IWSC 2021 - Gold Award
"A tropical note behind the oaky, polished wood and roasted coffee aromas. Black tea on the palate is balanced with spice and creamy caramel. Dry, nuanced, refined and elegant." Judges' comments
This remarkable cognac has spent more than 80 years in its oak cask slowly developing its rich aromas and complex flavours. There are aromas of marmalade, thyme, banana and spices with a rich and lovely complexity of flavours including mandarin, toffee brittle, allspice, marmalade, gingerbread and roasted nut flavours. Beautifully balanced, the flavours surround the tongue with a rich velvet softness which enhances the intense ‘rancio’.
Did you know? In 1890, England witnessed the first official County Cricket match, where Yorkshire beat Gloucestershire by 8 wickets.
|Aroma||There are aromas of dark chocolate, roasted chestnuts, butterscotch, marmalade, thyme, banana, cigar box, nutmeg and dried fig.|
|Ageing||This cognac has been aged in a 420 litre, single, oak cask, in an old and quite dry cellar for more than 80 years.|
|Distillation||Distillation was on a small 3 hectolitre still, which was fired with wood and coal blocks; wood would have been used for the early distillations. Around this period in history the distiller would sleep in the distillery to ensure the ‘eau de vie’ did not burn.|
|Flavour||Cocoa, sweet spices, old Madeira wine, dried sultanas, mandarin, toffee brittle, gingerbread, roasted chestnuts and liquorice are amongst the many complex flavours that help to identify this cognac’s great age. It has a long finish of saffron, dried dates, mace, bitter orange marmalade, kumquats and pineapple syrup. Beautifully balanced, the flavours surround the tongue with a rich velvet softness which enhances the intense ‘rancio’|
|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.|
|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.|