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Cognac is a city, a region, a spirit. The mosaic of different terroirs found in this region in the southwestern edge of France has an impact on the quality of the wine that is produced, and therefore the spirit that drips off the still, ages for years - sometimes decades - in oak barrels, and gets bottled for our tasting pleasure. We admit to having a soft spot for the rural and often wooded corners of the Cognac region; that is what we know best and that is where we call home at the Logis de Beaulieu in the extreme southern end of the region. But there is no denying the hierarchy of the different terroirs in the region. In fact, most wine regions within France have well-documented classification of the vineyards based on a whole host of factors. So this is not something unique to Cognac.
For this reason, we want to explore in greater depth the Grande Champagne, Cognac's Premier Cru, the cru that many believe occupies the summit position in the region and is capable of producing the finest most eternal Cognacs. Also, a cluster of the region's most iconic, notorious houses are scattered around this cru’s prime spots. First, a little background information might prove to be helpful.
While we cannot deny the exceptional aging potential of Cognacs from the Grande Champagne cru, we suppose it is not entirely helpful to label it as Cognac's premier cru.
The Aquitaine basin, shaped by millennia of global climate shifts, was formed through the advance and retreat of seas, which deposited marine sedimentary layers dating back to the Jurassic period. As a result, the soil contains microscopic dinosaur remains. Over 200 million years, erosion and tectonic activity have created a landscape dominated by chalk. The unique chalk content of the soil is crucial for Cognac production.
Contrary to common belief, not all chalk is identical. The specific type of chalk here makes the soil crumbly and friable, which is essential for the grape cultivation in the region. But there will be more to say about chalk later on.
In the mid-1800s, Henri Coquand, a local geologist, conducted an extensive evaluation of the Cognac landscape. Taking over a decade, it was the first comprehensive geological survey of the area. Coquand was assisted by an oenologist, a specialist in winemaking science. Their findings not only defined the boundaries of individual terroirs but also provided insights into the optimal methods for distilling, aging, and assessing the quality of wine from each region.
Coquand pinpointed specific soil types that were especially suitable for producing the highest quality Cognac.
Thanks to this pivotal work by Coquand, France's Cognac region consists of six crus that when viewed on a map are centered in the town of Segonzac and expand outward in oddly shaped concentric circles. Interestingly enough, Cognac the city is the main hub of the region, but it is not the center of the Cognac region when considering the geography - Segonzac is. As these circles expand outward, so too does the apparent size of the cru. That is, the smallest crus are found in the center and the more vast crus reach the borders of the region. The grapes - mostly ugni blanc - used to produce this quintessentially French brandy must always come from this region; without that, the resulting spirit cannot be called Cognac. The area covers the following French departments: Charente-Maritime, a large part of the Charente, portions of the Deux-Sèvres, and a tiny slice off the Dordogne. If we think of the region as a wine region, which it absolutely is first and foremost, it's the second biggest in France, right after Bordeaux, and actually holds the number one position of French white wine producing regions.
The six growth areas in the Cognac region are: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires. Fine Champagne gets a special mention under the appellation status but it does not actually correspond to one single growth area. The Cognac Appellation Cahier des Charges indicates each cru and special characteristics about the terroir of that cru, the villages that are contained within that cru, and what the typical Cognac aromatic and flavor profile should demonstrate.
The table below details the total hectares and the hectares planted to vines for each Cru.
| Cru | Total Hectares | Hectares Planted to Vines |
|---|---|---|
| Grande Champagne | 34,700 | 14,133 |
| Petite Champagne | 66,000 | 15,796 |
| Borderies | 12,540 | 4,157 |
| Fins Bois | 349,803 | 33,256 |
| Bons Bois | 372,053 | 9,976 |
| Bois Ordinaires | 260,000 | 1,247 |
Terroir can be a bit of a buzzword, eliciting either fascination or rolled eyes. It gets a lot of mention in the wine world but only some mention in the world of spirits. Terroir tends to mean something deeper than just the land or the soil. It’s a uniquely French word that describes both the geographical and the climatic conditions of the particular growing area. Both the geography and the climate have a real tangible impact on the grapes that grow there. The soil in each terroir is unique, into which pierces the vine roots and from which rises the vines which give the grapes. Because the soils are so different, so are the resulting grapes and therefore the wine they produce.
But we also think terroir should be thought of as an alliance between geography, climate, and man. If man is kept entirely out of the picture, we do not end up with the wine and Cognacs we do today. Man plays a vital role that is to understand the geography and climate, and to try to get the best out of it. Man guides the vines, harnessing nature to an extent to guide the vines along their growth cycle. Remove man from the discussion and suddenly our "produits de terroir" lose meaning, and are not the same.
