Dupuy VSOP Superior Tentation

In the Shade of Fruit Trees: Dupuy VSOP Superior Tentation Cognac

Crafted from 100% Ugni Blanc grapes, Dupuy VSOP Superior Tentation Cognac has been matured in French Limousin oak barrels for five to seven years, lending it rich tannins and a rich copper hue. This blend features eaux-de-vie from the Fins Bois, Grande Champagne and Petite Champagne growing areas, famous for combining fruits and florals in perfect harmony. With its lively aromas and rich palate, this expression is all about the generosity of a lively summer, conjuring images of long days spent in the garden.

Auguste Dupuy created Cognac Dupuy in 1852, succeeded by his son Edmond on his death in 1895. Only ten years later, two Norwegians - Peter Rustad and Thomas Bache-Gabrielsen - took over the house but decided to keep the name. At the same time, they created their own Cognac brand for the Scandinavian market, which is better known as Bache-Gabrielsen Cognac.

Thomas Bache-Gabrielsen’s great-grandson Hervé runs the company today and is responsible for putting Dupuy Cognac back on the map. Cellar Master Jean-Philippe Bergier lends his skill and innovation to the mix, and together they consistently produce eaux-de-vie in the traditional manner of the previous centuries with a focus on quality and design. The Bache-Gabrielsen family are sole owners of the company, conveniently housed in a stunning mansion in the heart of Cognac. While keeping an eye on tradition, as an economist, Hervé also knows the importance of staying relevant in an ever-changing world, bringing a modern look to his products and reaching out to new markets around the world.

Presentation of the Bottle

Pairing classic design with a modern label, this release perfectly encapsulates the combination of Cognac tradition with a look to the future. The striking tall bottle is perfectly decorated with an oversized gold stopper and the Dupuy name. 

How to Enjoy Dupuy VSOP Tentation Cognac

This rich VSOP Cognac is best enjoyed in a traditional tulip glass as an aperitif or even as a digestif later in the evening. It’s the perfect accompaniment to cheeseboards or cold hors d’oeuvres.