A key point of pride for the Egreteaus is that all distillation happens at the domaine. In fact, during our visit, the alambic was humming away. They operate two alambics (gas powered) with a capacity of 25 hectoliters each, starting their distillations in December. Fins Bois batches go first, followed by the Borderies. Moreover, they pay attention to separate the distillation of their Fins Bois wines: the more northerly limestone terroir wines getting distilled first, followed by the wines from the clay soils around the domaine.
Distilling with or without lees: Because 80-90% of their production is still sold to larger Cognac houses, they adapt their methods accordingly. Martell, for instance, requires distillation without lees, whereas Hennessy and Grand Marnier allow some flexibility. For their own estate-bottled Cognacs, Hélène and Ludovic prefer distilling with lees, imparting extra richness and complexity.
Cellar type: Their chai aligns with modern standards and is consequently a relatively dry cellar. This ensures a consistent environment for aging, with the goal of showcasing the nuanced character of their eaux-de-vie without overemphasizing evaporation or damp influences. Ludovic adds, “Our storage cellar, of modern construction, benefits from an underfloor hygrometry management system, because underneath the barrels, we return to the thin layer of limestone on the bare ground, which ensures good hygrometry all year round, and therefore a non-drying cellar.” There is a lot of talk about dry and humid cellars in the Charente, but interestingly, Hélène made it pretty clear that if a cellar is fully up to date with the current norms, it is almost by default a dry cellar. Anyways, this suits their eau-de-vie and aging style nicely.
Barrels: Sourced from Tonnellerie Navarre and Tonnellerie Loureiro, each 350-400 liter barrel is fine-grained oak with primarily light toast - Egreteau’s chauffe of preference - plus some medium toast here and there. While there is no strict formula, they typically believe that a barrel has much to offer in the first five years of use—imparting subtle wood influence thanks to their gentle toast levels—after which the cask serves more as a vessel for gradual oxidation and maturation. The oak, while hugely important, is handled with a measured touch and delicate hand. As we tasted the entire range, we felt the subtlety and nuance in this oak policy. The only exception would be the Father’s Blend but more on that below.
