Henri Giraud MV17 Fût de Chêne Grand Cru Brut Champagne

The Fût de Chêne MV17 Grand Cru from Henri Giraud is a Champagne of remarkable depth and character—combining the intensity of oak-barrel vinification with the finesse of Grand Cru terroir. With powerful flavour, refined texture and compelling structure, it’s a champagne to savour slowly, ideally suited for special occasions or thoughtful cellar ageing.

Origins & Craftsmanship

Hailing from the Grand Cru village of Aÿ in Champagne, France, this multi-vintage ("MV17") cuvée blends approximately 80 % Pinot Noir with 20 % Chardonnay. The house uniquely ages part of the wine in new oak barrels from the Argonne forest—a hallmark of the Fût de Chêne style—bringing richness and wood-driven nuance to the Champagne. The base wine (2017 vintage) is supported by reserves drawn from the perpetual solera system. The result is a Grand Cru Champagne layered in complexity and driven by both terroir and oak.

Critics Reviews

• "A vivid Champagne, with lime blossom, graphite and ground cardamom notes serving as a fragrant thread that winds through flavors of baked white peach and pineapple fruit, coffee liqueur, candied mandarin orange peel and fleur de sel. The mousse is fine and creamy, a luxurious layer wrapping the racy spine of acidity. Drink now through 2027. " Wine Spectator 94 Points

• James Suckling rated the MV17 at 95 points, praising it as “precise and tight with very fine bubbles… rich in hazelnuts, salted lemons, crushed chalk and hints of wild herbs and flowers; textured and sleek.” He highlighted its combination of power and finesse.

• Falstaff Magazine awarded the Champagne 94 points, noting its “intense golden colour and clear expression of oak vinification—vanilla, melted butter, spice—counterbalanced by an energetic, salty-fresh minerality that keeps the wine lifted and elegant.”

• In another tasting, this cuvée earned praise for its “intense gold colour and oak-driven bouquet—vanilla, melted butter—balanced by a saline-fresh vein of minerality that keeps the palate lively,” calling it “very appetising and elegantly structured.”
  These professional observations highlight how the oak-cask element gives added richness without sacrificing Champagne’s essential freshness and vibrancy.

Tasting Profile

Nose: Deep gold in colour, with aromas of baked dark fruit (plum, currant), honeyed brioche, melted butter, vanilla and subtle clove spice.
Palate: Full and layered—dark-berry core transitions into toasted oak, caramelised brioche, underlying saline minerality and a hint of dried citrus peel.
Finish: Long, silky and poised—oak tannin emerges gently, with lingering notes of candied peel, spice and chalky terroir-minerality.

Quick Overview