Dark, deep, brown, tawny. Viscious, smooth, full, round. Violet, nutmeg, dates. Strong oak flavors, rich and complex.
At the family "headquarters" Chateau de St. Aubin - which dates back to 1296 - over a century before the first eau-de-vie was ever distilled, it is their goal to make the best cognacs in the world and it is natural to find perfection and innovation through studying history and traditional methods rather than looking to the future and technology. To that end, their cognacs are produced exclusively from grapes grown in the best cognac-producing region - Grande Champagne. This region, which is the 1er (first) cru, takes its name from the distinctive Campanian chalk soil which produces the most suitable and distinguished type of white wine for distillation. The Grande Champagne cognacs are very precious and throughout the production, more care is taken with these cognacs than those fron the other crus. Only the best is good enough, from the growing of the grapes, to distillation, to selecting the barrels and the cellars. Their chais (cellars) hold Grande Champagne cognacs from 1842 to more recent vintages. These aged cognacs are blended with all possible care by their Master Blender and returned to the oak casks in which they have been ageing. Already at this stage the cognacs are of a superlative quality, older and more distinctive than other cognacs in their respective categories.
Widely regarded as the finest and most complex grape-based spirit in the world, Cognac follows rigorously strict production guidelines. It is made exclusively of wine—most commonly from Ugni Blanc—from the Charente and Charente-Maritime regions surrounding the town of Cognac in southwestern France. After a second distillation in antique copper pot stills (called charentais), the spirit is transferred to French oak barrels and aged a minimum of two years (VS). Cognac is classified by both age and region (Cru). The Grande Champagne Cru and Petite Champagne Cru, both having shallow limestone soils, are the most respected.