<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD align=left>Cognac Louis XIII
</TD><TD align=right>
By Thierry Paul Leroux
While the Louis XIII Cognac is made exclusively with grapes from the Grande Champagne district, the Cognac appellation, however, stretches across 218,202 acres (88,341 ha) and is divided into 6 different growing areas or crus.
<TABLE cellSpacing=0 cellPadding=5 width=165 align=right border=0><TBODY><TR><TD vAlign=center align=middle>
</TD></TR><TR><TD align=middle>
Louis XIII
</TD></TR></TBODY></TABLE>The Grande Champagne growing area is located in the heart of the Cognac appellation and covers 34,002 acres (13,766 ha).
The crumbly limestone soil, rich in fossils and calcium carbonate, and the weather, which is not influenced by the ocean, are the reasons behind the finest and most aromatic Cognac. Cognac from Grande Champagne only reaches maturity after a long stay in barrels.
The Petite Champagne district spreads across 39,942 acres (16,171 ha).
The soil is made of a compact layer of limestone and the western part of this sector is under the influence of the oceanic climate.
Cognacs from the Petite Champagne cru sometimes have floral aromas that can rival those from Grande Champagne, however, they rarely have their exceptional finesse.
The Borderies district only includes 10,275 acres (4,160 ha). Cognac from this area has very pronounced floral aromas, often violet, iris and jasmine and is typically used as the base for blending.
The vineyards located in the Fins Bois, Bons Bois, and Bois Ordinaires districts cover 137,950 acres (55,850 ha). They produce heavier alcohols, which are ordinary rather than refined and age rapidly. Fortunately, the best producers do not use grapes from these districts, which ought to be excluded from the Cognac appellation.
Presented in a Baccarat crystal bottle that some find beautiful and others view as a little too baroque, the reputation of the Louis XIII Cognac from Maison Rémy Martin is well established. From Winston Churchill to Christian Dior, and including Elton John, high profile politicians, celebrity fashion designers and pop stars, all have contributed to make Louis XIII an icon. It was therefore intriguing to see if there was substance behind the king's glitter.
Adorned with old Cuban or Santo Domingan mahogany color, Louis XIII is dark and extremely warm.
At first, the bouquet reveals a great diversity of aromas but lacks a bit of precision. It is only when it warms up, which is normal for a Cognac, that Louis XIII reveals its floral aromas and spicy scents. Jasmine and narcissus dominate the flower notes while the spice notes highlight saffron and Chinese five spices. Cuban cigar aromas wrap up the first approach. The first aromas of the bouquet are pleasant, however, they could have been a bit more precise.
The second nose is much more precise and mixes floral aromas and fruit scents. Among the floral aromas, iris dominates violet, even though the latter usually has a natural tendency to be overpowering. The fruit scents are rather exotic and litchi dominates pineapple, which is fortunate as pineapple scent is strong but never particularly refined. A very subtle hint of sandalwood appears at the last moment.
<TABLE cellSpacing=0 cellPadding=5 width=165 align=left border=0><TBODY><TR><TD vAlign=center align=middle>
</TD></TR><TR><TD align=middle>
The Cognac in these barrels is
over a century old
</TD></TR></TBODY></TABLE>On the palate, the attack confirms the extreme richness of this Cognac and its concentration of savors. One has to wait a few minutes, for King Louis XIII to reach its temperature, before all these savors come into place, which is perfectly normal considering how many there are.
Once it has reached the proper temperature, all the aromas found on the first and second nose come back with even an additional note of eucalyptus.
The mouthfeel is smooth, warm and exceptionally harmonious. Regarding the finish, saying that it lasts forever is not too much of a stretch and I simply gave up looking at my wristwatch after 11 minutes…
Louis XIII, a blend of spirits, which are all between 40 and 100 years old, is undeniably a top-level Cognac. Louis XIII's main qualities are its finesse, exceptional diversity of aromas, harmony and fantastic finish. This is already a lot and can explain, in part, why it is the choice of many Cognac drinkers. It also explains the score and the
.
Louis XIII, however, may not be every Cognac drinker's favorite, especially for those who are used to drinking Cognac that is a bit less rounded, a tad sharper. However, regardless of who spends a moment with Louis XIII, the king's amazing finish will delight everyone.
Last tasted on September 12, 2004.
Importers:
Rémy Amérique/ New York
Maxxium Canada/ Toronto
Maxxium UK/ Stirling, U.K.
