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Lheraud VS Emotion Cognac 3Y

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Description

The Cognac V.S. was aged for 3 years in oak.Unlike most of the world's other brandies, cognac is produced by the double distillation of a high-acid white wine. Good cognac must begin with a good wine, such as that made from the Lhe9raud family's vineyards. Lhe9raud's cognacs are made in a traditional alembic copper-pot still. Distillation begins in December, after the second fermentation, and is done by hand, without electronic controls or devices. The choices made during distillation - gentle or strong heating, where to make "la coupe," or "the cut," separating the first and last distillate from "le coeur," or "the heart" - all greatly affect the eaux de vie.Lhe9raud cognacs are aged in Limousin and Trone7ais oak barrels, some for decades. Young cognacs are put into new barrels for a few years, which impart oaky flavors; after this period, the cognacs are transferred into older barrels for longer and proper aging. Over time, the water in the brandy evaporates, as does the alcohol; between 2 and 5 percent of pure alcohol, called the angels' share, evaporates from each barrel each year. Throughout the process of evaporation and concentration, the brandy is also acted on by oxygen, causing the brandy to soften and become more fragrant, as well as take on a rich brownish amber color.

Producer Description

Since 1680, generations of the Lhe9raud family have lived in the same 10th-century house in the small village of Lasdoux in the heart of the Petite Champagne region. The family's first cognac was made in 1802 - a few bottles of this rare and precious cognac are still kept in the Lhe9rauds' private cellar they call "Paradis." Since that first bottling so many years ago, the Lhe9raud family has passed down the traditions and knowledge that it takes to produce their exceptional cognacs and armagnacs.When Andre9e and Guy Lhe9raud inherited the domaine in the 1960s, they experienced some difficult times, and yet they never gave up. "There was a force in us. We had the land and so we knew." Andre9e lets the sentence complete itself. At that time, she was already handwriting the labels and applying them using a special flour-and-water glue.In 1970, Guy decided to stop selling the family's cognac to outside producers, and started marketing it under Cognac Lhe9raud. Today, all Lhe9raud cognacs and armagnacs are made from grapes from their own vineyards, with all of the winemaking, distillation, aging, bottling and labels done by the Lhe9raud family.Listening to Guy Lhe9raud means being captivated by the warmth that exists in his family; the subject is never "I" but "we." Work and success are shared in equal measures. "We make a good trio. We can't do anything without each other. Without my wife and her packaging, my son and his blends, the company would not be where it is today," says the patriarch. "But," he adds with a coy smile, "Where would Laurent's fine cognacs and my wife's wonderful packaging be if the salesman didn't do a good job?"Equally dedicated to the family's heritage, Laurent Lhe9raud studied oenology, working with his parents from an early age. "We worked hard, but it wasn't a sacrifice. I never considered doing anything else." He now manages the domaine (Domaine de Lasdoux), from vineyard to distillation, following the traditions that have been handed down in the family from generation to generation.

Description

The Cognac V.S. was aged for 3 years in oak.Unlike most of the world's other brandies, cognac is produced by the double distillation of a high-acid white wine. Good cognac must begin with a good wine, such as that made from the Lhe9raud family's vineyards. Lhe9raud's cognacs are made in a traditional alembic copper-pot still. Distillation begins in December, after the second fermentation, and is done by hand, without electronic controls or devices. The choices made during distillation - gentle or strong heating, where to make "la coupe," or "the cut," separating the first and last distillate from "le coeur," or "the heart" - all greatly affect the eaux de vie.Lhe9raud cognacs are aged in Limousin and Trone7ais oak barrels, some for decades. Young cognacs are put into new barrels for a few years, which impart oaky flavors; after this period, the cognacs are transferred into older barrels for longer and proper aging. Over time, the water in the brandy evaporates, as does the alcohol; between 2 and 5 percent of pure alcohol, called the angels' share, evaporates from each barrel each year. Throughout the process of evaporation and concentration, the brandy is also acted on by oxygen, causing the brandy to soften and become more fragrant, as well as take on a rich brownish amber color.

Producer Description

Since 1680, generations of the Lhe9raud family have lived in the same 10th-century house in the small village of Lasdoux in the heart of the Petite Champagne region. The family's first cognac was made in 1802 - a few bottles of this rare and precious cognac are still kept in the Lhe9rauds' private cellar they call "Paradis." Since that first bottling so many years ago, the Lhe9raud family has passed down the traditions and knowledge that it takes to produce their exceptional cognacs and armagnacs.When Andre9e and Guy Lhe9raud inherited the domaine in the 1960s, they experienced some difficult times, and yet they never gave up. "There was a force in us. We had the land and so we knew." Andre9e lets the sentence complete itself. At that time, she was already handwriting the labels and applying them using a special flour-and-water glue.In 1970, Guy decided to stop selling the family's cognac to outside producers, and started marketing it under Cognac Lhe9raud. Today, all Lhe9raud cognacs and armagnacs are made from grapes from their own vineyards, with all of the winemaking, distillation, aging, bottling and labels done by the Lhe9raud family.Listening to Guy Lhe9raud means being captivated by the warmth that exists in his family; the subject is never "I" but "we." Work and success are shared in equal measures. "We make a good trio. We can't do anything without each other. Without my wife and her packaging, my son and his blends, the company would not be where it is today," says the patriarch. "But," he adds with a coy smile, "Where would Laurent's fine cognacs and my wife's wonderful packaging be if the salesman didn't do a good job?"Equally dedicated to the family's heritage, Laurent Lhe9raud studied oenology, working with his parents from an early age. "We worked hard, but it wasn't a sacrifice. I never considered doing anything else." He now manages the domaine (Domaine de Lasdoux), from vineyard to distillation, following the traditions that have been handed down in the family from generation to generation.

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