History of the Jean Cavé Armagnacs...
History of the Jean Cavé Armagnacs...
“Over time and the generations, we have built one of the most beautiful collections of old vintage Armagnacs in the world”
The Jean Cavé team still work heeding the precious advice of Henri Cavé, fourth generation of the family. Strong with this living memory, they are the guarantors of development of the continuity, in the spirit of the place and passion for the terroir.
Today it is rich with more than one hundred and thirty years of tradition passed down with a stock that comprises very old Armagnacs so the house of Jean Cavé can offer its customers a range of unique products.
Vintage Armagnacs
The Vintages come from one single year of harvest and are never blended with other vintages..
We thus find all the singularity of a vintage; the specificities of one year and a reflection of the climatic conditions at that time that give it its character today.
Since 1883, the house of Cavé has created a real time machine!
Particularly appreciated by Armagnac lovers, the vintages also make wonderful presents to celebrate the passing of time and special events.
Blended Armagnacs
The blending of an Armagnac is a delicate alchemy that necessitates lots of experience. It is undertaken by our cellar master who defines the subtle combinations that best complement each other. The aromatic palette by the diversity of its origin is very wide and complex. The commercial name indicated is dictated by the youngest Armagnac in the blend.
Three Star : A blend of different Armagnacs where the youngest has been aged for at least 1 year in oak.
V.S.O.P (Very Superior Old Pale) : A blend of Armagnacs where the ageing in oak barrels has been for at least four years.
X.O (Extra Old) : A blend where the ageing is at least six years for the youngest in the blend.
Hors d’Age : A blend of Armagnacs where the youngest is a minimum of 10 years.
XO EXTRA Carafe Armagnac Prestige
Robe : Ambrée, reflets cuivrés, limpide.
Nez : Notes boisées, vanille, cacao.
Bouche : Très harmonieuse, fraîche, bonne longueur, notes de fruits très agréables et bien équilibrées.
Finale : Très belle longueur en bouche
Ageing in oak barrels....
Once the distillation is finished, the cellar master starts the ageing process for the eau-de-vie in local oak barrels for a period that can be as much as 50 years.
The Armagnac will take on the tannins and other aromas from the wood and over time, the colour will evolve to a rich mahogany. With the passing of time, the Armagnac will be enhanced with notes of pronounced rancio and a more diversified aromatic palette.
Once the cellar master decides that the Armagnac has achieved its peak, it will be placed into demijohns in the Paradise alongside other vintages.
Cellar Master
The Cellar Master strives to restore the level every year to preserve the harmony of the ageing. The natural decrease in the alcohol degree, half a degree per year on average, is not enough to bring the level down to the level for consumption which is 40% abv minimum.
The Cellar Master takes charge of its alcohol reduction by adding « petites eaux » (little waters), that are a blend of Armagnac and distilled water. He draws on his experience and an ancient savoir-faire so that from this union of eau-de-vie and wood, come unique and original Armagnacs worthy of the highest craftsman.
The conservation of very old Armagnacs...
It is absolutely crucial to keep these treasures safe in the cellars. Moving a glass Demi-John is a meticulous work that must be well thought through. In order to preserve the decades of perfumes, aromas, finesse and expression in our eaux-de-vie, it is vital to closely monitor the temperature and hygrometry in the cellar.
Our cellars benefit from stable humidity and temperatures thanks to an ingenious waterway that passes under the floor. With this advantage, in summer as in winter, we avoid any sudden changes in the cellar environment.
