- Armagnac age
Armagnac Monluc 1961
Fruits of Harvest: Armagnac Monluc 1961
The Armagnac Monluc 1961 is a vintage Armagnac created from a blend of Ugni Blanc, Colombard and Bako Blanc grapes, harvested in one single season. These were grown across the hilly vineyards of the upper Gascony with a southern exposure, on stony soils that dry quickly after heavy rains - the ideal conditions for slow ripening and depth of flavor. Through decades of maturation in 400-liter black oak barrels, this eaux-de-vie has developed an unsurpassable color, complexity and velvety structure.
Faithful to their strong family traditions, Monluc is the seat of an important wine estate, where they produce Armagnac, Pays de Côtes de Gascogne wines as well as various liqueurs. Here in the heart of Gascony, the area surrounding the Château de Monluc has been inhabited continuously since Neolithic times, with the castle evolving over centuries from the original wooden watchtower to the imposing walled mansion that it is today.
In the 16th Century, the castle was home to Blaise de Monluc (1500 - 1577), a Gascon captain who distinguished himself during his long military career to obtain the office of Marshal of France at the age of 74, in gratitude for services rendered for no less than five different kings of France. These days, it is home to the fifth generation of Armagnac producers, expressing a passion rooted in terroir and history. With the ardour of a Gascon captain, here they aim to help people discover and appreciate the art of Armagnac for years to come.
Presentation of the Bottle
The classic, straight bottle features a deep punt and a wax emblem matching the foil. The label is intricate with rough-cut edges, calligraphy lettering and gold foil, while the vintage is prominently displayed. The wooden box features a simple gold clasp, emphasizing the elegant simplicity of this expression.
How to Serve Armagnac Monluc 1961
This is an Armagnac to enjoy in good company, on special occasions, or indeed any occasion when you have plenty of time to savor the moment. Pour into a tulip glass and wait a few moments to allow the aromas to fully open up before taking a sip. It would make a great accompaniment to traditional Gascon cuisine - think duck legs, foie gras, canelés or sheep’s cheese.