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The Drouet family has been rooted for three generations in the land of Grande Champagne, the Premier Cru of the Cognac region. The vineyard, authenticated since 1848, won an award at the Brussels World Fair in 1897.
70% of Salles d'Angles is planted in Grande Champagne and the rest in Petite Champagne, the second growth, all just a stone's throw from the town of Cognac.
The 40-hectare vineyard is planted 93% with Ugni Blanc and the rest with CoLombard, two of the three major grape varieties authorized in the Cognac delimited region, as stipulated in current legislation. The entire vineyard is cultivated using integrated methods: inter-row grassing, no weedkillers, organic fertilizers.
The two red copper stills used for wine distillation (double toasting) are small, with a capacity of 10 hectos. The cut at the heart of the toast is entirely managed by the owner and him alone. The Cognacs are aged exclusively in 250 to 400-liter casks, adapted according to their age (new casks, red casks and old casks) and the age of the Cognac. A Rare alchemy whose every step is an Art.
From the Petite Champagne terroir and bottled in Brut barrels at 53.2% vol., this Cognac Millésimé 2010 by Patrick Drouet expresses an authentic, unadorned vision of the Charentais spirit.
True to the philosophy of The Cask Strength collection, this cuvée is unreduced and non-chill-filtered, preserving all the integrity and aromatic richness of its oak ageing.
La robe golden color sparkles with warm highlights. The nose opens with elegant floral notes, crossed by a discreet rancio, the signature of fine aging. On the palate, the attack is full and soft, despite the strength of the degree, with frank notes of toffee, butterscotch, noble wood, and a touch of herbaceousness in retro-olfaction. The whole, balanced and expressive, offers a Rare profile of contemporary Cognac with clean, round and persistent aromas.
Issued in a limited edition of 650 bottles, this wine perfectly embodies Drouet's savoir-faire and the aromatic richness of a cru with character. To be enjoyed neat, at around 18-20°C, to reveal all its texture and energy.