Claude Giraud: "If we continue like this, Prosecco bars will flourish in Champagne"

AY Mousseux

After the 2013 Bordeaux En Primeurs week, a new important event is coming soon in France: the 2013 vins clairs’ tastings in Champagne. From Monday April 14th, numerous tastings will be held. Private – by invitation only – or open to a large professional audience, these tastings are an opportunity to discuss the 2013 wines and to judge them. Before this event, here is an interview of Claude Giraud who is today at the head of the family held House Champagne Henri Giraud in Aÿ.

Champagne Henri Giraud’s Atelier # 3 will take place next Monday. What will you present?

Claude Giraud: “As we did last year, 150 invited people will come from all over the world to better understand the influence of the different terroirs of the Argonne forest on our 2013 wines. This is a
very important moment for us. Last year, The New York Times, Wine Spectator, Decanter and many other experts came to better understand our unique approach. Of course, the fact that Robert Parker has recently written that our champagne delivers “the taste Krug should have today” has undeniably given a new dimension to our House and to these ateliers in our cellars in Aÿ. The temptation to take advantage of this incredible momentum to increase volumes could be strong. But this is not the case and we have decided not to do it because we want to stay in our agricultural and artisanal approach
.”

Why not grow when the demand is so high?

CG: “Because I believe that the industrial approach that started during the 1960s – a reproducible approach – is not good, neither for us nor for Champagne in general. Champagne is now flooded by a large offer of sparkling wines and I want to say it clearly today: If Champagne continues like that, Prosecco bars will flourish in Reims and Epernay. This is the reason why I agree with the Champagne 2030 initiative that recommends a return to excellence in which we have always believed. But we must go further, faster, and stronger. We must come back to the fundamentals that made the great wines of Champagne. If Champagne thinks that the future is in the mass market, that is a huge mistake. There is no place for a Champagne that would be a luxury sparkling wine. Champagne Henri Giraud took the agricultural approach since 1990 and the history has proven that we were right. Our approach for 25 years has greatly contributed to our success today and it has also contributed to change the history of Champagne.”

Why do you launch Argonne 2004 during that event?

CG: “With more than 20 countries represented at the Atelier #3, this is the best moment we could dream of for Argonne cuvée. We chose the name of the historic forest in Champagne for our greatest wine because I understood that it was the sticking point between the “agricultural” and the “industrial” approaches. During the 1960s, we moved from a few hectoliters of wine aged in oak to thousands of hectoliters made in stainless steel vats. The Argonne Forest is the heritage of the great wines of Champagne and it is behind this flagship that Champagne will progress. The allocations of Argonne 2004 are almost completed, so I simply chose to launch it now to share a unique moment with those who have always been fans of Champagne Henri Giraud and those who have recently discovered our House. We have imagined many food and Argonne 2004 pairings for this Atelier #3. And of course, when it comes to pairings, we have not forgotten to select some of the best cigars for our guests! ”

(Reach the writer info@vitabella.fr)