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Armagnac    

Armagnac

Armagnac is a French brandy produced in the heart of Gascogny, to the south east of Bordeaux. Within the region there are three defined areas: Bas-Armagnac – produces the highest quality, most refined and complex Armagnacs. Ténarèze – yields most of the production and is known for its perfumed style of Armagnac. Haut-Armagnac is the least important of the three both in terms of quality and quantity.

Armagnac is generally distilled once (as opposed to twice in Cognac) and this can promote a more intense fruit character and an “earthy”, rustic flavour. Armagnac is mainly aged in local oak barrels which give more complexity and less sweetness to the finished spirit than their Cognac counterparts.

Showing all 3 results

  • V.S.O.P. “Audace”, Janneau, Condom, 40% vol, 70cl

    V.S.O.P. “Audace”, Janneau, Condom, 40% vol, 70cl

    AR01

    Typical of the Janneau house style, their VSOP is a blend of carefully selected eaux-de-vie, some matured for up to 20 years in new oak casks in Janneau’s ancient cellars in Condom.

     

    It is a blend of spirits distilled from white wines from the Baco, Ugni Blanc and Folle Blanche grape varieties, produced in the two main areas of the Appellation Controlée: Bas Armagnac and Tenaréze.

     

    It is also a combination of two different types of distillation: a double distillation in pot stills, specific to Janneau and a single distillation in a continuous still. The distillation is carried out in winter and by law must be completed by 31st March following the harvest.

     

    The freshly distilled, transparent spirit is aged in 450 litre casks made from oak from the nearby forests of Limousin and Monlezun. Over years of ageing (the V.S.O.P. is aged for at least 7 years) the spirit acquires its woody aromas, typical amber colour and subtle tannin flavours.

     

    Bright and amber in colour with a nose that has aromas of honey, figs, and toasted nuts. The palate is lively with a fruity-yet-dry medium-to-full bodied style;  white chocolate and caramel notes lead on to the finish that is long with honey, raisin and spice flavours.

     

    Bottled in the distinctive, fluted basquaise bottle.

     

    £31.14

  • Bas Armagnac 10 y.o., Baron de Sigognac, 40% vol, 70cl

    Bas Armagnac 10 y.o., Baron de Sigognac, 40% vol, 70cl

    AR06

    The Guasch family have been in Gascony since the 12th century. They have owned the château at Bordeneuve since 1974 and are one of the region’s largest courtier and negociant operations. Today the father-and-son team of Jean-Claude and Thomas look after viticulture, vinification and distillation.

     

    Bordeneuve has 30 hectares dedicated to vineyards; 75% are planted with ugni blanc and the rest with baco. The vineyards are superbly situated on very fine clay-sand soils, which are high in acidity and in some places mixed with iron, hence the name sables fauves or tawny sands. Boulbène topsoil, the characteristic regional sediment, is rich in limestone. The domaine is almost unique in the region as all its production is distilled into armagnac instead of wine.

     

    After a minimum of 10 years in barrel this brandy has an attractive nose with discernible hints of vanilla, cinnamon and candied orange. Very round and full in the mouth; earthy with notes of dried fruit and toffee yet showing floral, woody and spicy notes. A long well balanced finish with hints of almonds and vanilla.

    £42.12

  • Bas Armagnac 20 y.o., Baron de Sigognac, 40% vol, 70cl

    Bas Armagnac 20 y.o., Baron de Sigognac, 40% vol, 70cl

    AR02

    The Guasch family have been in Gascony since the 12th century. They have owned the château at Bordeneuve since 1974 and are one of the region’s largest courtier and negociant operations. Today the father-and-son team of Jean-Claude and Thomas look after viticulture, vinification and distillation.

     

    Bordeneuve has 30 hectares dedicated to vineyards; 75% are planted with ugni blanc and the rest with baco. The vineyards are superbly situated on very fine clay-sand soils, which are high in acidity and in some places mixed with iron, hence the name sables fauves or tawny sands. Boulbène topsoil, the characteristic regional sediment, is rich in limestone. The domaine is almost unique in the region as all its production is distilled into armagnac instead of wine.

     

    Very supple on the nose dominated by impressions of vanilla and reminiscent of brioche. Quite velvety on the palate at the start followed by flavours of violets, prunes, and vanilla. A gentle but long finish evokes liquorice, cinnamon and dried fruit.

    £65.88