A juicy and flavorful Champagne with phenolics and a brightness and energy. Full with lots of flavors like sliced pineapple, dried peach and stone, yet it is fresh and vibrant. New label and bottle. Henri Giraud DNA in this. About 80% pinot noir and 20% chardonnay. Drink now.

Based on the 2017 vintage (complemented with some 50% from the house's perpetual reserve) and disgorged in January 2020, the latest rendition of the NV Brut Esprit Nature is showing very well, mingling aromas of yellow orchard fruit and peach with nuances of toasted bread, candied peel, white flowers, clear honey and fresh almonds. Medium to full-bodied, fleshy and enveloping, it's elegantly vinous, with lively acids and a long, delicately oak-inflected finish. Fermented in barrels, some 20% of the blend derives from domaine holdings. - William Kelley

Esprit Nature is the perfect entry-level Champagne for lovers of vinous and dense Champagne. With notes of orchard fruits, spices and almonds, it offers its full scope in the mouth with a delicious texture. 80% Pinot Noir and 20% Chardonnay, based on 2016 and with 50% reserve wines.

The Henri Giraud Esprit Brut Nature NV has undergone a makeover. Now fermented in “chatrice” barrels which lend sharp freshness to the base wines, this 80% Pinot Noir and 20% Chardonnay blend, with 30% reserve wines for additional texture, is more structured than it’s easygoing, generous predecessor. The nose opens with plenty of ripe red fruit, chalk and honey notes followed by a medium-bodied, austere palate accented with ripe bramble fruits and a vibrant acid line that leads to a long, honeyed finish. - Sarah Mayo

The NV Esprit Nature is a fine introduction to this range. Crushed flowers, dried pear, spice and chamomile are some of the notes that grace this refined, beautifully lifted Champagne. This is an especially understated style for Giraud, and it works very well. Time in the glass opens the aromatics nicely. The blend is 70% Pinot Noir and 30% Chardonnay based on 2020 with 50% reserve wines. Disgorged: October 15, 2022. -- Antonio Galloni