Bache-Gabrielsen La Coupe - 120th Anniversary Grande Champagne

Volume: 0.7 litres | Alcohol content: 40.6% | Chill filtration: Yes | Colouring: No

Special Features:

With La Coupe, Bache-Gabrielsen celebrates its 120th anniversary through a blend of rare eaux-de-vie from Grande Champagne, made from Ugni Blanc grapes. Released in 2025, this anniversary edition includes a hundred-year-old spirit that the house also presents separately as Révélation Lot.20. La Coupe combines this old eau-de-vie with other lots to create a cognac with floral aromas, roasted nut notes and a spicy chocolate-and-coffee character.

The release of 1,905 numbered bottles recalls the year the house was founded. Its presentation also draws on that history: the design evokes a cross-section of the French oak in which the eaux-de-vie mature. The paper wrapping recalls pharmacies of the early 20th century and Thomas Bache-Gabrielsen’s sale of cognac through Norwegian pharmacies during Prohibition. The cognac is bottled at 40.6% in a 0.7-litre bottle.

Tasting Notes:

• Nose: The nose opens with white fruit-tree blossom and honeysuckle. These develop into notes of roasted almonds, hazelnuts and peanuts, before delicate hints of vineyard peach round out the aromas.
• Palate: Pepper, clove and cardamom lead the opening on the palate. Almond and cashew gently give way to intense, persistent notes of chocolate mousse and coffee.
• Finish: The finish retains its aromatic intensity while remaining soft. A silky, velvety texture carries it to a close.

Distillery/Bottler:

Bache-Gabrielsen has roots in both Cognac and Norway. Thomas Bache-Gabrielsen arrived in the Charente from Norway in 1903 and, together with Peter Rustad, acquired the cognac house A. Edmond Dupuy in 1905. That house had been established in 1852 and became the foundation of the Bache-Gabrielsen family business. Since 2009, Hervé Bache-Gabrielsen, the founder’s great-grandson, has led the house as its fourth-generation head.

Bache-Gabrielsen operates as a négociant-éleveur: the house sources its eaux-de-vie exclusively from winegrowers who distil their own production, then oversees their further maturation and blending. Since 1989, cellar master Jean-Philippe Bergier has been responsible for selecting the spirits, guiding their development in cask and creating the blends. Oak selection and humidity in the ageing cellars are among the factors given particular attention. In 2015, two ageing cellars and a further cellar for blending were built in Louzac-Saint-André, a few kilometres from Cognac, bringing storage and maturation entirely in-house.

Facts: