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A stunning and elegant Borderies Limited Edition Maxime Trijol Cognac
While the vines of this family estate grow partly across the Grande Champagne, they have also gone above and beyond with the gorgeous Maxime Trijol Borderies Limited Edition Cognac. A testament to the Borderies cru, it exhibits floral notes of iris and violet - typical of this terroir and is only available in limited quantities.
As a ‘Tres Vieux’ Cognac, it needs to have spent at least six years aging in oak barrels, but we suspect it has been aged for longer. It is crafted with Ugni Blanc grapes, which are chosen for their high natural acidity. They take longer to ripen, but the acidity is an important aspect of the elegance and subtlety of the eaux-de-vie in Cognac.
To create the Trijol Borderies Tres Vieux Cognac, Ugni Blanc grapes are crushed and pressed between September and October, and juices fermented without sulfur dioxide. After about two weeks spent fermenting, the wines contain 9-10% alcohol by volume. The low alcohol wines are acidic and now ready to be distilled.
The wine is then kept upon the lees, and according to AOC Cognac rules, from March 31st onwards the wine process is transformed into Cognac over double distillation. The 24-hour distillation cycle is all down to to the savoir-faire of the distiller themselves, who, by this point in the process can begin to construct the Cognac’s personality.
The Charente method is preferred, which consists of double heating in the traditional pot still. It is then matured in Limousin French oak barrels.
Bottled at 40% ABV, it arrives in simple bottle with a white label and an image of the vines imprinted on to the front. We don't have an image of the bottle, so you'll simply have to take our word for it on how fantastic this bottle is.
About Maxime Trijol Cognac
With a history dating back to the mid-1800s, cognac Maxime Trijol not only produces eaux-de-vie from its own vineyards, but also purchases wine from other producers as well to be able to distil higher quantities. Five generations of family have kept the traditional methods of cognac production alive and well, and today they oversee every part of the cognac production. Because the estate purchases other distillers’ wine, they are able to produce a wide range of cognacs from a variety of growing areas in the Cognac region.
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