Maxxium Japan/ Tokyo
97
</TD></TR></TBODY></TABLE>Grande Champagne, Maison Rémy MartinBy Thierry Paul Leroux
While the Louis XIII Cognac is made exclusively with grapes from the Grande Champagne district, the Cognac appellation, however, stretches across 218,202 acres (88,341 ha) and is divided into 6 different growing areas or crus.
<TABLE cellSpacing=0 cellPadding=5 width=165 align=right border=0><TBODY><TR><TD vAlign=center align=middle>
Louis XIII</TD></TR></TBODY></TABLE>The Grande Champagne growing area is located in the heart of the Cognac appellation and covers 34,002 acres (13,766 ha).
The crumbly limestone soil, rich in fossils and calcium carbonate, and the weather, which is not influenced by the ocean, are the reasons behind the finest and most aromatic Cognac. Cognac from Grande Champagne only reaches maturity after a long stay in barrels.
The Petite Champagne district spreads across 39,942 acres (16,171 ha).
The soil is made of a compact layer of limestone and the western part of this sector is under the influence of the oceanic climate.
Cognacs from the Petite Champagne cru sometimes have floral aromas that can rival those from Grande Champagne, however, they rarely have their exceptional finesse.
The Borderies district only includes 10,275 acres (4,160 ha). Cognac from this area has very pronounced floral aromas, often violet, iris and jasmine and is typically used as the base for blending.
The vineyards located in the Fins Bois, Bons Bois, and Bois Ordinaires districts cover 137,950 acres (55,850 ha). They produce heavier alcohols, which are ordinary rather than refined and age rapidly. Fortunately, the best producers do not use grapes from these districts, which ought to be excluded from the Cognac appellation.
Presented in a Baccarat crystal bottle that some find beautiful and others view as a little too baroque, the reputation of the Louis XIII Cognac from Maison Rémy Martin is well established. From Winston Churchill to Christian Dior, and including Elton John, high profile politicians, celebrity fashion designers and pop stars, all have contributed to make Louis XIII an icon. It was therefore intriguing to see if there was substance behind the king's glitter.
Adorned with old Cuban or Santo Domingan mahogany color, Louis XIII is dark and extremely warm.
At first, the bouquet reveals a great diversity of aromas but lacks a bit of precision. It is only when it warms up, which is normal for a Cognac, that Louis XIII reveals its floral aromas and spicy scents. Jasmine and narcissus dominate the flower notes while the spice notes highlight saffron and Chinese five spices. Cuban cigar aromas wrap up the first approach. The first aromas of the bouquet are pleasant, however, they could have been a bit more precise.
The second nose is much more precise and mixes floral aromas and fruit scents. Among the floral aromas, iris dominates violet, even though the latter usually has a natural tendency to be overpowering. The fruit scents are rather exotic and litchi dominates pineapple, which is fortunate as pineapple scent is strong but never particularly refined. A very subtle hint of sandalwood appears at the last moment.
<TABLE cellSpacing=0 cellPadding=5 width=165 align=left border=0><TBODY><TR><TD vAlign=center align=middle>
The Cognac in these barrels is over a century old
</TD></TR></TBODY></TABLE>On the palate, the attack confirms the extreme richness of this Cognac and its concentration of savors. One has to wait a few minutes, for King Louis XIII to reach its temperature, before all these savors come into place, which is perfectly normal considering how many there are.
Once it has reached the proper temperature, all the aromas found on the first and second nose come back with even an additional note of eucalyptus.
The mouthfeel is smooth, warm and exceptionally harmonious. Regarding the finish, saying that it lasts forever is not too much of a stretch and I simply gave up looking at my wristwatch after 11 minutes…
Louis XIII, a blend of spirits, which are all between 40 and 100 years old, is undeniably a top-level Cognac. Louis XIII's main qualities are its finesse, exceptional diversity of aromas, harmony and fantastic finish. This is already a lot and can explain, in part, why it is the choice of many Cognac drinkers. It also explains the score and the
Louis XIII, however, may not be every Cognac drinker's favorite, especially for those who are used to drinking Cognac that is a bit less rounded, a tad sharper. However, regardless of who spends a moment with Louis XIII, the king's amazing finish will delight everyone.
Last tasted on September 12, 2004.
Importers:
Rémy Amérique/ New York
Maxxium Canada/ Toronto
Maxxium UK/ Stirling, U.K.
Maxxium Japan/ Tokyo
BRING A NICE BIG BOTTLE OF LOUIE TRE.....
uppy:
