This month we’ve selected a bottle of Frapin Cognac for our lucky subscribers. This French brandy is produced from grapes grown in Frapin's 240 hectares of vineyards in Grande Champagne, an area considered to be Cognac’s top appellation.
Brandy production, like Scotch whisky, is all about blending a large number of batches of differing age and character into a product of quality and consistency. This Frapin VS should taste much like one produced 20 years ago. That requires a wide variety of flavours that the blender can use as a palette. Because Frapin’s raw material – the grapes – all comes from one estate, they get creative with the ageing process to help create that variety. Cellar master Patrice Piveteau splits his cellars into two levels of humidity to accentuate differences during barrel ageing. See an interview with him below.
The family-owned Frapin company can trace its origins all the way back to the 13th century. The current owner, Jean-Pierre Cointreau, is a direct descendent of the founder. The 16th century writer François Rebelais was the son of Catherine Frapin, inspiring the quill-pen imagery in Frapin’s branding.