Armagnac 1893 Marcel Trépout
Armagnac Ténaréze, Monastère Notre-Dame, Wax shoulder button
Provenance: Christies, 2/1/1997
Armagnac is France's oldest and most prestigious wine-based eau-de-vie. In the 16th century, it was sold over the counter in pharmacies as a "medicine". Armagnac began to be aged in oak barrels in the 17th century. Nowadays, the Armagnac region can be divided into three production areas: Bas-Armagnac, Ténarèze and Haut-Armagnac. Unlike Cognac, Armagnac is comprised of a broad palette of grape varieties, each very different, allowing for a very particular aromatic balance: Bacco adds to the wine's structure and lends it full-bodied, rich and dense aromas that require long ageing processes to fully express their roundness, smoothness and length on the palate. Folle Blanche, on the other hand, provides freshness and fruitiness in the first years of ageing. Ugni Blanc, ideal for distilling, as well as Colombard, are the final names on the region's list of most common grape varieties. When aged for 15 years or more, Armagnac displays flavours of hazelnut, orange peel, cocoa, and prunes combined with aromas of rose, verbena, leather, vanilla and even cinnamon. These Armagnacs are very dense and rounded and fully express their soil. After 25 years, Armagnacs lose their potency and mellow. Their original character gives way to oak barrel fragrances and their length on the palate becomes truly remarkable.
Marcel Trépout(We currently have no information available on this brand)
The Armagnacs Marcel Trépout take their origins at the Monastère Notre Dame in Vic Fezensac, Ténarèze in the Armagnac region, built by the Prémontrés monks and bordering an ancient Roman road, this old monastery welcomed the pilgrims on the way to Santiago de Compostela during the Middle Ages. The Armagnacs Marcel Trépout present excellent references. Their brand is one of the most famous for the quality of their Armagnacs.
Barrel by Barrel
The aging process of the Armagnacs Marcel Trépout is in the purest tradition. The Eau de vies stored in oak barrels of about 400 liters for at least 30 years. This aging allows the Armagnac to express all its aromatic complexity and to assume a deep vibrant color. The Cellarmaster ensures a permanent control of the aging, barrel by barrel. Once they achieve the desired maturity, the storage continues in a glass demi-john. All this is done for one reason only, to create an Armagnac of very high quality, exclusively belonging to its vintage year.