Ratafia Champenois Solera

I’ve enjoyed Henri Giraud’s champagnes for a while, and was able to visit last Nov. This ratafia champenois was quite fun and worthy of a few bottles being brought home. From a solera of 1990-2016 vintages.

Followed over a few months (love that the wine comes with its own dedicated stopper to help preserve).

First whiff reminds me of some Cognacs I’ve had with a combo of sweet concentrated fruit (raisins) and heat, before showing a honeyed profile. There’s no nutty Sauternes like profile, but the palate is texturally similar without being cloying. Orange marmalade and golden raspberries dominate the flavors. Little bright herbal-flair, but this still shows some Cognac type flavors without the ABV punch. The oxidation is balanced and not detracting. Really enjoyable.

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.

My first time drinking solera from Champagne - beautiful and balanced but I prefer the edginess of the great Portuguese solera or the similar whites from Jura

30yr Solera, beautiful cumquat intensity. Really fun stuff.

Insanely complex #wine (?) have never seen this before, pAckaged in a Voss bottle

This is very good with cheese!
The solera way of making it gives it a nice nutty and umami touch like a madeira or port wine.

17/20 (92/100) Приятный, многослойный аромат безо всяких тонов спиртуозности или сивушных масел: курага, изюм, грецкий орех, яблочное варенье, ваниль, морёный дуб. Сладкое, но свежее с хорошим уровнем кислотности. Отличный баланс!

Interesting bottle this

1986

How sweet are remnants...