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Raymond Ragnaud
In the 1860s the Ragnaud family owned a small vineyard in Grande Champagne of Cognac, a cru not yet classified Premier Cru but recognized by all the professionals of the time as the best Cru in the Cognac Region and which would later be classified Premier Cru because of its exceptional qualities.
The vineyard then, as now, was planted with Folle Blanche and Ugni-Blanc, a grape variety resistant to phylloxera, a deadly disease that plagued the entire Cognac vineyard at the time.
It was in 1920 that Paul Ragnaud settled at Château in Ambleville followed in 1941 by his son Raymond, who decided to create the Raymond Ragnaud brand by bottling the eaux de vie of his heritage under his name.
In 1963, his wife, later helped by his two children, Françoise and Jean-Marie, increased the vineyard by successive purchases to 47 hectares spread over 3 properties: Ambleville, Criteuil la Madeleine and Lignères-Sonneville on the famous limestone hillsides of Grande Champagne.
For the past 30 years, Françoise Ragnaud-Bricq has remained true to her ancestral roots, managing her three vineyards and perpetuating the traditions of know-how of a family established in Ambleville for over 150 years in the vineyards of Grande Champagne Premier Cru.
Description Raymond Ragnaud 2003.
The house Raymond Ragnaud has a unique collection of vintages from 1990 to 2006 without interruption. To preserve their authenticity, no caramel, wood or sugar is added. Only a slight reduction with distilled water is carried out, with no pressure filtration or chilling.
Like all Cognacs from the house of Raymond Ragnaud, this 2003 vintage is made from grapes grown exclusively in the prestigious Grande Champagne cru, a sumptuous blend of eaux-de-vie from the 2003 harvest, a very good vintage. The bottle format is fairly classic and faithful to tradition, while a fairly exhaustive label concerning product details will attract the most discerning connoisseurs.
Amber in color, this Millésimé 2003 has a sweet, gourmand aroma. The nose offers a wide range of fruity expressions: the greediness of muscat and candied fruit, the freshness of orange peel and lemon blossom notes, the warmth of baked apple aromas, all complemented by an underlying note of fruit Secs. Beautifully complex fruitiness, accompanied by some spicy notes and cinnamon.
This complexity of fruit continues harmoniously on the palate with notes of candied peach, marmalade, apricot in syrup. Salivating touches of preserved lemon and roasted pineapple bring vivacity and freshness. In the mid-palate, caramelized aromas reminiscent of crème brûlée follow through to the finish, with delicate hints of smoke. Fruity, complex and delicious, this is a no-brainer!