There are five or six hundred producers of cognac in the cantons of Cognac. Most produce their spirits for the big commercial names in the industry. Hermitage carefully select the golden nectars from barrels where history has stood still. Many of their cognacs have vintages, others, age statements which define the period of time spent in barrels.
Hermitage seek history and provenance for their cognacs, but also look for smaller details such as cellar location and humidity, size and type of oak barrels along with their toasting and age. They look at the size and shape of the still on which the cognacs are made and perhaps most importantly, the families who have made them and their belief in producing cognac that will be different from the rest.
Ugni Blanc and some Folle Blanche
The land here is flatter than around the town of Segonzac but the soil is chalky and porous, ideal for growing cognac vines as the roots can penetrate deep into the ground looking for water.
This cognac is double distilled on a small Charentais Alembic still which helps to concentrate the wine flavours during distillation.
This cognac has been aged in Limousin barrels for over 20 years in fairly damp cellars. This helps to keep the barrels damp and the spirit in contact with the natural tannins in the oak for longer.
Reduction and Strength
Cognacs from the Grande Champagne age very slowly and can take more than 50 years to fully mature. Some gradual reduction has taken place to ensure this cognac is sold at its best strength
Nose: This deep, golden cognac has a wonderful aroma of toffee with roasted nut, some spices and just a hint of pineapple.
Palate: Fine cognacs become more complex as they mature. There are flavours of spice and coffee with pineapple in the background.