Cognac

Harvesting

White grape harvesting takes place in September. Harvest is processed as quickly as possible so as to avoid maceration. Right after pressing comes the fermentation process which is monitored very carefully since no preservatives are added. The wine is then aged on its lees before being distilled throughout most of the winter.

In 2003 Folle-Blanche was reintroduced on the Domaine. A traditional varietal for cognac production, it had been replaced by more productive, more rot-resistant and easier to vinify varieties. Folle-Blanche gives smooth, delicate and aromatic eaux-de-vie

Distillation: an old flame...

Distillation is done through a 20 hL copper still pot. Cognac needs to be double distilled, each part of the process is known as chauffe. The première chauffe results in a distillate called brouillis with 30% ABV. The brouillis is then distilled a second time, this is la bonne chauffe with 71% ABV. We have a tradition of distilling white wines on the lees resulting in elegant and round eaux-de-vie.

Ageing: it's a kind of magic...

Cognac is aged in oak barrels. This is a slow and complex process; an exchange between wood, oxygen and alcohol. Evaporation takes on the fairly poetic name of angel's share. Time does its magic and cognac gets its amber colour and unique aromas. A number of choices determine the spirit's final character.

Cognac VS Petite Champagne

  • Annual production: 10 000 bottles 70 cl
  • Vinification without preservatives, ageing on the lees
  • Ageing: 5 years in oak barrels          

Tasting notes: pale gold, freshness on the nose with notes of summer fruit, sharp finish 

Damien's word: "A neat distillation and oak casks wisely chosen are the secrets to this young and well-balanced cognac."

Cognac VSOP Petite Champagne

  • Annual production: 8 000 bottles 70 cl
  • Vinification without preservatives, ageing on the lees
  • Ageing: 10 years in oak barrels          

Tasting notes: gold in colour, well-balanced and floral nose with notes of vanilla, strong palate with warming winter spices 

Damien's word: "Thanks to a 10 year ageing, sharpness and rancio mingle wonderfully."

Cognac Vieille Réserve Petite Champagne

  • Annual production: 6 000 bottles 70 cl
  • Vinification without preservatives, ageing on the lees
  • Ageing: 20 years in oak barrels          

Tasting notes: deep gold, notes of honey, leather and musc, soft palate, long and lingering finish 

Damien's word: "Angel's share stands for 40% of the initial volume. Wonderful smoothness."

Cognac XO Petite Champagne

  • Annual production: 6 000 bottles 70 cl
  • Vinification without preservatives, ageing on the lees
  • Ageing: 45 years in oak barrels          

Tasting notes: amber in colour, strong rancio notes, complex combination of fruit, flowers and spices with notes of liquorice, intense finish and long pleasing aftertaste 

Damien's word: "