The Ugni Blanc grapes used for this Armagnac were harvested in 1970 before being pressed and left to ferment naturally. The Armagnac Marcillac 1970 was then distilled the following winter in a continuous alembic still, traditional for this spirit. The vintage of an Armagnac corresponds exclusively to the year of harvest, and although some brands offer wonderful blends between vintages, Marcillac only bottle pure vintages. This particular release has spent decades in oak barrels, and only 500 bottles have been produced.
On leaving the alembic still, the eau-de-vie is transparent, with an alcohol percentage between 52% and 60%. At this moment, the Armagnac is highly aromatic, with fruity and floral notes; the subsequent maturation in oak casks provides complexity and increasing softness.
Located in the Lot-et-Garonne region near the city of Agen, the Marcillac Armagnac estate dates back to the 12th Century when it was founded by Prémonté monks. The monastery was acquired in 1730 by a wine merchant from Bordeaux who restored it and converted it into a castle, which was fashionable at the time, and focused on developing the vineyard and wines. The current family acquired the estate in the year 1900 and started distilling wine to make Armagnac following the exact same vinification, distillation and aging processes that the monks followed centuries before.
The sandy, gravel-rich soil of Lot-et-Garonne is similar to that of Bas Armagnac, producing Ugni Blanc grapes that result in powerful Armagnacs which are superior for aging. The old chapel at the castle, made with thick stone walls, provides the perfect location to age eaux-de-vie for extended time periods. Combining the wonders of a superb region with the perfect conditions for aging, you simply can’t fail to get a great result. Today, the production at Marcillac is run by Robert, the fourth generation of winemakers on the estate. Although he has brought some innovation and modernity to the company, he still strictly makes his Armagnac using traditional methods.
Shown in the ‘basquaise’ bottle style that is timelessly popular with Armagnac, the Marcillac 1970 has been hand-sealed with wax following traditional methods. The rose gold color used for the logo is not only elegant but also contrasts subtly with the color of the liquid. Each bottle has been individually numbered by hand.
We recommend trying this vintage Armagnac after dinner, paired with traditional Gascon desserts or even a cigar. Pour into a tulip glass and let it rest for 30 seconds or so before taking a sip. Appreciate every aroma and flavor note, the result of years in oak, waiting for the moment when the liquid touches your lips.
Flavour profile
Nose: On the nose. So, um so it's a cherry cake for me, but it's a the dried cherry cake. So, not the um black forest cake for example. No, it's a um a dried cherry cake. Ah, this pastry style also which is in here. Wonderful. But also old leather is here. And a very nice roasted walnut. Very good....
I tasted this Armagnac after reading the article “cognac vs armagnac a battle of 2 brandies”. I was pleasantly surprised with the balance of aromas, flavours, strength and texture. This is impressive for a 50+ year old brandy with no dilution. I also just love the candied fruit taste of those...
Nose: Extroverted yet composed first come to mind as the nose is dipped into the glass. The oak presence takes somewhat of a backseat and allows cushioned soft fruits to come forward. With time in the glass, the nutty and salted butter caramel smells make themselves apparent. Like with the 1975, I’m...
This is a bold tipple, the color is a nice rich aged brown, the nose has a nice bite of alcohol that gives way to a bit of vanilla and the slightest hint of green fruit. The mouth feel has a bit of upfront burn with a typical Armagnac finish. This is a special drink, as my friend stated “ a taste...
Lot-et-Garonne ir smilšaina, grants augsne, kas ir līdzīga Bas Armagnac augsnei, kurā tiek audzētas Ugni Blanc vīnogas, no kurām iegūst spēcīgus un izturēšanai piemērotus armaņjakus. Tikmēr šatē, kas būvēta ar biezām akmens sienām, ir ideāla vieta, kur ilgstoši nogatavināt degvīnu. Šie apstākļi ļauj Maison Armagnac Marcillac ražot labi nogatavinātus vīnogu ražas produktus ar augstākās kvalitātes un garšas īpašībām. Apvienojot izcilā reģiona brīnumus ar ideāliem nogatavināšanas apstākļiem, vienmēr tiek panākts iespaidīgs rezultāts. Roberts, kurš ir ceturtās paaudzes vīndaris šajā muižā, šodien šajā zīmolā ievieš gan inovācijas, gan modernitāti, vienlaikus saglabājot uzticību tradicionālajām Armagnac ražošanas metodēm, ko nodrošina gadiem ilga centība un meistarība.
