Like most Cognac houses, Delamain does not grow grapes but instead purchases eaux-de-vie from trusted grower/distillers who offer their finest spirits for evaluation after each harvest. For its vintage bottlings, each year Delamain selects young, single-estate Cognacs to be aged for 30 years in a special cellar in Jarnac, in old, 350-liter oak barrels called roux. The barrels are locked into the cellar under the strict control of the BNIC, the Cognac Trade Association, which holds one of the two keys necessary to enter the cellar. Every year, Delamain selects small lots of Cognacs at least 30 years old from this cellar, and bottles them without blending. Vintage-dated Cognac is relatively rare, as its production has only recently been allowed under French law. It is made to pinpoint for the connoisseur the vineyard terroir of a single estate and to demonstrate the unique capability of Jarnac Cognacs to mature over the long term.

Tasting notes

This Cognac’s powerful perfume and lengthy fragrance showcases herbaceous aromas of underbrush in addition to dry grapes, almonds and the rich, concentrated, slightly cheesy and overripe fruit aromas known as rancio.

Food pairing

The highest-quality Cognac is usually enjoyed after dinner as a contemplative drink. It should be served at cool room temperature or slightly chilled and allowed to warm in the glass, slowly releasing waves of aroma. Pour about 1 inch of Cognac into a thin tulip-shaped glass. Pause to smell the aromas, then take small sips to appreciate the Cognac’s smooth texture, its expressive layers of flavor and its lengthy finish. Cognac connoisseurs enjoy its aromas long after the glass is empty.