05/25/2023
Join us at Norfolk Wine & Spirits on Thursday, May 25th from 6:30 PM to 8:30 PM for a tasting of new Armagnacs and French whiskies including 4 single malts, led by Andrew Gross of Discovery Bottles.
https://mailchi.mp/norfolkwineandspirits/tastings-new-releases-from-france?e=[UNIQID]
Tasting lineup:
Laballe Bas Armagnac 12 Years Old, 44.2% abv Reg. $54.99 Sale $45.99
Laballe Bas Armagnac 21 Years Old, 41.6% abv Reg. $89.99 Sale $76.99
Laballe Bas Armagnac Vintage 1998 - 20 years old - 100% Ugni Blanc, 48% abv Reg. $134.99 Sale $119.99
Laballe Bas Armagnac Vintage 1992 - 26 years old - 100% Ugni Blanc, 49% abv Reg. $139.99 Sale $119.99
Laballe Bas Armagnac Vintage 1988- 30 years old- 100% Ugni Blanc, 47.9% abv Reg. $159.99 Sale $139.99
Laballe Bas Armagnac Vintage 1973 - 45 years old- 10% Baco 49.7% abv Reg. $259.99 Sale $229.99
French Whiskies
A. Roborel de Climens, a blend of Single Malt and Grain Whiskies, le Blend, 40% abv (700ml) Reg. $44.99 Sale $39.99
A. Roborel de Climens, French Single Malt Whisky Finition Sauvignon, Chateau Floridene Cask Finish, 40% abv (700ml) Reg. $69.99 Sale $59.99
A. Roborel de Climens, French Single Malt Whisky, Finition Merlot, Chateau Gaudet, 43% abv (700ml) Reg. $74.99 Sale $64.99
A. Roborel de Climens, French Single Malt Whisky, Finition Rolle, Chateau Saint Marguerite Grand Cru Classe, 40% abv (700ml) Reg. $74.99 Sale $64.99
A. Roborel de Climens, French Single Malt Whisky, Finition Semillon, Chateau Doisy-Daene, 46% abv (700ml) Reg. $79.99 Sale $69.99
Laballe Bas Armagnac
Deep in the heart of Gascony, is Château Laballe, a family owned estate that produces an admirable range of still wines and perhaps more famously, the distilled spirit known as Armagnac. Château Laballe’s founding father, Jean-Dominique Laudet, purchased the domaine back in 1820. After a career in the spice trade, Jean-Dominique’s dream was to settle down in the country and produce France’s oldest spirit. Today, Cyril Laudet and his wife Julie represent the 8th generation to continue the family tradition of producing a range of fine Armagnacs.
Located at the edge of the Landes forest (France’s largest) and Gers river, Château Laballe lies in the terroir of Bas Armagnac. The soils here are largely composed of silty-sand and clay, with a high percentage of iron oxide. Known locally as Sables Fauves (tawny soils) its composition and profile is perfectly suited to ugni blanc and baco, the grape varieties used in the production of Château Laballe’s Armagnac. True to tradition, the domaine has used the same copper still since 1923. The spirits then age in barrels made of oak from the nearby Landes forest. Throughout their elevage, the Armagnacs are also aerated two to three times a year in order to create a more harmonious and integrated spirit.
Whisky Roborel de Climens: The Bordeaux Oenologist’s Touch
(Adapted from an article that originally appeared in Sommeliers International December 1, 2021)
Brown spirts are booming with sales increases that would make many winemakers envious. Whisky is no longer the exclusive preserve of the Scots and the Irish, especially since France is the leading producer of barley and the leading maltster in Europe. French barley is among the best for the production of blended scotch, Scottish or Irish single malt and also French spirits. France has all the resources to produce premium whiskys: exceptional terroirs for barley, sources of pure water, a perfect mastery of malting and distillation.
Aymeric Roborel de Climens would add the name of Bordeaux to whisky. The trained oenologist, whose name immediately links him to the Bordeaux wine industry, embarked on the adventure to create whisky distilled in France and finished in wine barrels. The made in Bordeaux contribution of the oenologist-whisky maker remains a deep know-how of the art of ageing in barrels. Aymeric Roborel de Climens believes that a palate accustomed to wine is a real asset to bring flavors towards a fruit intensity. An expertise adapted to the maturation of brown spirits in oak barrels. A justified choice, he argues, by the expertise brought by the French cooperage to a spirits sector so far dominated by second-hand bourbon barrels.
For his single malts, he is very interested in the dynamic contribution of the Merlot, Sauvignon and Semillon varietals, each of them bringing its specific characteristics; fruit, vivacity, roundness or noble reduction ... At each step, from the beginning to the final product, he carefully considers the origin of the barrels to the chateaux, which are organic or biodynamic in order to guarantee a certain purity of fruit. Chateau Guadet in Saint-Emilion, Chateau Floridene in Graves, Chateau Doisy-Daene in Barsac and Chateau Sainte Marguerite in Cotes de Provence are all mentioned on the whiskies' labels. The range is composed of various references, including three flagship products: a finish of six to twelve months in Sauvignon and Semillon barrels, and one of eighteen months in Merlot barrels, establishing a very relevant link between the wine industry and whisky. An oenologist's whisky is born!
