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Frapin has launched a 25 year old vintage cognac, laid down in 1988 and bottled at 41.5% abv. With style characteristic of a Grande Champagne cognac, just 1000 bottles have been produced retailing at £160 a bottle. Compare this with our own award winning Grande Champagne cognacs – Hermitage Chez Richon 1988 which retails for just under £100 and Hermitage Segonzac 25 year old priced at just over £100.
The first release from their recently acquired Domaines vineyards in Bonneuil, Hine 2005 is a single estate, Grande Champagne cognac retailing at £73.95. Quite a price for such a young cognac – compare it with our award winning Hermitage 2000 (£38.62) and Hermitage 10 year old (£48.67) – both more mature Grande Champagne cognacs, also from single estates.
Many of the established growers and merchants recognised the need to establish a body to control and manage the quality and sale of cognac. Much of the preliminary work had been done before the Second World War and a great deal of de facto independence from the government had already been gained – the Charente region had been divided into crus in 1909, as a natural consequence of the system of Appellation d’Origine Contrôlée, and the geographical areas had been delimited by government in 1936. During the War a wine and eaux de vie bureau was created to try and protect the cognac stocks. After the War this organisation was made official and The Bureau National Interprofessionel du Cognac or BNIC was established. The existing Station Viticole’s cognac research laboratories were also placed under its wing and so the BNIC’s role of managing every aspect of cognac production and sales began.
Our Hermitage 1947 is a classic vintage cognac from the post war era, produced at the outset of the BNIC’s establishment.
Cognac expert Ed Bates, speaking at a tasting in London recently, highlighted the stylistic and commercial stranglehold that the big four houses have on the industry (they have 80% of the cognac market). In order to compete, most of the other houses “try to copy Hennessy XO because the world, or Asia, thinks that cognac tastes like Hennessy XO”. They do have another option though, he says, which in the longer term could be more beneficial. Making the individuality of their terroir (which includes factors such as the skill of the distiller, still, casks, cellar etc.) their unique selling point (USP) would set them apart from the competition. As the Chinese market, which thrives on the blended generic labels, slows down the more opportunity unique products will have to gain wider recognition. Ed Bates is convinced that concentrating on quality and what sets your cognac apart is the way ahead as this ensures that the maître de chai is in charge of style not the marketing director. Here at Hermitage Cognacs we couldn’t agree more, we have always been clear about our USP – exceptional cognac from single estates, each with a ‘number on the bottle’ to confirm its provenance.
