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Michel Forgeron Hors d'Age

Cognac - Grande Champagne - Premier Cru de Cognac - Hors d'âge - Michel Forgeron

This Cognac is a blend of extra old cognac aged from 40 to over 50 years.

$186.61
0,70L bottle with box
In stock
Secure packaging and transport insurance

Secure packaging and transport insurance

100% secure payment
100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Michel Forgeron

Michel Forgeron

In 1909, the ancestors of the Forgeron family settled on the land of Grande Champagne at a place called "Chez Richon" not far from Segonzac.

Small capital of the Grande Champagne, classified Premier Cru of the Cognac region, Segonzac has a worldwide reputation, thanks to its hillsides which probably saw, but nothing proves, the rise of the reputation of its wines and subsequently, in the 1610s, of its brandies, later called in the second half of the 19th century Cognac.

The fourth generation still lives here today and it's the two brothers who are at the helm, one more focused on monitoring the vineyard, the other more commercially oriented.

The vineyard covers some 24 hectares, 70% of which are on plains and 30% on hillsides, the whole planted to 23 hectares of Ugni-Blanc and one hectare of Folle Blanche, the two main grape varieties for Cognac authorized by law.

It was only in 1977 that the first bottle appeared on the markets.

Description Michel Forgeron Hors d'Age.

It is a cognac composed of very old cognacs made by blending, the youngest of which is 20 years old. The cognacs come exclusively from the Grande Champagne terroir classified as Premier Cru, all of them originating from the estate's vineyard.
The dress is mahogany of Cuba supported
The mouth and nose reveal hints of white flowers such as hawthorn or linden followed by touches of acacia honey, cinnamon, nutmeg, Cordovan leather, musk that we find in the mouth with a beautiful finish on Brazilian and Ethiopian coffees, Arabica flavor.
To be enjoyed neat by heating the tulip or balloon glass in the palm of the hand to capture the subtle flavors. Will also go very well on cakes or dark chocolate ice cream or an apricot or Tatin tart.
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