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Maxime Trijol 1969 Vintage Petite Champagne Cognac

干邑级别
Vintage

Learn more about the different Cognac ages

生产地区
Petite Champagne

Learn more about the different Cognac growth areas

瓶装容量
700ml
酒精度数
40%
Vintage year
1969
品牌
马克西姆特利岳尔干邑

品酒笔记

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Eye: 

An orange robe, with charming tinges of amber.

Nose: 

Extremely expressive, with the fragrance of dried figs, prune and walnut. Beautifully blended with woody tones, sweet vanilla and enticing rancio fusing together to create a powerful aromatic expression.

Palate:

Initial hit reveals delicious creaminess. To follow, the dried fruits enter into the palate and blend with a tannic structure to create a remarkable finish.

Growth area & soil: Petite Champagne

Petite Champagne

Petite Champagne

描述

Maxime Trijol 1969 Vintage 

A 1969 Vintage, composed of a blend of eau-de-vie from the Cognac’s finest region Grande Champagne, this is a classic choice. With its powerful punch, harmonious blend and superb aromatic expression, it is an edition every connoisseur will appreciate.

Born from a house with a history dating back to the 1800s, more than five generations of the Trijol family have optimised traditional methods of production. Overseeing every inch of each Cognac creation, there is guaranteed expertise in every sip. With the 1969 Vintage being subject to the superiority of this house’s ageing process, it is undeniably a sublime choice.

Presentation of the bottle

With a favourable class evident from the first glance, the bottle of this Vintage is simple, yet enticingly sophisticated. Embodying its rich heritage, gold and white allow the royalty of this Cognac to be beautifully expressed. Housed in a wooden box with a glass window, it is an exceptional gift for anyone that appreciates the tradition of a superior Cognac.

How to enjoy

Best enjoyed neat at the end of a meal, warmed to 20°C to allow the fruity and woody tones to rise to the surface. A warming tipple offering a taste of delight to finish an evening.

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About 马克西姆特利岳尔干邑

马克西姆特利岳尔干邑的历史可以追溯到19世纪中,它不仅用自己的葡萄园生产“生命之水”,还从其他生产商那里购买葡萄酒,以便蒸馏出更高的产量。五代人一直保持着传统的干邑生产方法,至今他们都会监控干邑生产的每一个环节。由于庄园购买了其他酿酒厂的葡萄酒,他们能够运用不同产区的出品生产出种类繁多的干邑。

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