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Cles des Ducs XO Armagnac, 70 cl

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Marquis de Montesquiou Reserve Armagnac is made from a selection of the finest wine spirits from the Bas Armagnac grapes and aged for five years. The Baron de Lustrac is incredibly smooth and satiny. Extremely flavorful and complex it represents an exceptional value for an ultra-aged Armagnac. The base wine of Armagnac is typically distilled on the fine lees. This is a common practice in Cognac; it’s used by major producers like Remy, Hine, Camus and Frapin. Haut-Armagnac is the largest of the three Armagnac producing districts, although it only contains about 3% of the producing vineyards. This is an area of chalky-clay hills and is characterized by soils high in limestone. Vineyards tend to be scattered among the limestone outcroppings that dot the region. Cognac has now become an absolute trend in the United States. After “Pass the Courvoisier” Busta Rhimes’ hit, in 2012 the performer Jay-Z entered into a partnership with Bacardi to create his own brand of Cognac: D’Ussé.

Domaine Tariquet: A taste of Armagnac history Domaine Tariquet: A taste of Armagnac history

The existence of the port of La Rochelle and the 1860 Trade Agreement between France and England under the authority of Napoleon III enabled Cognac to grow exponentially abroad, which continues to this day. 98% of the production is exported. Cognac is mainly sold by __four major, world-known Cognac trading houses: Hennessy, Courvoisier, Remy-Martin and Martell. This is a very aromatic Armagnac with notes of dried figs, plums, raisins, dried orange zest and prune, along with toasted nuts, caramel, cinnamon and chocolate. There is a bit of a vegetative note, think cooked green bean or cooked cabbage. This is not unusual in Armagnac and is usually associated with Colombard grapes. The greater the proportion of Colombard, the more pronounced the vegetative notes usually are. The most popular grape varieties are ugni blanc, baco, folle blanche, and colombard though there are other ones allowed in production. Armagnacs are usually blends but you do see varietal expressions. Once harvested, the grapes are fermented either with wild or cultured yeast to produce a light acidic wine of about 8% ABV. This must be distilled within a few months as it cannot be preserved with sulphur which would be concentrated during distillation.Armin said: “Amplitude is a surprising, unusual dry white wine, with beautiful tension and ample on the palate. It’s produced from Gros Manseng, an indigenous variety. Entracte is a blend of Chenin and Chardonnay for which the second fermentation takes place in a closed vat. We wanted to produce a sparkling white wine which would offer light, refreshing and very delicate bubbles. The alcohol level also had to be low; the 2018 vintage is only 10.5%, like Domaine Tariquet Classic”. Salted caramel, sugared almonds and dark chocolate on the opening with dried prunes and dates mid-palate. The finish is rich, warm and well spiced. Best Served

Armagnac | Master of Malt Armagnac | Master of Malt

Bois Ordinaires. In this extensive area only 1.5% of vines are devoted to Cognac. They are found close to the Atlantic Ocean as well as Deux-Sevres and Dordogne. Armagnac 2-49_Domaine Saint-Martin 3 travelling alambic that belongs to Marc St Martin, the mobile ... [+] distiller who works with many Armagnac producers. It's name is 'Marie-Jeanne'! Photo, courtesy Marc St Martin Unlike Armagnac, Cognac historically developed focusing on export to the Netherlands and to England. Cognac was created by wine producers who wished to export their low-alcohol white wine to England and Holland but decided to distill it so it would better withstand the journey. Baron de Lustracis a small spirit producer with estates in the Tenereze and Bas-Armagnac regions. The Distillery only produces a single varietal offering of its unique Armagnac or on a bottled-on-demand arrangement. Château de Gaube, Bas Armagnac Darroze, 1966, 43.5% ABV, 750 ml was bottled in February 2021 as a 55 YO expression. At such an advanced age, the rancio notes, of prune, leather and furniture wax are very pronounced. There are additional notes of milk chocolate, marmalade and dried apricot, along with some dried mushrooms and a hint of wet stone minerality. There is a hint of sweetness that gives way to a long dry, but very smooth finish.Fins Bois is located on the periphery of the three aforementioned areas. It is here that the majority of the wines are produced (42%). The French gourmet dish ortolan has traditionally been prepared by force-feeding an ortolan bunting before drowning it in Armagnac and roasting it. The dish is now legally prohibited due to laws protecting the bird. [4] [5] Geography [ edit ] Vineyards in the Armagnac region near Landes and Gers Ten different varieties of Armagnac grapes are authorised for use in the production of Armagnac. Of these, four are most common: Armagnac is sold under several classifications, mostly referring to the age of the constituent brandies. Armagnac is allowed to be sold under vintages. When Armagnacs of different ages have been blended, the age on the bottle refers to the youngest component. A three-star, or VS, Armagnac is a mix of several Armagnacs that have seen at least one year of ageing in wood. For VSOP the ageing is at least four years, and for XO and Hors d'âge ten years. Older and better Armagnacs are often sold as vintages, with the bottles containing Armagnac from a single year, the year being noted on the bottle, aged for a minimum of 10 years. Vintages flavour and appearance change depending on factors including the grape, ageing time, barrel used for ageing, grape variety, weather that year, storage location and more. [7] Distilled in 2003 and bottled in 2016 as a 13 YO, the Armagnac offers up powerful floral and fruity notes, along with honey, almond, hazelnut and anise/licorice. There are additional spice notes of cinnamon, cardamom, pepper and some fresh mint.

