as it has done for centuries; as proof, mosaics from the Franco-Roman period, found at Séviac.

The basic grape varieties are Ugni Blanc and Colombard. Other varieties include Gros-Manseng, used for semi-sweet Vin de Pays, and Cabernet Sauvignon, for red Vin de Pays and Floc de Gascogne.

The domaine’s distillery contains two “Alambics Armagnaçais”, the traditional continuous stills of the Armagnac region. Distillation takes place at the start of December, 30 to 40 days after the end of the vintage, and lasts up to a fortnight. “L’Armagnac Blanc”, the clear spirit thus obtained then finds its place among the 400 oak casks belonging to the Château. Each barrel or “pièce” holds 400 litres of eau-de-vie. It is the oak which will sustain the spirit, and give it its colour of fine amber, its characteristic Ténarèze bouquet of prunes. In the cellars, the slow and continual evaporation, the

“Angel’s Share”, contributes to the improvement of the spirit and enhances the bouquet.

 

Ariane bottle type Cognac standard bottle type Thus there are almost 40 different vintages maturing slowly, day after day, some over 50 years old. Eventually they are blended and bottled by the Faget family, to produce a range of brandies, Appellation Ténarèze Contrôlée, consisting of

5 year old (or VSOP), 10 year old (or XO), and 20 year old (or HORS D’AGE) blends, and

many Vintage Armagnacs (1964 – 1965 – 1966 – 1974 – 1979).

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As part of this unique expertise, each plant is meticulously tended, and watched. As the grapes ripen, they are carefully harvested and the best technology is used for optimum vinification...

... But the secret of the quality of white Côtes de Gascogne wines comes later. The final and essential touch is blending. The delicate combination of the fine, distinguished Ugni Blanc and the rich, fruity Colombard will give birth to light, lively, slightly gassy wines.

Connoisseurs will detect flavours of mango, lime, exotic fruit, peach and apricot - scents of the sun, combined with the oceanic climate of south-western France. Some of the wines will mature for a few months in oak casks to add a slight caramel colour and a hint of sandalwood. The combination of modern vinification and respect of the soil, varieties and traditions is the greastest pride of Château du Tariquet and the Grassa family.

The grapes are destemmed as they are harvested, and immediately placed in airtight tanks. This is where vinification begins, protected against the harmful effects of oxygen. The tanks are rapidly taken to the cellars and emptied into vats, in which the grapes are macerated with the skins for five to six hours, after which they go to a pneumatic press. Only free run juice extracted at a pressure of less than 600 g is kept, and held at a low temperature for two or three days. After this, fermentation starts - a natural process in which sugar is transformed into alcohol by yeasts.

This key stage in vinification, lasts about thirty days. It is during this critical period that Yves Grassa shows his skill, giving the wine all its finesse, freshness and aromatic strength through rigorous supervision, preserving the character of each variety. When vinification is complete, the whine is stored at a low temperature until it is bottled, to ensure that it keeps the qualities imparted by all this meticulous care. Countless loyal customers bear witness to the popularity of the wines of Le Tariquet.

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Complete collection of Darroze Armagnac’s

 

That region of the Bas-Armagnac once called Grand Bas-Armagnac is a region of Arts; the art of celebrating life, taking its inspiration from an abundant and generous nature. The pines Landes color, the golden sunflowers, the green vineyards in the sun, combine to compose a picture of color and flavor. The Foie Gras from the local geese and ducks adds its regional flavor to the mix. Above and below the sun and the soil provide the foundation of the area’s richness, especially that of the vineyards.

 

For many years the Darroze family has devoted its time to learning the soils and the vineyards to better select those estates and brandies which contain the subtle flavors that mark a great Bas-Armagnac.

 

In 1974 Francis Darroze started his business as a trader and producer of vintage Bas Armagnacs. For this he relied on years of experience, tasting, visits to the ageing cellars of Bas-Armagnac, the part of Armagnac where the most rich, complex and interesting spirits are produced. The initial idea was simple: to create awareness of a region and its extraordinarily varied wine-producing soils, rich and marked by history while respecting the originality and typical nature of each estate.

 

Of all French regions, Gascony is without a doubt the one affected least and least by the march of time. Today, the people, the families, remain very individualistic, proud of what they have ready to join together to defend common values.

The art of brandy tasting is part of this way of life, taking one’s time, appreciating that special moment of encountering an Armagnac.

 

Faced with a glass of Armagnac, the whole Gascon environment is conjured up, the soil, the people, the legends. The quality of a brandy, at the same time gentle and wild, an expression of the very personality and being of the peasants conviviality, friendship, loyalty, all still have meaning in this part of France.

 

Everything is in Armagnac for an outstanding vineyard:

The soil which is divided in three distinct types in the region: the chalky soil of Haut-Armagnac, the Tawny sands of Bas-Armagnac and the mixed clay and chalk of the Tenareze.The climate with its mild, sunny autumn’s ideal for the ripening grape.The forest which protects the vineyards from the Atlantic Ocean storms and above all provides the white oak in which the Armagnac can age and develop. In Bas-Armagnac, it is not unusual to find properties where oak and vines grow side by side, before coming together to produce incomparable brandies.The Gascons, a people nurtured by the beauty and quality of the land, participate enthusiastically and wholeheartedly in the development of this unparallel product. The vineyards dedicated to Armagnac production comprise 2,000 hectares.and concentrated on the best soils.

