Yuki O.

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Biogrāfija:

Japanese Sake drinker

The standard flagship lineup of Paul Giraud

Izcils 90 /100

The lineups below Héritage have Japan-exclusive versions, but this one does not have a limited edition for Japan.
The Très Rare Japan-exclusive bottle is aged for 45 years, so the aging period is not significantly different from this 50-year-aged one.
What I call global editions are bottles that are not exclusive to Japan, and this bottle seems to align more as an upgraded version of the global Très Rare than as an upgraded version of the Japan-exclusive Très Rare.

For 50 years of aging, the color is relatively light, which is characteristic of Paul Giraud's style. It gives the impression of a standard Cognac amber hue.
The nose is notably robust for Paul Giraud, with a strong estery ethanol presence, rancio, vanilla oak, caramel, and a subtle hint of plum. Deep within, you can detect the signature pure scent of Ugni Blanc from Paul Giraud, aged to perfection, revealing the essence of the fruit and its skin.
Still, it should be emphasized that it is "powerful by Paul Giraud's standards." For a Grande Champagne with this amount of aging, some might perceive it as a bit too straightforward and lacking the depth of complexity.
Overall, it gives the impression of coming at you with a simple, straightforward punch of raw ingredients.
There's a faint impression of tea, a touch of standard citrus flavors, and a mild peppery kick from whole peppercorns. Tropical fruit is present but not overly pronounced, staying well within the typical range of a matured Grande Champagne.
It is powerful by Paul Giraud's standards, but the style still comes down to two key points: "simple and straightforward" and the "aroma of Ugni Blanc grapes."
There's no doubt that this will divide opinions, so purchasing a bottle in this price range might be safer for those who proudly consider themselves "Paul Giraud enthusiasts."

First, the taste strikes with a direct sweetness, and from there, fruitiness, aged character, and rancio follow, layering on top of that sweetness.
In contrast to typical Grande Champagne Cognacs, the flavor development doesn't overpower the straightforward sweetness of the grape base, which might leave those who aren't Paul Giraud enthusiasts feeling like it's "too simple."
For Paul Giraud enthusiasts, this will be a moment of excitement, thinking, "Maintaining this character despite the aging period—truly impressive!"
For those who aren't fans of Paul Giraud's style, this might come across as "lacking" for its age, with a simplicity and a lack of complexity in its development.
Nevertheless, a Cognac where the straightforward essence of the grape, the oak-aged Grande Champagne nuances, and the rancio are so perfectly integrated is something you don't find often. This is the essence of Paul Giraud.
Beyond the grape character, the taste offers hints of salted caramel, oak-steeped peach and apricot compote, a slight touch of toasted baguette crust, nutty oils, and a faint cinnamon-like flavor. These are all elements commonly found in a mature Grande Champagne, yet they flow in a very straightforward and non-assertive manner (though not weak). That's the impression it leaves.
Overall, this is a style that caters to those seeking Paul Giraud, with the character of a Cognac aged for 50 years.
To be honest, I haven't tried the global edition bottles enough to advise on which one to buy before tackling this Héritage. However, for those looking for a Cognac that marries the straightforwardness of the grape with the long aging of Grande Champagne, and offers a clean finish, this is certainly the one.

P.S.
The reason I decided to review the Héritage is because I got my hands on JUS de RAISIN GAZEIFIE2024 (Paul Giraud's Ugni Blanc juice) and thought I'd like to create something like Pineau des Charentes. Since I hadn't reviewed the Héritage yet, I thought it would be interesting to use it for this purpose, so here I am, reviewing it.
While I'm at it, I'll review something resembling Pineau des Charentes.
(Since I don't think it meets the aging requirements, it's not technically Pineau des Charentes.)
The flavor is the same as when it was just juice, with the base still being the juice. However, halfway through the development, something like a flavor sphere rises in the mouth, from which a juicy, rich taste seems to be projected.
When it was just juice, the development in the latter half felt a bit uniform and lacked interest, but now with the added richness, it's much better. The acidity has been adjusted, becoming milder and balanced, and it really feels like a perfect pairing.
(However, to be honest, I can't quite grasp the taste of Paul Giraud Héritage. Ultimately, the best Cognac to use for Pineau des Charentes would probably be one aged for about 15 years.)

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