Vallein Tercinier XO Carafe Greg, An Exceptional Fine Champagne
Founded in 1850 in Chermignac, in the Saintonge region, the Vallein Tercinier wine estate is now run by the fifth generation of the family. This deep family heritage is evident in every decision made in the cellar, and particularly in this Fine Champagne XO blend, in which the youngest eau-de-vie has aged for at least thirty-five years—well beyond the regulatory requirements for this category. The Greg Decanter embodies this inherited expertise, presented in a glass container with a wooden stopper that also makes it a collector’s item.
Tasting the Vallein Tercinier XO Greg Carafe: Profile of a Highly Matured Fine Champagne
The Tasting
The color displays warm mahogany tones with intense coppery highlights, evidence of a long time in the barrel. On the initial nose, the rancio comes through boldly—the unmistakable signature of eaux-de-vie that have reached great maturity. As it breathes, the bouquet deepens with notes of aged leather, melted vanilla, linden blossoms, and vine blossoms, complemented by hints of sweet spices that add complexity without weighing down the overall profile. The palate confirms the richness of the nose: the attack is full-bodied and silky, and the mid-palate unfolds with a velvety roundness where mellow spices intertwine with honey. The finish is long and warm, with lingering hints of honey and a remarkable sweetness that lingers long after the tasting.
- Ageing: XO Fine Champagne, a blend of long-aged eaux-de-vie, the youngest of which is at least 35 years old
- Appellation: Fine Champagne (Grande Champagne + Petite Champagne, 50% / 50%)
- Age of the youngest eau-de-vie: at least 35 years
- Distillation: double distillation in Charentais copper stills
- Aging: in French oak barrels
- Alcohol content: 46% vol
- Producer status: family-owned wine estate, fifth generation, founded in 1850
- Packaging: glass decanter with wooden stopper, gift box
Food and wine pairings
The aromatic richness of this eau-de-vie and the depth of its blend make it a cognac best enjoyed neat, savored slowly in a tulip glass after coffee. It pairs naturally with a grand cru dark chocolate containing 70% cocoa or more, whose bitterness highlights the rancio notes. A semi-cured foie gras or a few candied figs are pairings that complement the cuvée’s honeyed and spicy profile. Using it in a cocktail would be a pointless distraction here.
Aging Potential
La Carafe Greg is served in a tulip-shaped glass, as recommended by the BNIC, which concentrates the aromas toward the nose while limiting the ethanol saturation typical of balloon glasses. Pour 3 to 4 cl, aiming for the widest part of the glass, and gently warm it in the palm of your hand for a few minutes to gradually release the tertiary aromas and the rancio—never over a flame. Bring the glass to your nose in several stages to first detect the volatile notes and then the deeper ones. As for storage, cognac no longer evolves once bottled: a sealed decanter can be kept indefinitely in a cool, dry place away from light, stored upright to prevent the wooden stopper from prolonged contact with the alcohol. Once opened, it retains its qualities for several months provided it is carefully recorked.
Vallein Tercinier in Chermignac: Fine Champagne terroir and Charente-style production
The vintage in the vineyard
Fine Champagne encompasses Grande Champagne and Petite Champagne, the two premier crus of the Cognac appellation. Their Cretaceous limestone soils, among the purest in the Charente, impart to the eaux-de-vie a characteristic finesse and an aptitude for slow, prolonged aging that distinguishes these terroirs from all other Charente crus. The dominant grape variety is Ugni Blanc, cultivated for its naturally high acidity and low alcohol content—two qualities highly valued for distillation. The Vallein Tercinier wine estate, located in Chermignac in the Saintonge region, has been cultivating this terroir for over 170 years under the uninterrupted stewardship of the same family.
Work in the Cellar
The base wine—a dry white with low alcohol content and high acidity—undergoes double distillation in Charente-style copper stills, using the “repasse” method over an open flame. The first distillation produces the “brouillis”; the main distillation extracts the “cœur de chauffe” at approximately 70% ABV, after the heads and tails have been precisely cut off. The eaux-de-vie are then transferred to French oak barrels for aging over several decades, during which the angels’ share carries away a fraction of the eau-de-vie each year through evaporation. The final blend, crafted by the House, combines eaux-de-vie from both Champagne regions to create this XO Fine Champagne, before being gradually diluted to 46% ABV by adding distilled water.
