Henri Mounier 'Marquis de La Fayette' V.S.O.P. Cognac, France

Blending 50 eaux-de-vie from three Cognac crus, Henri Mounier 'Marquis de La Fayette' V.S.O.P. Cognac draws its character from a long, staged maturation: first in heavily toasted new oak, then in seasoned casks. The youngest components are six years old, with an average age of eight. At 40% ABV, it brings dried fruit, sweet almond, spice, licorice, and cedar together in a rounded, refined style.

Product Details:

• Alcohol by Volume (ABV): 40%.
• Age Designation: V.S.O.P. (Very Superior Old Pale); the blend’s youngest eaux-de-vie are 6 years old, its oldest are 10, and the average age is 8 years.
• Blend: 50 eaux-de-vie; 70% Fins Bois, 20% Bons Bois, and 10% Petite Champagne.
• Maturation: 14 to 16 months in new, heavily toasted oak casks, followed by 4 to 5 years in seasoned casks.
• Reduction: Gradually brought from 55% to 40% ABV in stages, with tasting at each stage.
• Producer: H. Mounier.
• Owner: Unicoop cooperative group.
• Cellar Master: Mickaël Bouilly.

Sensory Description:

The nose opens with sweet almond, plum, raisin, and dried apricot, followed by spice, licorice, cedar, and a cigar-box impression. Orange peel and Mirabelle plum add a brighter fruit note beneath the wood and spice. The palate begins supple, then broadens into a smooth, ample, harmonious texture. Oak and vanilla frame the dried fruit, while citrus peel and almond bring lift; the finish is polished and refined.

Awards & Accolades:

• 91 Points: Wine Enthusiast, October 2023. “Vanilla sweetness on nose and palate takes a lively turn midpalate, drying to oak tinged with orange and grapefruit peel.”

Producer’s Background:

Henri Mounier, a merchant navy captain, founded Mounier & Co. in 1858 with his father-in-law, Jean Salmon, as cellar master and Eugène Bellet as business partner. The house joined the Unicoop group of Charentais winegrowers in 1960, and launched the Marquis de La Fayette Cognac range in 2014. Today, cellar master Mickaël Bouilly guides the house’s blending work, selecting from a broad range of eaux-de-vie and developing blends through repeated tasting.

Serving Suggestions:

Serve neat in a tulip-shaped Cognac glass, around 16–18°C, and allow a few minutes for the aromas to open. A small splash of water can soften the oak and bring the dried fruit forward. Pair it with almond cake, dark chocolate with orange, dried apricots, or a well-aged cheese. Its fruit, spice, and oak also work well in a Sidecar or a Cognac Old Fashioned.