[2002] アンリ・ジロー アルゴンヌ 750ml 【自社輸入・航空便】 1ケース【6本】Henri Giraud Argonne【まとめ買い】フランス / シャンパーニュ / 発泡・シャンパン

Henri Giraud Argonne Millésime / アンリ・ジロー アルゴンヌ・ミレジメはフランス北東部のシャンパーニュ地方で生産される発泡性のワイン、シャンパンです。生産者はHenri Giraud/アンリ・ジロー(NM:ネゴシアン・マニピュラン)です。

2002 Henri Giraud Brut Argonne96pt.DrinkデータなしThe first word that comes to mind in tasting Giraud’s 2002 Brut Argonne ? which, as its name suggests, was initially raised in new Argonne oak barrels ? is “sumptuous.” I cannot recall having previously tasted such an envelopingly and almost thickly rich Champagne. The selection of Ay Pinot Noir chosen here is more than capable of subsuming any overt influence that new oak might otherwise have bestowed on it. Lightly baked apple, quince, and marzipan inform the nose and silken, expansive, plush palate, accompanied by subtly resinous and smoky black tea. The combination of breadth, textural allure, and fine yet intensely active mousse is spine-tinglingly impressive, striking its balance between vinosity and effervescence at a remarkable high energy level. Hints of salt and iodine add interest, local color, and saliva-inducement to a powerful finishing wave of fruit and nut essences. I suspect one will be rewarded for following this 8-10 years down the pike; though I confess to lack of directly relevant experience. Claude Giraud ? with whom I have corresponded but have yet to meet ? farms 22 acres in Ay, supplemented by purchased fruit. He has become a vocal champion of wood from the local forests of the Argonne, although oak of diverse origins fills out his extensive barrel regimen. Rich, at times positively sumptuous; forceful, sometimes downright powerful; Giraud’s Champagnes make a bold statement that won’t resonate with every lover of this appellation’s wines. And given their prices, even if they weren’t scarce, only a small percentage of wine lovers would be able to access them. To me, they are not just impressive ? at times exceptionally so ? in their own right, but illustrate the glorious stylistic malleability of Champagne’s grapes and terroirs. I’ll look forwarding to visiting Giraud next year and reporting in much more detail on his stylistic vision and projects as well as his individual cuvees. (I did not taste any recent releases from Giraud’s “Esprit de Giraud” series of tank-raised cuvees.) eRobertParker.com #1113 （2013-11-30）

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