Domaine du Manoir de Montreuil Réserve
less floral
Cognac Dudognon Reserve
Cognac
Dudognon // Grande Champagne, France
Dudognon is one of the oldest and most respected estates in Cognac's heart: the Grande Champagne. Here the region's famous chalky soils are most pure creating spirits with hard minerality and elegant finesse.
The Dudognon vineyards are notable for not using pesticide or herbicide -- a relative anomaly in the region. The hands-off approach continues to the cellar and bottling, where the only addition is water.
Dudognon is one of the oldest and most respected estates in Cognac's heart: the Grande Champagne. Here the region's famous chalky soils are most pure creating spirits with hard minerality and elegant finesse. The Dudognon vineyards are notable for not using pesticide or herbicide -- a relative anomaly in the region. The hands-off approach continues to the cellar and bottling, where the only addition is water. The reserve bottling is a relatively light color because it averages 10 years of age and is unadulterated by any added caramel coloring.
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ageNAS
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Cost
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abv43.0
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CognacBrandy distilled in a delimited region within France from specific grapes. Must be double-distilled to no higher than 72% abv. Required to be aged in oak for at least 2 years. Also, if labeled as the following, minimum aging is: VS-2 years, VSOP-4 years, Napoléon 6 years, XO-10 years (as of April 2018).
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Cask TypeFrench oak
Tasting Notes
"The immediately recognizable delicate, pale straw color continues to the cognac's lovely, but understated aromas. That's not to say that the aromas are not there, but they focus on sea salt, lemon skin, and violet over the rich butterscotch flavors of more manipulated brandies. The palate starts a bit simple with tones of vanilla, French oak, and more floral tones. It then finishes with a fairly hard mineral/tannic kick. A very good cognac that hints at the greatness that Dudognon can achieve when allowed to rest. Kudos for showing Grande Champagne's strength as a young spirit without the handicapping of sugary additions."
Added by
John Rankin
Score
89