Vaudon Cognac XO Carafe Fins Bois

Volume: 0.7 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: No

Special Features:

This XO combines its Fins Bois origins with a blend maintained over many years. Its eaux-de-vie are made from Ugni Blanc and have an average maturation age of around 20 years. Since 2016, Vaudon has used a solera method for this Cognac, adding further eaux-de-vie to an older base blend. The age therefore describes the average of the blended spirits, rather than a uniform age shared by every component.

The Cognac has a floral, fruity character with exotic accents and a supple texture. It contains no added colouring and is bottled at 40% alcohol in a decanter containing 0.7 litres. Gift packaging is included.

Tasting Notes:

• Nose: The nose opens with floral notes before unfolding into fruit. Violet, mango and nuts give way to candied orange peel and peach, while the bouquet remains delicate and fragrant.
• Palate: The palate opens softly, with a silky texture. Pronounced exotic fruit notes shape the flavour, accompanied by gentle spice and subtle oak. The mouthfeel is supple without feeling heavy.
• Finish: The long finish is warm and lightly spicy, with lingering fruity notes.

Distillery/Bottler:

The history of the Vaudon family estate dates back to 1771, when François Gaborit left his property and vineyards in Mérignac to his stepson Pierre Nalbert. Over the generations, the vineyards were extended and the distillery expanded. Today, Anne-Marie Vaudon and Pierre Vaudon continue this legacy. The house is based in Échallat and focuses on the Fins Bois Cognac growing area.

Vaudon presses its Ugni Blanc grapes pneumatically and ferments the must in temperature-controlled stainless steel tanks. No sulphur is added to the wines, which rest on their lees before distillation. Distillation takes place in two runs in Charentais pot stills; the cellar master determines the cuts between the distillate fractions by smell. The house uses Limousin oak for maturation, moving the eaux-de-vie from new casks into older ones after a few years so that they can continue developing without a further substantial contribution of tannins. More humid storage rooms on the ground floor and drier ones upstairs produce different maturation characteristics that are later brought together in the blend.

Facts: