Distiller Notes
A carefully chosen blend of younger brandies, with an average age of 7 years: 20% from barrel distilled in 1998, 40% from barrel distilled in 2000 and 30% from barrel distilled in 2003. Elegant oxidation and long fermentation heighten the maturity and baking spices of the brandy’s oak, like biting into an apple then waiting 20 minutes before returning for a second nibble. The apples are a mixture of the four categories: sweet, bittersweet, acidic and bitter composed of numerous include Domaine, Bedan, Fagotier, St. Philbert, Frequin Rouge, and the acidic Rimbault, Petit Jaune and Blanc Sur. Soft, sweet with great acidity and sings with notes of green apple, vanilla and baking spice. Showing forthcoming apple flavors, along with a touch of vanilla, smoke, spice and subtle hint of beeswax.
Proof: 84
Professional Ratings
-
Vinous
An average of seven years old, Manoir de Montreuil Réserve includes some brandies up to 20 years old in the blend. Light golden in color, the nose is full of baking spices, which carries through the palate, along with honey, vanilla, and apple strudel. The overall flavor is subtle, with a note of chalky minerality on the finish. Like the Sélection, this is very drinkable, but the younger expression has a bit more liveliness and verve. Still a good value.
Calvados is a department (county) in Normandy in northern France that is famous for its Brandies—also called Calvados—which are created by distilling cider made from locally fermented pears and apples. The Calvados orchards and brewers date back as far as the 8th century; distilling came about in the 16th century. Categorized by both age and geography, Calvados production methods differ among the three sub-appellations: AOC Calvados, AOC Domfontais and AOC Calvados Pays d’Auge (highest quality). Generally, the longer a Calvados ages in barrel, the more it resembles Cognac and other fine Brandies in clarity and depth of flavor, approachability and complexity.