Food and Wine - Armagnac VSOP

Food and Wine - Armagnac VSOP

A Guide to Armagnac an Old-Fashioned Spirit on the Rise

Olivier Bonnafont, notre maitre de chai interviewé par le journaliste londonien Henry Jeffreys

Olivier Bonnafont, the cellar master at Chateau de Maniban, told me, you must have “perfect fruit, perfect wine, perfect alcohol” in order to get the best Armagnac. “It’s about extracting quality from the land,” he added. He has converted the property to organics because he believes it’s the best way to obtain top quality fruit. No sulfur can be added to the wine; distillation would accentuate the sulfuric flavor. 

For Henry  Jeffrey's our Armagnac Castarède VSOP is among the four great Armagnacs to start with.

« Castarede VSOP : This has the tobacco nose and full body of a much older spirit. There’s so much character for the money. »

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