Francois Voyer - Grande Champagne Napoleon - neue Ausstattung

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

Special Features:

François Voyer Napoléon brings together eaux-de-vie exclusively from Grande Champagne, the Premier Cru of the Cognac region. The blend is made from Ugni Blanc and contains spirits aged for more than ten and up to twenty years. Its character therefore comes not from a single vintage, but from the interplay of eaux-de-vie matured for different lengths of time.

Maturation in French Limousin oak complements a distinctly floral and fruity character with vanilla and woody notes. In the glass, the cognac is amber with an old-gold sheen. It is bottled at 40%, and the 0.7-litre bottle is supplied in gift packaging.

Tasting Notes:

• Nose: On the nose, rose, jasmine and carnation flowers mingle with peach and plum. Dried flowers and ripe peach also emerge over citrus peel and marmalade. Hints of cigar-box wood and spices complete the bouquet.
• Palate: On the palate, the cognac is powerful yet supple, with a distinctly woody character. Full-bodied flavours of ripe, fresh stone fruit meet pronounced spice, with hints of creamy vanilla and toasted almonds. Fine, dry tannins and fresh acidity provide a counterpoint to the ripe fruit.
• Finish: The finish is soft, supple and creamy. Ripe peach and toasted almonds remain perceptible.

Distillery/Bottler:

The history of François Voyer is closely linked to Verrières in Grande Champagne and the Chauchet family. During the difficult trading years of the 1990s, François Chauchet and his sister Christine developed direct sales of their cognacs. Pierre Vaudon initially worked with François Chauchet as an intern, then helped shape the house's blends as cellar master. In 2018, he took over the brand and its stocks, having already worked for François Voyer for eighteen years. The vineyards remained with the family at that time, and a supply agreement ensured their continued collaboration.

Vaudon's approach combines viticulture, distillation and the long-term development of blends. In the vineyards, he had measures introduced to loosen compacted soils so that roots could penetrate more deeply. During distillation, he bases temperature control on the curves of earlier wood-fired distillations. For his blends, he keeps base blends reduced to 40%, allowing them to continue maturing and sustain the aromatic style over the years. His cask selection includes Bercé oak alongside traditional oak sources.

Facts: