Raymond Ragnaud Très Vieille Grande Champagne

Raymond Ragnaud Très Vieille Grande Champagne Cognac

The Raymond Ragnaud Très Vieille Grande Champagne Cognac is a Premier Cru delight that has been aged for several decades in a Charentais cellar. Over time, the rare eaux-de-vie used for this Cognac were naturally reduced to 42% ABV, and have been bottled at this strength - exactly as it came out of the cask. The finished product is one that will delight even the most fastidious of Cognac connoisseurs: a distinct and powerful Cognac, true to the uniqueness of the soil that makes Grande Champagne the most sought-after terroir in the region.  

The history of the House of Raymond Ragnaud dates back to 1860 when the Ragnaud family owned a small vineyard in the renowned Grande Champagne region. In 1920, Paul Ragnaud acquired the Château of Ambleville and set up producing Cognac. He was succeeded just over two decades later by his son Raymond, who took over caring for the vineyard marketing the eaux-de-vie he had inherited.

In 1963, Raymond’s wife expanded the business, aided by her children Françoise and Jean-Marie. Today it covers 47 hectares in 3 different vineyards - Ambleville, Criteuil and Lignières-Sonneville - sprawled across the slopes of the Premier Cru, an area known for producing eaux-de-vie of unparalleled quality.

For the last 30 years, Françoise Ragnaud-Bricq has remained faithful to her roots and carried on the tradition of supervising the grape harvest with meticulousness. She works alongside the Cellar Master at Maison Raymond Ragnaud to produce their distinct single estate Cognacs, using only two copper pot stills with a capacity of 16 hectolitres each. 

Presentation of the Bottle

This expression comes in a sleek, tall bottle featuring a classic, understated label and gold wax on the neck. 

How to Enjoy Raymond Ragnaud Très Vieille Grande Champagne Cognac

Pour this rare Hors d’Age Cognac into a tulip glass and let it rest for 30 seconds before taking a sip. Optionally, a small dash of mineral water could be added to open up the aromas further.