Ultimate Spirits Challenge 2011 Finalist. A tremendously elegant style that does not reveal all it has a first nosing and sip but the patient Cognac lover will be rewarded with deep dry, caramel and butterscotch notes that envelop the beautiful baked apple core. Lovely.
Wine Maker Notes
At Frapin no more than two hours are allowed to elapse between harvest and pressing. Frapin cognacs undergo an entirely natural fermentation: no cultivated yeasts are added. To retain freshness of fruit, filtration is not permitted at Frapin. Distillation is conducted in one of Frapin’s four special Charentes copper stills. Frapin cognacs are subject to a double-distillation process. Aging is conducted in Limousin oak casks. Frapin utilizes dry-cellar aging for Château Fontpinot XO. The dry cellaring allows more evaporation of water than alcohol which leaves the cognac more refined and elegant. Frapin was the first house, and for some time the only, utilizing dry-cellar aging.