Armagnac Janneau X.O. : a wonderful blend of many medals

The wines are distilled in a traditional armagnac alambic fired with wood from recycled vine stakes. The 100-year-old cellars quietly safeguard the barrels during maturation. Each grape variety and each vintage are distilled and aged separately for the first years. After several years of ageing in fine grain oak barrels from the most renowned French forests, these eaux-de-vie become Bas-Armagnacs of great finesse and rare elegance.The Armagnac region produces 3 million bottles a year of brandy, compared to the 220 million produced in Cognac. However, the French drink only 4 million bottles of Cognac compared to 1.5 million of Armagnac. [3] Grapes [ edit ] Its most famous descendent is Pierre de Montesquiou d'Artagnan, a musketeer who served Louis XIV for more than 40 years and was eventually made a Marshall of France. French novelist Alexander Dumas used him as the basis of the like-named character in The Three Musketeers. Castarède, Bas Armagnac, XO, 10 YO, 40% ABV, 750 ml is a bold, creamy and powerful Armagnac with distinctive notes of dried and candied fruits, along with spice aromas of cinnamon, pepper and nutmeg around a core of caramel and toasted oak. There are floral notes of potpourri plus hints of sandalwood incense, along with mocha notes of cocoa and coffee. Though only 10 YO, it also offers up hints of classic rancio aromas of leather and furniture wax. A classic Armagnac expression that offers the best the spirit can offer. See also Château Arton, an Armagnac producer in Haut-Armagnac. There aren’t very many producers in Haut-Armagnac. Arton bottles vintage expressions as well as a 6 YO blend. This has a classic Armagnac nose, with notes of dried and candied fruit, orange zest, along with floral aromas, some licorice, some green vegetative notes and a pronounced pepperiness.

Best armagnacs to replace your favourite cognac | The Independent

Armagnac is truly an exceptional brandy that offers up a complex and layered fruit forward profile. It’s aged expression, especially its ultra-aged expression, represent exceptional values, particularly when compared to similarly aged expressions from its Cognac cousins.Continuing this pioneering tradition, Yves Grassa was the first to produce sweet wines in the region from the seductive Gros Manseng and Petit Manseng grapes, indigenous varieties from the South West of France. The Cognac and Armagnac terroirs, both in the Nouvelle-Aquitaine region, are located some 300 km from each other; which means differences in the soil. Each of these areas is controlled by separate AOC regulations. The newest appellation Blanche d'Armagnac ('white Armagnac') was established to allow the production and export of clear, unaged brandies. [6] Production [ edit ] Column still, domaine d'Ognoas, Arthez-d'Armagnac, Landes, 1936 Column still, domaine d'Ognoas, Arthez-d'Armagnac, Landes, 1804 The nose is a pleasant bouquet of pressed dried fruits, delightful vanilla, and spicy cinnamon. On The Palate

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