Rémy Martin’s Coeur de Cognac, meaning “Heart of Cognac,” is produced from grapes grown in the Grande Champagne and Petite Champagne crus of the Cognac region – not to be confused with France’s Champagne wine region.
Among the growing areas used for Cognac production, Grande Champagne and Petite Champagne are particularly renowned for the quality and ageing potential of their eaux-de-vie.
Production involves double distillation in traditional copper alembic stills, followed by maturation and development in French oak barrels. The origin and character of the wood become an integral part of the aromas and flavors experienced in every sip.
During my last visit to the region, I walked alongside one of the vineyards where a deep trench had been excavated. Only around twenty centimeters beneath the surface, a striking white layer appeared – the chalky limestone soil characteristic of the area, extending many meters below the vineyard.
The Cognac itself is simply wonderful.
Its color is golden amber, while the nose reveals an evolving spectrum of exotic fragrances, spices and ripe fruit, all wrapped in a delicate veil of toasted oak.
Fresh and expressive on the palate, it offers flavors of pear and dried apricot. The alcohol is beautifully integrated, contributing freshness and complexity rather than overwhelming the fruit.
A delightful Cognac and a thoroughly enjoyable digestif.
