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Wine Description
The Story
Located 70 miles north of the Bordeaux region, between the Atlantic coast and the Massif Central, the region of Cognac is influenced by both oceanic and continental climates. The region was delimited by law in 1909, with its six subdivisions defined in 1938: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires. The finest crus of the region are the Grande Champagne and Petite Champagne, known for their chalky soil — home to Cognac Lhéraud.
Cognac Lhéraud’s vines are planted to Ugni Blanc, Folle Blanche and Colombard; the last two varieties were grown more prevalently in the past, but became susceptible to different vine diseases and, over time, were replaced by Ugni Blanc. Today, Cognac Lhéraud is one of the few distilleries that produces cognacs using a blend of all three varieties.
Wine Information
Unlike most of the world’s other brandies, cognac is produced by the double distillation of a high-acid white wine. Good cognac must begin with a good wine, such as that made from the Lhéraud family’s vineyards. Lhéraud’s cognacs are made in a traditional alembic copper-pot still. Distillation begins in December, after the second fermentation, and is done by hand, without electronic controls or devices. No caramel or sugar is added. The choices made during distillation — gentle or strong heating, where to make “la coupe,” or “the cut,” separating the first and last distillate from “le coeur,” or “the heart” — all greatly affect the eaux de vie.
