Paul Beau Vs 6 Yr Cognac

Description

At the end of the 19th century, Samuel Beau purchased a dilapidated vineyard in the Grande Champagne region of Cognac, France. While the vineyard had suffered from a neglectful owner, Beau recognized that the estate enjoyed rich, chalky soils, rolling hills and generous amounts of sunlight, and would be ideal for the distillation and maturation of cognac. After purchasing the estate, Beau began tending to its soil and improving the quality of the grapes that were cultivated on the estate. Upon his death in 1914, Beau passed the vineyard on to his son, Paul. 40% ABVPaul was married to Denise, a lady with great knowledge of wine production having been born into a family of wine growers. Together, Paul and Denise planted more vines, enlarging it to a little over 100 hectares in size. Over the years they also modernized the buildings and distillery, whilst keeping the traditional alembic stills to ensure the age-old quality of their produce. While much of the cognac produced by Maison Beau was sold to larger cognac houses during the early part of the 20th century, in 1977 the decision was made to keep some of their cognac back from sale to the larger houses, with the idea to bottle and sell directly under their own labeland the Paul Beau brand name was created.Today Cognac Paul Beau can be found around the globe. Concentrating on producing older qualities, this artisan brand has been extremely well received by consumers and experts in the cognac field. Since the beginning of the millenium, Paul Beau cognacs have won various awards from some of the most prestigious of competitions.In keeping with tradition, all stages of cognac production continue to be carried out on the premisesfrom cultivating the vines right through to bottling and aging. The Ugni Blanc harvest takes place in October of each year when the grapes are at optimum ripeness related to sugar and acidity. The grapes are crushed and the juice is fermented with indigenous yeasts in temperature-controlled vats for about ten days. The wine is quite acidic at this point with an alcohol level of between 8-10%.Tasting NotesThe bouquet is rich and intense, with notes of banana, white peach, apple, pear and caramel, while the palate is round and almost sweet with hints of violet. An intense and aromatic nose offers hints of vanilla, banana flambe, and caramel-apple pie. This young but evolved cognac has already achieved a fine balance between wood and alcohol.