But it is a bit of a buzzword, with plenty of proponents and opponents. In the case of spirits, the debate lives on as to what impact terroir has on the resulting spirit. On one end of the spectrum, some say absolutely that the resulting spirit can display strong signs of the terroir.
Others, at the opposite end, say that terroir's impact is overstated and in the case of distillation is masked by the concentration effect of distillation. We will refrain from launching into any debate, but we do feel terroir plays a big role - even if at times it is hard to express in words exactly what that is. Find two Cognacs of roughly the same age, one from Bons Bois and another from Grande Champagne and the differences will be stark. Is this terroir? To some extent, yes absolutely. But there are other factors that have an impact on the Cognac: oak policy, house style, distillation methods, cellar type, amongst so many others.
Anyways, since we are focusing on the Grande Champagne cru, the Cahier des Charges has this to say about that cru in question (taken exactly from the Cahier des Charges, translated into English):
Grande Champagne: fairly shallow clay-limestone soils on soft, chalky limestone from the Cretaceous period
For the appellation d'origine contrôlée "Cognac" with the additional geographical name "Grande Champagne (or the complementary geographical denomination "Grande Fine Champagne")
Communes of Ambleville, Angeac-Champagne, Bonneuil, Bouteville, Châteaubernard, Criteuil-la-Magdeleine, Eraville, Gensac-la-Pallue, Genté, Gimeux, Gondeville, Juillac-le-Coq, Lignières-Sonneville, Mainxe, Malaville, Merpins, Saint-Fort-sur-le-Né, Saint-Même-les-Carrières, Saint-Preuil, Salles-d'Angles,Segonzac, Touzac, Verrières, Viville.
Communes partially selected: Bourg-Charente (left bank of the Charente), Cognac (left bank of the Charente), Saint-Brice (left bank of the Charente).
Characteristics of eaux-de-vie by geographical denomination : The eaux-de-vie obtained from the still are marked by a wide range of analytical and organoleptic diversity, due in particular to their origin. This diversity calls for the use of different aging techniques, over varying lengths of time. Grande Champagne produces eaux-de-vie of great finesse, distinction and length, with a predominantly floral bouquet. Slowly maturing, these eaux-de-vie require long aging in oak barrels to reach full maturity.
Let’s delve deeper into chalk and soil. In the heart of the Grande Champagne region, the soil's chalk is extremely pure. This type, known as Campanian chalk, is one of the five identified by Coquand and is primarily found at the highest elevations of this terroir. However, the chalk story continues with two additional layers that surface at various points in Grande Champagne: Angoumous chalk and Cognacian chalk, the latter being prevalent around the town of Cognac itself. The region's high chalk content results from millions of years of accumulating small marine fossils, including a unique Cretaceous period oyster, ostrea vesicularis.
So why is chalk so important? There are two key reasons for its significance. Firstly, chalk provides excellent drainage while retaining a good amount of moisture. Given that this French region has a temperate climate with occasional hot, dry spells in spring and summer, this balance is crucial for keeping the deep roots of the vines hydrated. These roots can extend up to 25 meters deep, so a constant water supply is essential for the fruit's successful growth. Secondly, grapes grown in chalky soils have higher acidity, which is critical for producing quality Cognac. While high acidity may not be desirable in most wines, it is essential for Cognac and its crucial distillation process.
And this offers up one completely valid explanation for why the Grande Champagne is considered Cognac's premier cru: it's the chalk. As you move into the other crus, the chalk is less prominent or intermixed with sand, clay, groie, stony soils, and others or all of the above. Of course, this does not mean to suggest that the Grande Champagne is the only cru with high chalk content. We recall conversations with Vallein Tercinierand Andre Petit and they consistently have said that their best eaux-de-vie come from plots of vines sitting on pockets of chalk in the Bons Bois cru. Also, some of the hills near Jarnac in the Fins Bois Cru have very similar chalky soils to those in the Grande Champagne. And finally on the Gironde Estuary there are some bands of land with high chalk content.
There are other Cognacs from other crus that achieve the same result, in different but equally interesting ways.
We wanted to get more producer feedback on why the Grande Champagne gets the reputation it does and what specifically the cru means for these producers.
See the comments below:
The very chalky, very homogeneous terroir characterizes Grande Champagne above all (with a few exceptions). This results in eaux de vie with long aging potential. I'd say that above all, it's the ability to age well that makes Grande Champagne so appreciated (provided you have a faultless record from vinification through distillation to aging). There's probably also a Grande Champagne "atmosphere", with a concentration of fine houses, beautiful wine-growing landscapes and aging know-how that reinforces this "special" aspect.
– Gregoire Lucas from Cognac Marancheville
“The vine loves limestone hillsides”, Virgil proclaimed... in his day! They benefit from more sunshine, better drainage due to the slope, and lower yields. lower yields. Which, logically, leads to greater aromatic concentration.
– Monique Fillioux from Cognac Jean Fillioux
Gregoire Lucas (Marancheville)
The Forgeron Family
Mathilde Thorin (Guillon Painturaud)
Grande Champagne is so special thanks to its unique terroir. This terroir is unique in the geological composition of its soils. The soil is clay-limestone, which is unique to Grande Champagne. Chalk deposits are combined with layers of clay. Only Grande Champagne has such an exceptional chalky composition. That's why this unique soil is not found in other crus.
This terroir is also unique for its climate (mild, temperate microclimate) and benefits from both the maritime influence of the Atlantic and the continental influence of central France. It's the balance of these two influences that makes for a privileged climate. In short, all of the above enables us to produce eaux-de-vie of great finesse and with a very long aging potential. In other words, the eaux-de-vie will patiently develop increasingly complex notes over time.
– Mathilde Thorin from Guillon Painturaud
Grande Champagne is truly distinguished by the finesse and complexity of its eaux-de-vie. What makes it so special is its terroir: a very rich chalky soil that allows good water retention while ensuring optimal drainage. These ideal conditions favor slow ripening of the grapes, resulting in particularly elegant and aromatic Cognacs. Grande Champagne eaux-de-vie also require longer ageing to reach their full aromatic potential. Personally, I find that all Cognac crus give different aromas that are equally good. However, in blind tastings, for example, my preference is very often for GC, especially the older cognacs because of their length on the palate.
– Fanny Troger from Michel Forgeron
The high aging potential of certain Grande Champagnes, which after several decades manage to retain a fine aromatic structure, a powerful delivery, a fine yet full mouthfeel, and a long, structured finish. The balance between rancio and aromatic clarity is a delicate one, and some Grande Champagnes excel in this area. But there are other cognacs from other crus that achieve the same result, in different but equally interesting ways.
– Guilhem Grosperrin from Cognac Grosperrin
Guilhem Grosperrin
The Golden Triangle of the Grande Champagne is the land bounded by the triangle formed by Verrieres, Juillac-le-Coq and Angeac-Champagne. This is said to be the creme de la creme of Grande Champagne terroir, with the best hillside vineyards, high chalk content, the best sun exposure, the best ventilation by wind, and more, and also a high concentration of very traditional, prestigious, and notorious Cognac houses. The eaux-de-vie produced in and around this triangle tend to showcase the extreme finesse, chiseled fruit, and almost eternal aging capacity.
We asked a few producers for some comments on this so-called Golden Triangle. See the comments just below:
I'm not quite sure how to define the exact contours of the golden triangle, but I'd rather talk about the heart of the Grande Champagne, which starts in Segonzac and extends to Juillac-le-Coq, Angeac, Bouteville, Bonneuil and Lignières. There are many reasons for the area's excellent reputation, but first and foremost there's the unanimous recognition of quality, followed by prestigious houses with a good reputation, and the "grande-champagne atmosphere". It would be interesting to ask those involved in the other crus how they define the special atmosphere of Grande Champagne.
– Gregoire Lucas from Cognac Marancheville
I must confess that the term is rarely used.
– Mathilde Thorin from Guillon Painturaud
I don't know much about the “golden triangle”, but to me it's a term that refers to the area bounded by the towns of Grande Champagne, Petite Champagne and Borderies. This region is renowned for producing some of the world's finest Cognacs, mainly due to its unique combination of soils (we always come back to the importance of terroir), climate and age-old winemaking traditions. The quality of eaux-de-vie from this triangle is generally superior, offering more complex flavors and better structure. It's like an unofficial quality label in the world of Cognac.
– Fanny Troger from Michel Forgeron
It's a "concept" with variable geometry, which brings together terroirs of superb quality. Some even extend the triangle as far as Archiac, in Petite Champagne. I think that's a bit of an exaggeration, but it's obvious that there are some magnificent limestone terroirs within this triangle, which can be traced as far as Archiac.
– Guilhem Grosperrin from Cognac Grosperrin
The “Golden Triangle” is no exception to this rule. The villages of Angeac-Champagne, Juillac-Le-Coq, Verrières and Ambleville lie on a line of low-lying hills, between 50 and 120 meters. Since time immemorial, eaux-de-vie from these slopes have been particularly particularly sought-after by the wine trade. The subsoil also contributes to the exceptional quality of these eaux-de-vie. The subsoil of Campanian limestone, up to 200 meters thick. These flakes of friable limestone enable the vine roots to penetrate deeply roots to penetrate deeply and fetch the water they need for ideal development. This limestone acts as a sponge. It stores water in winter and releases it in hot, dry summers. As the most calcareous area of Grande Champagne, the “golden triangle” benefits and is unique in the entire region. It's the combination of these two elements - hillsides and very chalky soil - that makes the eaux-de-vie from this part of the Grande Champagne region are particularly fine, aromatic and suitable for very long ageing.
– Monique Fillioux from Cognac Jean Fillioux
Other highly prized zones in the Grande Champagne Cru: Bouteville, Saint Preuil, Lignières-Sonneville, Ambleville, Bonneuil, Eraville and Segonzac - to name a few. For visiting the region, make a point to pass through the stunningly beautiful and idyllic rolling hills of Bouteville and Saint-Preuil. Here’s an idea: after visiting Paul Giraud in Bouteville and Daniel Bouju in Saint Preuil, be sure to take a short hike in the hillside vineyards. Beautiful!
The inclusion of certain parts of the river plain in the Grande Champagne cru, such as around Gensac-la-Pallue, this is a point that deserves some thought.
Lastly, not all locations within the Grande Champagne are created equally. Visit the region and drive from one corner of the Grande Champagne to the other and your eyebrows might raise when descending into the river plain near Gensac-la-Pallue on the way into Cognac city. While in the Grande Champagne cru, the pristine hills are in the rearview mirror and the soil more closely resembles that of any other river plain. It's silty and covered with layers of sediment due to the close proximity to the river.
So Cognacs produced from this sector of the cru benefit from the name Grande Champagne Premier Cru, but they do not necessarily share the same characteristics as the land in Bouteville or Saint Prueil or the Golden Triangle. Sure, only a fractional chunk of land is in question, but it also suggests that there were perhaps some political forces at play with how these cru lines were drawn up.
We asked around on this very issue, albeit a sensitive issue. Some comments we received from various producers in the region on this very issue can be found just below (kept anonymous due to sensitive subject for some):
Of course, a cru almost as big as half of all Burgundy cannot be perfectly homogeneous. For example, most of the "pays-bas", which is usually located in the Borderies, is actually in the Grande Champagne. They're simply different cognacs, and I don't like to stop my judgment at one cru, or one soil. Even if I do like to be able to "read" it in the cognac I taste, the work of the winegrower, the distiller and the negociant-breeder is essential: it's a whole. That's what makes cognac so wonderful.
The inclusion of certain parts of the river plain in the Grande Champagne cru, such as around Gensac-la-Pallue, this is a point that deserves some thought. In my opinion, this decision raises questions about the homogeneity of the terroir. The river plain has distinct geological and climatic characteristics from the classic chalk hills of Grande Champagne. This means that even if the eaux-de-vie produced in these areas can be good - and are - they do not necessarily have the same qualities as those from the chalky soils that are recognized as “ideal” for Cognac production. Variations in soil and microclimate can influence the ripeness of the grapes and, by extension, the complexity and finesse of the eaux-de-vie.
I think it would be wiser to recognize this diversity within the cru and adapt classifications accordingly. The authenticity and reputation of Grande Champagne Cognac are largely based on the specificity of its terroir. Maintaining strict homogeneity could help preserve this exceptional quality. In the end, not everyone will agree, but it is essential to consider these nuances if we are to continue to produce Cognacs of the highest quality.
It should be noted that soils are not necessarily uniform everywhere, and even within a given commune there may be heterogeneous terroirs, which means that there may be variations. That's nature! This is also the case in other crus, where the soils are not necessarily homogeneous everywhere. What's important is the terroir, but also the man behind it. Terroir plays a definite role, but it's not everything either. It's man's skill and know-how that will magnify this unique Grande Champagne terroir.
The subsoil of Gensac-La-Pallue is exactly the same as that of Juillac-Le-Coq. It corresponds to the same geological formation period of this Campanian limestone, which appeared 200 million years ago (Gilles Bernard and Michel Guillard - Les paysages du Cognac - Editions François Baudez). The Grande Champagne chain of hillsides was formed by Pyrenean folding during the Tertiary period, while the limestone subsoil was already present Juillac-le-Coq and Gensac-la-Pallue. Although not subject to folding, Gensac-La-Pallue is unquestionably in Grande Champagne.
However, some areas of Grande Champagne in the Charente valley have received clay deposits in the Tertiary and gravel deposits in the Quaternary, which have been superimposed on the original limestone. This may explain the differences in typicity within the same cru.
While we cannot deny the exceptional aging potential of Cognacs from the Grande Champagne cru, we suppose it is not entirely helpful to label it as Cognac's premier cru. Such a statement carries some subjectivity and suggests an across-the-board superiority over other crus, which is not necessarily accurate. Each cru offers unique characteristics and contributes to the rich diversity of Cognac. Our mission has been and always will be to promote the diversity of the entire Cognac region, so it’s normal we take the position that we do.
Nonetheless, the renowned reputation of Grande Champagne is absolutely well-deserved. Tasting a 60, 70, or 80-year-old spirit from this region provides immediate confirmation of its quality and its seemingly timeless ageability. The distinctive terroir, characterized by its limestone and chalky soils and climate, undeniably leaves its mark on the Cognac. That, together with man’s impact and the know-how with regard to winegrowing, distillation, and aging amassed over the centuries have all contributed to what these Grande Champagne Cognac houses are capable of producing today - and it’s fantastic!
The Grande Champagne will always hold a special place in the world of Cognac, rightfully so.
Paul from Cognac Paul Giraud
Marine from Ragnaud Sabourin
Jacky from Cognac Navarre
Olivier from Laurichesse
Nose: Dried fruits, plums and peaches, rancio, delicate tobacco, polished leather, spices, menthol. Very balanced without aggressive or overpowering notes. Mouth: Menthol, Dark Chocolate, dried fruits, some vanilla. Very long aftertaste, a bit bitter with tobacco. This is a spectacular cognac,...
I have bought the bottle in sale for 151€, I have benchmarked it with the Rémy Martin Club Cognac and the Ferrand 1er Cru de Grande Champagne. They are both in a similar price range. I must say my N°1 is the Ferrand followed by the Remy and then the Prunier. All of them are outstanding but there...
Dark amber. golden highlights. On the nose also on the mature, dark side with leather, chocolate, dried fruits, fine tobacco and some menthol freshness. On the palate the cognac is fullbodiied and oily, more concentrated than you would suspect from 40% ABV. The finish is quite long and savoury...
Nose: Menthol, leather, candied fruits, walnuts, dark chocolate and a hint of licorice. Creamy tannins melt into rancio, dominated by vanilla and tobacco.
Palate: Delightful elegance and floral finesse. Further notes of archetypal rancio, fresh hazelnuts, dark chocolate and toffee follow into an exceptionally long finish.
My two favourites - Smooth & Sweet. Man this is GOOD. Fruit sweet right off the top. Just a small tinge of burn. So smooth, smooth on the tongue and smooth on the swallow. For this quality you can’t argue with the price. Enjoyable experience, whether you sip and hold or you quickly sip and swallow....
While my father introducing me to cognac may have started the embers smoldering Ferrand S.D.A. is what turned those embers into a roaring fire. My wife and I were out to dinner in Boston when I noticed they had cognac on the menu. they ranged in price from fairly reasonable to downright obscene....
Maison Ferrand are known for pushing the boundaries and experimenting, but this expression shows that they also know how to keep it traditional, too. For a Cognac that's blended with 25-35 year old eau-de-vie, this shows rancio incredibly well and much better than other major brands in this same category....
Discovering and fine tuning your palate with respect to Cognacs as you at the same time match the exciting process with memories is indeed a fascinating venture. Here goes mine. Although rather fine tasting experiences, throughout the years none of the "commercial" brands (comparables under $200.00...
I purchased this bottle on this website and love it. Compared to other cognacs at the same price - you cannot even compare! The 30 years of oak barrel really make a difference, spectacular value for money. One of my favorites (i have about 30 bottles in my cabinet).
Nose: Vanilla, violet, oak, apricot, jasmine, walnut and chocolate.
Palate: Chocolate, coffee, cedarwood, warm vanilla and honey. Silk and creamy with a finish of leather, licorice and violet.
Dark amber colour. Lots of sweet dried fruits, fine rancio, honey and spices on the nose. The palate is quite sweet with dried fruits, honey and spices (vanilla, cinnamon, cloves) - the (for me) overdone sugar lessens the finesse and the tension of this cognac. The finish is long, but too sweet...
Bache Gabrielsen Hors d'Age has been a benchmark among Norwegian cognac enthusiasts for what a high quality cognac should taste like. Sometimes we have a glass of this cognac on the side during a tasting for comparison reasons. This is an old blend from Grande Champagne, quite sweet and with a nice...
This is a top 5 maybe top 3 Cognac I’ve ever experienced (and experience is the correct word). Unbelievable complexity, fruit forward, rancio, so much going on and yet balanced. It’s honestly hard to describe. There’s a reason most everyone raves about this bottle.
Nose: Oak, something creamy, spices, rancio, dark fruits with honey, some lighter orchard fruit notes Palate: Sweet, vanilla,dried apricots, some spices like cinnamon. Long finish I prefer cognacs with more pronounced fruit flavors but this is still a marvelous cognac that leans more towards the...
I have a review on this that I posted a couple of years ago. I liked it a lot back then, but actions speak louder than words - this is the first bottle of cognac that I have ever purchased again. Just received it and decided to enjoy with a friend and it did not disappoint. The display box is...
I am truly a cognac connoisseur and have tasted over 75 houses and 200 different blends. And I refer only to bottles with XO and more. This cognac is one of my top 25 cognacs and is the best value for money. You should definitely try this cognac for yourself.
Aromas become richer with time. Rancio aroma reminiscent of fine black tea. Plum. Some spices, including cinnamon. Apricot, slight vanilla, fine wood, slight floral notes. The characteristics of Grand Champagne are well expressed. The taste is predominantly spicy but mildly stimulating. Flavours...
Bache Gabrielsen Hors d'Age is a mix between the Ugni Blanc and Folle Blanche grapes. The oldest eaux-de-vie in the blend reaches back all the way to 1917, and the youngest to around 1960. A lovely blend of fruit and spice greets the nose, with more spice than normal in a Cognac. As it opens, that...
An impressive Cognac that starts with a spicy (but for sure not too spicy!) nose, well balanced. In general, this Cognac is not too smooth, but still easily drinkable with a fantastic long aftertaste. It deserved all the awards it has won! Go for it if you haven’t tasted it yet, it’s one of my...
Nose: Aromas of honey, dark berries, and a gentle oakiness, accompanied by subtle floral notes and a touch of vanilla.
Palate: Velvety and complex, blending fruity, floral, and woody notes. Hints of red fruits, cinnamon, and nutmeg create a well-rounded flavor profile.
Finish: Exceptionally long, with lingering notes of spiced red berries and a hint of toasted oak.
I bought this three days ago and had four pours over two days. It was the same… rough. This burned from start to finish. From the tip of the tongue to the swallow. The nose was good and inviting, I like the Cognac smell regardless. For me I don’t allow for the explanation of the woody & spice...
The color is classic, dark amber. The aroma is not alcoholic, powerful, rich, and surprisingly fresh. Fruits transitioning into dried fruits (plums, grapes, apricots, figs, raisins) are mixed with tropical fruits and citrus fruits. This is followed by floral notes with confectionery (chocolate...
Definite signs of age on the nose. The fruit is deep, dark and plummy with a touch of rose and it smells like it’s been stored in a cigar box. Stewed fruit on the front of the tongue, and then there are violets and chocolate before the tobacco and leather take over. The finish is long, loaded...
Definite signs of age on the nose. The fruit is deep, dark and plummy with a touch of rose and it smells like it’s been stored in a cigar box. Stewed fruit on the front of the tongue, and then there are violets and chocolate before the tobacco and leather take over. The finish is long, loaded...
This is a legendary cognac from Tesseron. For many this is an even better buy than the older Lot 29. It is around 50 years old and contains cognac made from both ugni blanc and colombard. This cognac is at first a bit reserved on the nose. but it opens op after some time in the glass. Then it has...
Complex, opulent nose on dried fruits, tobacco and fine oak. Great on the palate - in a H2H tasting with Lot N°29 more opulent, more oily in your mouth, more vibrant with dried fruits, spices and chocolate. The finish is medium to long (longer than Lot N°29) with great finesse on dried fruits,...
This cognac presents a rich bouquet, layered and full of nuance. One needs to take time enjoying this nectar, sipping it slowly, appreciating its complexity. To sum it up in one word, this cognac is what a true cognac is supposed to be, a pure opulence. Bountiful floral notes are punctuated with...
Nose: Heady and aromatic, the smell of toasted wood aged over decades comes to the fore. The instant aromas of dried fruits such as plum and fig give way to tobacco notes. It is generous and full-bodied.
Palate: Rounded and full of life, you will discover an initial peppered, spicy flavor, which melts into a dark cacao and fresh herby taste. It is extremely refined, opulent and has a long finish like a good Grande Champagne Cognac should.
You can buy outstanding cognacs such as Remy Martin, Auguste Meukow or Thomas Hine in local specialist shops (Cognac Expert, please excuse me, they are cheaper there). For producers who are not well-known outside of the production area, Cognac Expert is the right place for you; I've never heard of...
So happy to find this site! Professional customer service, fast shipping to US( which was an about 2weeks), great handling of the bottles and satisfied customer. There is no where you can find in US this type of cognac. I highly recommend this Napoleon Francois Voyer and this site! Thank you
Nose: Rose, jasmine and carnation notes mixing with expressions of fruits: peach, plum.
Palate: An outstandingly elegant and delicate floral taste, with hints of soft fruit and a foundation of aged wood. One by one, the flavors develop and slowly merge for a soaring finish.