 

Various geological, historic and climatic factors explain why the Bas-Armagnac region produces the most complex and unpredictable brandies.

 

On a geological level, the ocean has played a vital role in the quality of Bas-Armagnac. The to-and-fro of the ancient tides deposited the marine sand now called the “Tawny sands of Bas-Armagnac” marvelous soil for the region’s vines.

 

The soil structure is also an important factor. The land is mostly siliceous clay, often lacking in chalk sometimes acid and covered with the famous tawny sands so beneficial to the growth of the Bas-Armagnac vines.

 

The Landes forest is very close to the Bas-Armagnac vineyards, form a natural barrier regulating temperature and precipitation.

 

The vine types are closely linked to the soil and the climate in defining a wine growing area. Armagnac, unlike Cognac has range of vines, all different, giving the balance of flavor so typical of the region:

 

Baco: retains a dominant role, especially in Bas-Armagnac. It contributes to the structure of the alcohols and gives rich, full bodied flavors which require long ageing to express all their fullness, their smoothness and their flavor.

 

Folle Blanche: brings freshness and fruitiness in the first years of ageing. Along with Baco it is part of the cultural heritage of Armagnac.

 

Ugni Blanc: an ideal variety for distillation and Colombard complete the list of the most widely used varieties in the region.

 

Distillation in the Bas-Armagnac is a single continuous process that is the wine is only heated once. This method noticeably different from that used to make Cognac, allows the brandy to improve and in particular to take on uniqueness which is the glory of the land.

 

Distillation is not a technique; it is an art which only certain experts have fully mastered.

 

Armagnac is the most noble and most ancient brandies. The still introduces by the Arabs was first used in the region in 1411.

In 1411 “Alchemist Recipes” the famous manuscript in the Auch City’s describes some thirty uses of brandy as medicine. Thus was born Armagnac.

This is why the Darroze Family had their alcohols distilled on their various estates with a mobile still and always by the same “bouilleur de cru”

 

All Darroze Armagnac’s are distilled using this method, traditional in the region for over150 years and come out of the still at between 52-54% alcohol by volume.

 

The tasting of brandies is not particularly different to wines tasting. The first impression when one puts an Armagnac in the mouth is the “heat” of the alcohol, which briefly anaesthetises the taste buds and masks the flavor. It is necessary to “obliterate” the sometimes invasive presence of the alcohol by allowing the brandy to breathe for a long time and above all by taking time to taste and appreciate. Because the key, above all, to tasting, is pleasure. Do not get hung up with a technique which take all your attention and distract you from the joy which the tasting of your Armagnac should bring you.

 

After 15 years, ageing that Armagnac develops all the qualities which make it an inimitable brandy. A blend of gentleness and violence, these Armagnacs have an extremely long lasting aftertaste. The flavors of hazelnut, orange peel, cocoa and quince combine with the odors of rose, verbena, leather, vanilla and even cinnamon.

 

These Armagnacs have a body and fullness which exalt the land.

After 25 years, Armagnac brandy loses its strength, softens, and becomes mellow, very smooth. The original character is diluted by the oak vat. The aftertaste becomes remarkable, noticeable over a day later, suppleness and elegance definitively taking over from warmth.

 

After 35 years, the conditions of production become vital. The brandy’s past, the quality of the oak in which it has developed is very important factors. Brandy which has stayed too long in the same cask without attention paid to it becomes worn out, over-softened. But fortunately one can find products which are so strong in their youth that they lose little over the years.

 

The Darroze Armagnac are recognized and selected by top professional. They are proud to be on the top restaurants 3 stars Michelin as:

 

·                           Restaurant Trois gros (Roanne, France)

·                           Restaurant les Prés d’Eugenie (Guerard) Eugenie les Bains, France

·                           Restaurant Louis 15 (Alain Ducasse) Monaco, Principauty of Monaco.

·                           Restaurant Lameloise (Chagny, France).

·                           Restaurant Michel Bras (Laguiole, France).

·                           Restaurant La Cote Saint Jacques (Laurain) Joigny, France.

·                           Restaurant L’Ambroisie (Pacaud) Paris, France.

·                           Restaurant Le Carre des Feuillants (Dutournier) Paris, France.

·                           Restaurant Oustau de Baumaniere (Thuillier) Les Baux de Provence, France.

·                           Restaurant Le Grand Vefour, Paris, France.

·                           Restaurant Relais de La Poste (Cousseau) Magesq, France.

·                           Restaurant Le Centenaire (Mazere) Les Eyzies, France.

·                           Restaurant La Table d’Helene (Darroze) Paris, France.

·                           Restaurant Juan Arzak, San-Sebastian, Spain.

·                           Restaurant Enoteca, Florence, Italy.

·                           Restaurant La Tante Claire, London, UK.

·                           Restaurant Daniel Boulud, New-York, USA.

·                           Restaurant Hotel Peninsula, Hog-Kong, China.

·                           And more Relais & Chateaux ….

 

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