Jean Fillioux Tres Vieux Extra Cognac

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

Special Features:

An initial period in new casks followed by long maturation in older ones shapes Jean Fillioux Très Vieux Extra. The eaux-de-vie selected for this blend spend several years in new casks before moving to older ones, where they develop roundness and complexity. This bottling carries no specific age statement.

Ugni Blanc grapes grown on limestone and clay soils in Grande Champagne form the basis of this Cognac. The wine is distilled twice with its lees in a traditional Charentais pot still. Alongside fruity and woody impressions, the Cognac has a pronounced pastry character, with cooked-down fruit, orange, quince and pear, as well as vanilla, praline notes and mild spices. Very ripe melon and orange jam add to this aromatic range.

This bottling traces its history to the Vieille Réserve developed by Jean Fillioux. His son Michel later renamed it Très Vieux. Its composition also remained unchanged when the name moved from XO EXTRA to Très Vieux – EXTRA. The Cognac is offered at 40% in a 0.7-litre bottle with gift packaging. Suggested pairings include blue cheese, caramelised apple tart and dark chocolate.

Tasting Notes:

• Nose: On the nose, pear jam, banana and citrus fruit mingle with the aroma of aged port. Vanilla stands out clearly.
• Palate: The Cognac is powerful and full-bodied on the palate. Woody notes accompany exotic fruit, including passion fruit and mango, alongside pronounced vanilla.
• Finish: The very long finish reveals spicy notes while remaining smooth.

Distillery/Bottler:

Domaine de la Pouyade in Juillac-le-Coq has belonged to the Fillioux family since 1894. Its 25 hectares of vineyards occupy sunny slopes in the heart of Grande Champagne. Five generations have shaped the house's development; in 2015, Christophe Fillioux took over responsibility from his father Pascal. The family house specialises in long-aged Cognacs from Grande Champagne.

The house allows its wines to undergo malolactic fermentation before distillation. This converts malic acid into lactic acid, a step used to encourage aromatic expression in both the wines and the resulting Cognacs. Distillation therefore usually begins only in December. Christophe and Pascal select French oak casks directly from several coopers, whose differing casks give them a broad foundation for their blends.

In the vineyards, the family maintains ground cover and ploughs every other row. Since 2019, it has also used a pheromone-based method to limit the reproduction of grapevine moths. Hedges, fruit trees and other plantings are retained or added to encourage biodiversity on the estate.

Facts: