Martell Chanteloup XXO: A Heritage Blend Representing the House at Its Finest
Named in honor of the Château de Chanteloup, the historic birthplace of the House of Martell, this XXO brings together up to 450 very old eaux-de-vie from the four most prestigious Cognac crus. Founded in 1715, Martell is the oldest of the great Charente houses, and this blend represents its most ambitious expression: nine generations of tradition, now carried forward by Christophe Valtaud, Cellar Master, who crafts for his successors what he himself inherited from his predecessors.
Awards
Martell Chanteloup XXO was honored at two major international competitions in 2020.
- Gold Medal — International Wine and Spirits Competition, 2020
- Silver Medal — International Spirits Challenge, 2020
Tasting Martell Chanteloup XXO: A meditative XXO featuring four crus
The Tasting
This eau-de-vie boasts a warm mahogany hue with coppery highlights that immediately reveal the depth of its aging. On the initial nose, notes of aged honey and vine peach come through boldly, accompanied by ripe apricot. As it breathes, the bouquet deepens with notes of candied fig, toasted almond, and walnut, while hints of rancio—the hallmark of spirits aged for a long time in barrels—emerge. The attack on the palate is full-bodied and silky, carried by a roundness that never overwhelms the wine’s character. The mid-palate unfolds a fruity and spicy aromatic palette with great persistence. The long, warm finish prolongs the rancio and candied fruit notes, creating a remarkably sustained sense of fullness.
- Age classification: XXO — Extra Extra Old, an exceptional cuvée reserved for heritage blends, with a legal minimum of 14 years
- Blend: up to 450 very old eaux-de-vie from Grande Champagne, Petite Champagne, Les Borderies, and Les Fins Bois
- Age of the youngest eau-de-vie: 14 years
- Aging: fine-grained oak barrels
- Distillation: double distillation in Charentais copper stills
- Alcohol content: 40% vol.
- Cellar Master: Christophe Valtaud
- Status: Cognac house founded in 1715
Food and Wine Pairings
Martell Chanteloup XXO is best enjoyed neat, as a meditative digestif, after a gourmet meal. Its rich aromas and the lingering notes of rancio make it a natural companion to dark chocolate with a high cocoa content, fine candied fruits, or a carefully selected premium cigar. Any dilution or use in a cocktail would be contrary to the nature of this blend.
Aging Potential
To fully reveal the tertiary aromas and rancio of this blend, serve in a tulip glass at 20–22°C, pouring 3 to 4 cl into the widest part of the glass. Gently warm the glass in the palm of your hand for a few minutes—never using a flame—then bring it to your nose in successive stages to first capture the volatile notes, followed by the deeper aromas. An unopened bottle can be stored indefinitely away from light and temperature fluctuations, in an upright position. Once opened, the bottle retains its qualities for several months if carefully recorked: the cognac no longer evolves in the bottle; it is simply preserved there.
From the vineyard to the cellar: Martell’s expertise behind a rare blend
The vintage in the vineyard
The eaux-de-vie that make up Chanteloup XXO come from the four most renowned crus of the Cognac appellation: Grande Champagne, whose Cretaceous limestone soils give the eaux-de-vie finesse and an exceptional aptitude for slow aging; Petite Champagne, which is similar in structure; Les Borderies, whose flint-rich clay-limestone soils impart a characteristic note of violet and a distinctive roundness; and Les Fins Bois, with its more clay-rich soils, which contribute suppleness and fruitiness to the blend. The dominant grape variety is Ugni Blanc, which is naturally acidic and low in alcohol—qualities ideal for Charente-style distillation.
Work in the Cellar
The base wine—a dry, acidic white—is distilled twice in Charente-style copper stills using the “repasse” method: the first heating produces the “brouillis,” while the second heating extracts the “cœur,” the only fraction retained by the Cellar Master after a precise separation of the “têtes,” “secondes,” and “queues.” The eaux-de-vie are then aged in fine-grained oak barrels, losing a tiny portion each year through natural evaporation—the angels’ share. The oldest ones find their way to the House’s paradise: the heritage reserve cellar. Christophe Valtaud blends up to 450 eaux-de-vie from different vintages and ages, before gradually reducing the alcohol content to 40% vol., to create a cuvée that carries on a legacy spanning nine generations.
