Peruse the history books and you will find that when grapes are taken only from Ay to produce a wine, it makes for notable success. The champagne Henri Giraud Hommage a Francois Hemart is a prime example.
Made only from Grand Cru, its production is limited to a few thousand bottles and magnums per year. Pleasure and sweetness are two words which immediately spring to mind. 70% Pinot Noir and 30% Chardonnay allow for this, which is formed by a special process – one that sees the Champagne stored in oak barrels for a period of 6 months, in Arginne.
Here we have a wine that perfectly combines the essence of the mature Ay hills with the respiration of small oak barrels. Cuvee Hommage a Francois Hémart is an enigma in appearance. With is amber hue and generous foam, it quickly leads you into notes of honeysuckle and yellow fruit, sparked off by almond mint green.
It makes for a welcoming palate to say the least. Round and elegant, aromas of dried apricot with a hint of fat are brought to a flourishing finish along with orange zest and delightful chocolate.