Growth area & soil: Bois Ordinaires
Note: The image does not show the actual bottle.
Grosperrin N°90 Bois Ordinaire de l'Ile d'Oléron Cognac: Oceanic Impressions
This Cognac comes from a very small estate in St-Pierre-d'Oléron, whose owner is now retired. Covered in rare greenery including mimosa and tamarisk, this place has earned the nickname of ‘The Island of Herbs’. Grosperrin N°90 Bois Ordinaire de l'Ile d'Oléron Cognac has been born of a sandy terroir, exposed to the Atlantic Ocean spray and benefitting from the influence of the Gulf Stream and almost Mediterranean sunshine.
Long ageing in a very small humid cellar located on the Ile d'Oléron, just a stone's throw from the ocean, has allowed this eaux-de-vie to develop into an outstanding Hors d’Age expression. It is presented at a cask strength of 48.8% ABV for an intense and full-bodied tasting experience.
Grosperrin Cognac was created in 1992 by Cognac broker and merchant, Jean Grosperrin. After working in the wine industry for many years, Jean had created valuable relationships with winegrowers in Cognac, and contacts through which he could purchase some of the oldest and most sought after eaux-de-vies that had been produced over the decades in Charente. Today the house is still very much a family affair, being run by Jean and Guilhem Grosperrin. All Grosperrin Cognacs produced are strictly controlled, with dates and vintages being fully traceable.
Presentation of the Bottle
As always, Grosperrin has opted for a flawless look when it comes to packaging. The tall, elegant bottle features a detailed label and a slim neck topped with a natural wood stopper. Of course, the bottle is presented in a beautifully polished wooden box engraved with the Jean Grosperrin name.
How to Enjoy
Pour into a tulip glass and wait for at least 30 seconds; after letting this Cognac breathe, the wild character and maritime influence will express themselves to the fullest, providing the lucky drinker with a truly memorable and unique tasting experience. An excellent match for seafood dishes - try it with oysters or shellfish with samphire.