Without the influence of Alexandre Gabriel, it is fair to say that there would no Maison Ferrand as we know it today. An encounter between Gabriel and one of the oldest wine growing families in the Cognac region in 1989 led him to realise that one of the oldest Cognac houses with some of the best savoir-faire of the region was at the time totally dormant. Gabriel offered his expertise to help market the good stocks of Cognac the house retained and outlined his intention to bring back the true expression of Grande Champagne’s great terroir through age-old, craft-based production methods.
This is a blend of Cognac and grape juice which was actually produced in Cognac, where it was aged for 18 months, with 12 of those spent in oak casks. It's simply stunning with a cheese board, so do yourself a favour and pick one up for next gathering which requires one.
Tinned peaches and toasted almonds dominate the palate, but there's plenty of melting butter and prunes there too.