I'm still a rookie cognac reviewer, but I've have the pleasure of tasting a variety of different brands and ages of cognac over the last few years. I will preface this review as saying I have a particular penchant towards "wood" and "spice" flavored cognacs, and this one fits this preference perfectly....
Nose: pickled fruit, milk chocolate, restrained wood notes, a hint of mint, some cinnamon. Taste: also here the pickled fruit, chocolate and very gentle notes of spices and wood. Finish: medium long, fruit and wood, all very gentle and harmonious Conclusion: a wonderful, quite balanced cognac...
The sunset is always so elegant and charming on the South China Sea in autumn. I went to the beach with a group of friends to eat seafood, the autumn sunset is particularly red, the water is reflected orange, every one of us really enjoyed this beautiful scene. I took out this bottle of Francois...
Nose: Elegance of vanilla and fruit aromas.
Palate: A fantastic rancio, with noble eaux-de-vie that are velvety and mellow.
One of those noses that I could spend hours on without ever putting glass to lips. Full of charm and subtlety. It makes me imagine standing in a carpenter’s workshop with the scent of an orange grove coming through the doors on a hot day. But there must be coffee brewing and some kind of vanilla...
Laurichesse Le Chai de Mon Père Fût 104 is 100% Grande Champagne, over 40YR old, has no color or additivies added, was distilled on the lees, and yielded just 392 bottles. Different woods greets the nose initially, along with subtle nuts and fruit. A most different Grande Champagne, but certainly...
Delicious Lucious Dense Nose!!! Wonderful rancio, nuts, wood, some tobacco, some orange, sweetness. Nose is consistent with the mouth with very fine oranges and spicy notes that make the mouth dry but longing for more. This is one of the best cognacs I have tasted so far. Also, I get a hint of old...
Dark golden colour with nuances of copper. The nose is complex, the first impression is of wood and warm earth, later opening on oranges, dried fruits., leather and fine wood. On the palate soft and elegant with a lot of spices, wood and also dried exotic fruits, tasty oranges and orange peels. The...
This is a bottle I have had on the shelf for some time. It is a Grande Champagne around 45 years old bottled at 47.4% This cognac has a dark golden color and need some time in the glass to release all aromas. I find darker notes from raisins, dried fruit, leather and wood, but also from orange. It...
Wow, this has a sweeter almost more sour nose than the 301. I think I do prefer the nose of the 301, BUT I really prefer the mouth of the 104 over the 301. A little sharper in the mouth, great character. You can sense the 47%+ vol alcohol. Love it.
Nose: A much different personality here. It smells more mature, better behaved, less extroverted yet still very sure of itself, confident. The oranges of Le Chai de Mon Pere Fut 301 have departed and been replaced by sweet earthy tobacco, vanilla, and a general feeling of woodsy earthiness. It smells...
Nose: Woody notes rise out of the glass at first, followed by some tree nuts and hints of sandalwood smoke. Mature and refined.
Palate: Tobacco, cedar, oak and coffee dominate the palate, with a solid persistence. The finish is long, as expected of a Cognac of this age.
This was a blind buy for me and made my decision to purchase based on others reviews. I’m so glad I made the choice to purchase this amazing cognac. The nose has tons fruit and the the taste is fantastic with fruits, oak, a little leather and honey. I enjoyed it neat and the finish is long. You...
I’m not surprised why so many people regard this beautiful expression of Cognac so highly. Reminds me lying on a French equatorial beach. Such a lovely aroma and taste of tropical fruit. A tropical punch bowl with a kick. Not disappointed at all. Lovely. Thank you Jacky and all at Cognac Expert.
There’s a wonderful richness to the nose from the first moment. Plums and prunes, mango, hints of mint and tobacco, with some old leather. Plenty of old oak as well. Magnificent. Deep and a dark like an intense compote with gentle sweetness that rolls into rich, spices. It’s like a fruitcake...
This is by far my favorite Cognac. The bold and smooth robust flavor with the finish of the walnut with the mango and the aromatic spice! This is truly an extreme palate revelation. The only problem is once you start, you can’t stop. I have to call on the cognac god (Jacky Navarre) to help me stop...
A wonderful cognac! On one side, with so many positive reviews it wasn't a surprise. But still, when I tasted it for the first time, there was that "wow" moment - A perfect balance between age, complexity, and aromas. Fruity, with hints of floral, wood, and a bit of spice.
At the opening - the initial aroma of sweet sour-cream honey light port wine with hints of flowers, like rose petals. Hints of pastry or freshly-baked crepes. No ethanol spirit smell. Alcohol is integrated into the cognac aroma. In The Glass: First 5-7 minutes scent of sour-cream honey,...
