Armagnac Cles des Ducs 1970's Magnum
Magnum, Grande Réserve, Waxbutton on Label with Cles des Ducs
Provenance: De Baecque, 11/3/2015
|Fill level||Top shoulder|
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.
Cles des Ducs(We currently have no information available on this brand)
Clés des Ducs
The history of the Armagnac Clés des Ducs interweaves with that of Armagnac, of Gascogne, of this wild and rugged land where a tradition of nobility and elegance is rooted. The first Eau de Vie was created from the 15th century in the heart of the Gers, in the village of Panjas.
The Armagnacs come primarily from the Ugni Blanc grape grown on faintly wooded terroir. As soon as the distillation process begins, Clés des Ducs prefers medium-to low-heated stills. Worth mentioning is that the aging in new oak barrels is limited to three or four months to restrict the wood absorption.