. Today, the house is regarded as a connoisseur’s address in Champagne, admired for its distinctive style that blends traditional craftsmanship, thoughtful innovation and a strong sense of place.

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