The much sought after ‘rancio’ in this cognac is incredibly intense and rich. Created by long barrel ageing, in two different barrels, for a total of more than 110 years, the effect is stunning. The richness of this sublime cognac is defined by notes of demerara, madeira, roasted walnuts, liquorice, burnt toffee and a complexity of many rich and defined flavours which are enhanced by its superb balance. At 46% abv its balance surpasses that of any we have tasted from the Premier cru in recent years. This is a masterpiece which will never be repeated.
Did you know? In 1885 the Statue of Liberty arrived at Liberty Island, New York from France where it was made, having been funded by the French people.
|Aroma||Many of these old and rare cognacs from the 19th century have developed an intensely rich rancio aroma; this does not disappoint. The initial smell of molasses characterises an extremely well-aged rancio, when development of the madeira richness is enhanced even further. Spiced cherry and roasted walnut aromas complete the excitement.|
|Ageing||Cognac casks, around the turn of the 19th century, were not large since handling them was difficult. They probably did not exceed 250 litres. This cognac has aged for more than 110 years and remarkably it is still at 46%, a testament to the cellar master’s skill.|
|Distillation||Stills around this period were fired by wood and the distiller would sleep in the distillery to ensure the ‘eau de vie’ did not burn. It was not an exact science as to when to make the cut in the second distillation which makes the quality of this cognac even more remarkable.|
|Flavour||If the aroma is remarkable, the flavour is sensational. Many of the aromas are also found in the flavours. The molasses, cherry and roasted walnut are all there but also turmeric and black truffle, medlar, allspice, fig, cocoa and almond. For a cognac at 46% the balance is remarkable and surpasses that of any we have tasted from the Premier cru in recent years.|
|Grape Variety||Virtually every vine from this era was replanted with Ugni Blanc after the Phylloxera devastated most of the cognac vines in the late 19th century.|
|Reduction and Strength||This cognac is completely natural, there has been no reduction. It is presented at 46% abv.|
|Viticulture||Although there are several relatively flat areas in Grande Champagne most of the cru is covered with rolling hills probably not exceeding 150 metres. The soil comprises Cognacian and Santonian chalk, ideal for the vine roots which can penetrate as much as 30 metres into the underground streams which run through the fissures in the chalk.|