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Courvoisier VS Cognac (700ml)
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- ABV 40%
Before establishing the company in Jarnac, and as his father Emmanuel did before him, Felix Courvoisier worked in close association with the Gallois family, important wholesalers in wine and spirits in Bercy. As loyal suppliers to the Imperial Court, they had been honoured with Napoleon’s visit at their warehouses in 1811. Legend has it that Napoleon made sure to bring several barrels of cognac on the ship which took him to St Helen, a treat much appreciated by English officers who named it 'The Brandy of Napoleon'.
The relations under the rule of Napoleon I lived on through the Second Empire, as Napoleon III granted Courvoisier the title of 'official supplier to the Imperial Court' in 1869. This certificate is now on display at the Courvoisier museum in Jarnac, with many other Napoleonic artifacts memorabilia such as his hat, a redingote and even a lock of the Emperor’s hair. A number of wine-making families have been in business with Courvoisier for generations. Through intimate knowledge of the grapes and time-tested relationships with our wine makers, Courvoisier brings an historical perspective to key aspects of cognac production. Courvoisier exclusively uses Ugni Blanc grapes, from the four finest crus of the Cognac region: Grande Champagne, Petite Champagne, Borderies and Fins Bois. Courvoisier has contracts with more than 1,000 vine growers’ families, who have been linked to the brand for generations. Knowing the grapes and the wine maker gives Courvoisier, through permanent advices and technical backup, a unique advantage and guarantees the highest quality products.
The double distillation process is specific to cognac, and takes place in a traditional Charentais pot still made of red copper. Produce from the first distillation, the 'brouillis' is distilled a second time for 'La Bonne Chauffe' (The Good Heating). The distiller must then separate the final product into three parts: the heads, the heart (the young cognac, a clear and pure eau-de-vie at 70% ABV), and finally the tails. The stills work day and night from the beginning of November until the 31st of March. Unlike many of its competitors and because a smaller still allows better control of the quality and complexity of the young cognac, Courvoisier uses only the latter for both distillations.During maturation, only French limousin oak, preferred by spirit makers worldwide is used. The Master Blender personally inspects and approves every oak to be transformed into casks. Aged 100-200 years old, their finer grain woods add superb complexity and finesse. After selection by the Master Blender the wood is aged and controlled on our own premises to ensure the highest quality. These venerable oaks, from the state forests in France, are carefully cultivated and replanted to ensure a supply for future generations.Courvoisier ages its cognacs far beyond requirements prescribed by BNIC (Bureau National Interprofessionnel du Cognac), the organisation which maintains cognac standards.
The Courvoisier challenge is to make the same Courvoisier cognac year after year, a task made even more difficult by the fact that each year brings different vintages, different wines, and cognacs of varying characteristics. During the twentieth century only four people held the important and prestigious post of Maitre de Chai at Courvoisier. Jean-Marc Olivier, the master blender since 1986, is ensuring the high standards of Courvoisier are maintained in the twenty-first century.
Tasting Note: Medium copper chestnut color. Sweet caramel and harvest fruit aromas. A round, supple entry leads to a dryish, light-to medium body with perfumy fruit and dry oaky spice. Finishes with a dry, spicy fade, fuel-like elements, and modest heat. A nice VS Cognac with some interesting character. 40% Alc./Vol.
Notes sourced from Tastings
International Review of Spirits Award: Silver Medal
RATED: 85 points (Highly Recommended)