A 46-year-old Fins-Bois. Few producers of this cru take up the challenge of keeping their eau-de-vie for longer than 15 to 20 years, this cru is already ripe at a younger age. Time did well on this cask. This cognac is nicely balanced and very aromatic. Spring is just around the corner, soon everything will get scent and color again. That's what you get in your glass, the revival of nature. A visit to the beekeeper, with a pronounced waxyness, salty sweet honey with floral notes. Ripe stone fruit and stewed "haspengouwe" pears. Custard buns and brioche provide a pleasant balance. All this goodness in combination with white pepper and notes of licorice. This cognac has a firm body but continues to dance elegantly. The finish is layered and pleasant.

About the producer:

It all started in 1771, when Francois Gaborit bequeathed his Mérignac domain and vineyards to his stepson, Pierre Nalbert. For generations, the domain grew and evolved: Denis Nalbert, as early as 1833, described how April frosts, dry spells and hail storms affected harvest. Fast forward to the 20th Century: Denis, then Pierre Mousset planted a large part of today’s vineyards and installed the first 25hl still. The second was installed by Bernard Vaudon. He married Anne-Marie Mousset: the two of them being from vine-growing families, the estate grew again.Today, Anne-Marie Vaudon and Pierre Vaudon are the custodians of this history and know-how. Pierre Vaudon, who is also head of the renowned Cognac house Francois Voyer. The Cognac Vaudon brand focuses on a single “cru” of cognac: The Fins Bois, the biggest cru of the region. Its light soil is made from hard, superficial calcareous clay (silicified). It brings body and softness to their cognacs. This cru is known to age quickly. It develops spicy and liquorice notes very early. They use the Ugni Blanc grapes – machine-haversted in September – follow the strictest rules of modern oenology through delicate pneumatic pressing, light settling filtration, yeasting and thermo-regulated fermentation in stainless steel vats, as well as a thorough analysis of the constituents of each wine. These are the foundations of the quality of their eaux de vie. They do not add any sulfur to their wines.