The sip was tasteful and full of body it was exceptionally robust. I didn’t think that Navarre Souvenir Impérial Hors d’Age Grande Champagne would be sold at the price of a beggar and be so good. Get this one just for the hell of it, you’ll see it was worth it ten folds.
I just finished my second bottle of this and will be buying more since it's becoming one of my favorites. It has so many flavors going on I find it difficult to pick out one particular fruit or spice. It's very well balanced between fruit, spice, and some earthy tones. Very good lasting finish.
Nose: Aromatic, with notes of exotic fruits such as mango and papaya, alongside ginger, honeyed apples and sandalwood.
Palate: Papaya and passionfruit arrive with notes of guava and a hint of eucalyptus. The finale leans into notes of sandalwood, walnut oil and an earthy tone.
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© Else Stoker "Portrait Jacky Navarre"
Beautiful amber colour with golden reflexes. The nose is really fascinating and complex with ever-changing nuances of ripe fruits ( oranges, mangos, peaches and apricots), vanilla, spices and fine wood. On the palate there is a stunning elegance and finesse for a cognac of this age. You can taste...
It has hints of citrus without being sweet. It is delicate, but robust enough to have with a fine cigar. It is better than many cognacs that cost much more. IMHO, 1914 is the best vintage for cognac that I have tasted. Pairing it with 1945 is a charming idea, and did not detract from the beauty...
It’s a privilege to try this interesting and historic cognac. Very different from other cognacs I’ve tried. The nose is dominated by woodiness and rose petals. Mouthfeel is dense and almost syrupy. Palate-wise there is almost zero sweetness. Woodiness and rose petals again dominate, and there...
This Cognac is truly extraordinary! The nose is a wonderful interplay of fresh citrus fruits and delecate floral notes. On the palate these floral notes predominate in a combination whith aromic oak flavors. The citrus fruits remain modestly in the backround with a delicious freshness. The alcohol...
This is an exquisite blend of two historically significant vintages. Even if it wasn't great on the nose, palate, or finish, it would still be a special piece of history, but as it happens, it also delivers an experience that leaves you titillating. Upon pouring the nose is woody with cedar and...
This is probably the finest Cognac I’ve ever had. Truly a time capsule. Incredibly deep & rich aromas and flavors of rancio, dried fruits such as figs & plums. Extremely long finish that lasts until it’s time for the next sip. Incredible enough that I ordered 2 more bottles despite it being quite...
This is a fantastic cognac that is worth tasting. It is rich on the nose, you will find fruit and some oak. It the mouth it is rather tasty and has a full body. It is elegant with a good consentration. The after-taste lasts forever. This cognac delivered at least as good as I hoped for when I bought...
The Cognac pours a golden amber color. Considering its age, it’s quite a light and fresh color. Very promising. To merely use the words aromas or smells would be to entirely understate the nose of this Cognac. Instead, one should talk of perfumes to describe all that the nose encounters in and...
Nose: Delicate and intriguing aromas of precious wood, wax and dried flower petals captivate the nose.
Palate: The palate is uniquely aromatic, taking us to an incomparable taste universe and transporting us back through time.
Although I know other Cru's produce great cognacs there's just something about really old Grand Champagne cognac that is just hard to top. This Tiffon is so complex, smooth, the right amount of sweetness and rancio to create an iconic experience. The current 94 score on CE is, in my opinion spot on....
I found this gem of a Cognac purely through the reviews of fellow Cognac Expert supporters. I was very excited to receive the shipment today from “my good friends in France.” They did not disappoint. After letting it rest in the glass, I was able to enjoy the nose. Ample rancio and deep....
Deep, dark, lovely fruits greet the nose, and there is nothing fresh or young about this! As it opens, subtle oak and cardamom appear, and I have no idea where the cardamom came from? After several more minutes in the glass, nice rancio appears in the form of nuts and fruit, showing the age of this...
Deep amber with antique gold at the edges, a true color, nothing artificially aged here. Fruity and aggressive, becoming more complex as minutes pass. Warm, spicy, old wood. A long finish enjoyable to the end, it’s said that the youngest in this blend is 80 years, it was worth the wait.
I haven't tried this version from Tiffon before. I guessed it was the same as Tiffon Grande Champagne, but it is not. The aromas are different, and this cognac has a somewhat higher ABV. This is a cognac with a quite dark golden color. At first it is a bit reserved on the nose, but after some time...
Nose: Fruity and sharp, with fresh cherries and plums. French oak, vanilla, cardamom, toasted almonds and redcurrant jam follow the fruits, alongside some delightful rancio.
Palate: Oaky, balanced with a heavy dose of rich dried fruit and warm spices. Walnuts, old wood notes and rancio dominate the finish. Simply wonderful.
