A delicate but complex cognac with many exceedingly fine qualities. It has a nose of mangosteen and mown grass, whilst on the palate the grapefruit develops into marmalade and toast with thyme and brioche.The finish of dry grapefruit is long and appealing consistent with the best cognacs from this cru.
|Aroma||Pineapple syrup and roasted walnuts, a little pepper with oak and spices|
|Distillation||Small estate and well known family in the area. Distillation is on a small still with a relatively straight sided still head which minimizes rectification. This together with a fairly heavy lees enables maximum wine flavours. The producer does not have to rely on negociant sales so has been able to concentrate on his own style|
|Flavour||There are many quite powerful flavours with a pineapple, walnut, spice, banana and medlar fruits complexity on the palate. Its intense flavour is unusually enhanced by its slightly higher than normal strength. Good balance and very long on the palate. This is at an ideal strength for the cognac.|
|Grape Variety||Mainly Ugni Blanc but some Folle Blanche is also known to be available and used in this cognac|
|Reduction and Strength||Ageing in Grande Champagne is usually the slowest of all the crus allowing the spirit to be in contact with the wood for the greatest period. Some water is added but no additives are used, the water is added very slowly and aged before bottling|
|Viticulture||The soil here is flatter than that around Segonzac and the Coniacian chalk is similar to that on which the town of Cognac is built. The weather here is at its most even with only nominal extremes of hot and cold and low rain fall. Vines are Ugni Blanc and Folle Blanche|