Calvados Vieille Reserve (= ”old reserve̶1;) has aged 4 years in oak barrels, with 25% of new oak.
Terroir:Clay and Oxfordian marl soil.
80% of bittersweet apples
20% of acid apples
from September to November
42 % vol.
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the ”petite eau” at 30% by volume and it is the second distillation, that of the ”petite eau” which gives the Calvados.
Aging: Four years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 25% of which are new. Bottled when ordered.
|Eyes: Gold color. Bright and clear.
Nose: Intense and soft. Notes of fresh oak, vanilla sugar and candied fruits.
Mouth: First sensation is sweet and soft with notes of fresh liquorice. Citrus notes at the end. Empty glass offers notes of vanilla, citrus, and hay.
| Wine Enthusiast 89 points (Sep 2013)
This light-gold brandy has a distinct grassy, vegetal presence that’s reminiscent of anejo Tequila, running to pineapple and pear, honey, agave nectar and white pepper. Intriguingly buttery finish. - K.N.