1984: Nose: live, vanilla, wood mellow in mouth prunes, spicy, well structured.
1980: Nose: light, without aggressively, easy
Mouth: few aggressively, light prunes, few rancio.
1979: Delicate nose, perfumed. Long in mouth, frank
Fruity aromas (peach, prune and vanilla).
1978: Topazes and sienna robe with orange touches.
It offers a nose with complex flavors, which marries animal notes like leather, floral flavors like eucalyptus and fruity flavors like dry fig and blond tobacco.
After warming it up, we can smell fur and praline flavors. The mouth effect is frank, the middle of the mouth is powerful with dry fruits aromas, (dry prune, grape, orange bark, almond).
The final touch gives white chocolate flavors.
1977: Brass color to moderate shade.
The bouquet has a fine range and intense crystallized fruit, plum, not much spicy.
The taste (mellow, well-developed with a retro on the plum and a woody taste really subtle.
Superb long and glass bottom on the cocoa.
1975: Golden medal at the International Wine and spirit competition in London.
An amber robe with topaz and orange tints.
Very well balanced nose, very smooth and tender which marry molasses, dry banana, rice powder, white chocolate, and nettle flower, Petunia (a subtle mix of chocolate, iodine and wisteria).
After having warmed it up, it offers leather flavors; dry wood, white truffle and quinine bark tints.
The mouth is smooth, woody, with chocolate truffle flavors, vanilla, cinnamon, brioche-like flavors.
A lot of neatness for this armagnac.
1972: Bronze medal at the international wine challenge in 1998 in France.
1970: Very good nose, nicely balanced with a light shade of vanilla.
1969: “Amber color, a distinguished nose which gives some nice notes of crystallized fruits and rancio.
The mouth is subtle and smooth with a slight taste of wood.”
1967: Grand Golden Medal at the spirits challenge of Brussels in 1999 and also Golden medal at the international wine challenge in France in 1999.
Golden medal Excellence Strophe at the international Spirits Challenge in London in 1997.
17/20 in Wine Magazine in 2000
And last but not least “Prix d’excellence” at VINEXPO IN 1997.
Topaz and sienna robe with copper like tints.
Leather nose with wax, caramelized prune and wooden flavors.
The evolution will bring grilled orange bark flavors and gingerbread.
The mouth is smooth, the middle mouth is lively and develops dry fruits aromas (banana and grape) the final gives a little bitterness of camphor and cacao bean.
1966: Nice golden color, old coppery.
Nice nose non aggressive with rancio and citrus aromas.
Soft but virile attack in mouth with good rancio at the end and long lasting Well-balanced and powerful, an armagnac “for men”.
1965: Powerful Nose.
Mouth: aromas of prune and wooded.
1964: Armagnac with a pretty pale yellow color presenting some golden tints.
It has a very pleasant nose with a very pronounced vanilla note.
In mouth, it has a soft attack, a beautiful balance with a light structure which makes it very pleasant.
1963: Color: Dark Amber with shimmering reddish glow hints.
Nose: Intense and majestic. Slightly intimidating. Cedary. Exotic wood. Antic shop. Waxed floor. Scrumptious dessert aromas open up. Buttery shortcake. Prunes stewed in spicy syrup. Vanilla fudge. Hint of dried walnut. Palate: Firm and lively. Silky texture. Oak has the word but without dominating. Elegant interplay between weed and fruit. Dried apricot. Intense chocolate.
Finish: Long and very chocolaty. Soft spices. Cinnamon, all spice.
Comment:
More sweetness on the nose than on the palate. The armagnac has a noble austerity which gradually reveals a warm nature provided allow it to breathe out in the glass. To be enjoyed with Beethoven Symphony nº7
1961: Nose of candies vanilla and prunes
1960: Nose of candies, vanilla, prunes. Few rancio at the end of mouth.
Few spicy notes, long in mouth
1959: This Bas Armagnac comes from a blend of two cepages, the Ugni Blanc and Baco.
Its fawn colored robe with some red copper gives some radio flavors reflecting its long stay in barrels in a bouquet of wooden touches. (Santal, wood, vanilla, grilled touches) spicy and fruity (banana).The mouth is soft and mellow but this eau de vie has kept the nervosity of the baco cepage.
It is perfect with a maroon cake with an Arabica sauce! The richness of maroon and the creamy touch of the dessert are tempered by the freshness of the ice cream. The coffee sauce is an echo to the grilled touches.
The osmosis is total.
1958: Nose of candies vanilla and prunes.
Few spicy notes, long in mouth.
1957: This Armagnac has a light fine nose, delicate, classy, lively palate with good depth of flavor, good balance of fruit and fine smooth lingering finish. A very elegant Armagnac.
1956: A deep amber color. Fresh nose, complex, predominating spices vanilla, pepper, cinnamon.
In mouth, it is round and really persistent with vanilla and plum flavors. The glass bottom offers a good rancio.
It has a lot of nature.
1950: A light amber color, melted bouquet without fire on crystallized fruity of cooked apricot with dried flowers flavor.
Creamy and smooth, it gives spicy notes. It is an armagnac in the perfect style of the House of Castarède.
