My visit to Domaine de Pellehaut armagnac was super quick, and so also is this post.
The production facility is actually pretty huge. They grow vines, make wine, distill, and age on site.
They produce armagnac from the Tenareze region exclusively. Though they own the vines, they don't own the stills: they are serviced by one of the famous roving distillers. These distillers pull up, distill the wine, and move along to the next place.
Cows on the property, which are housed adjacent to the winery, are fed grape scraps to eat.
We tried a bunch of cognacs in the tasting room. Here are some notes that you will probably not find useful.
- L'Age de Glace (ice age): 3 year old armagnac made to be served on ice.
- 10 year old folle blanche: woody, french oak, balsam
- Reserve De Gaston: There is a different blend of this in the USA, but the version I tasted had lots of umami and meaty notes with butter and allspice
- 1989 Ugni Blanc 50% ABV: Tasty, rancio, wood in great balance
- 1983 Ugni Blanc 48% ABV: All over the place
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