Assembly of two-thirds of white grape freshly pressed and very mature (Ugni Blanc) with a third of one year Cognac, the whole aged in an oak cask for five years. It is only at the end of this period that we obtain Pineau of the Charente carefully married. The subtlety lies in fresh notes of fruit, a delicate sugar and well-melted alcohol.
Colour: Ranging from pale yellow to a dark golden colour, with thick legs.
Nose: Rich, elegant, and very complex, with overtones of lime-blossoms, vine flowers, peaches, plums and figs, accompanied by hints of almonds, prunes, quince jelly, vanilla, and honey.
Palate: Fresh and delicious, white Pineau is full-bodied and generous, with a lovely concentrated flavour. This is a refined, delicate wine
Best served chilled as an aperitif or dessert wine.
With a history spanning back over 100 years, the house of J Normandin-Mercier has always produced eaux-de-vie from only two of the cognac growing regions; Grande and Petite Champagne. Creating their wares with a 'quality over quantity’ philosophy, the family Normandin has passed their chateau and business down through the generations.
The site of Chateau de la Peraudiere was carefully considered back in the 19th century and was a strategic location aimed directly at the production of superior quality cognac and ease of distribution. Close to the town of La Rochelle, not only is it close to the sea, but also to the rail networks. The town was the major exportation centre of cognac at that time. In addition, the climate in this area lent itself extremely favourable to the distillation and aging process of the cognacs that filled the chateau’s cellars.
J Normandin Mercier Cognac today is still firmly a family-run affair. Using the knowledge and expertise passed down to them over the decades, Edouard, Jean-Marie and Audrey Normandin continue to produce cognacs in exactly the same methods as their ancestors. With this firmly in mind, the estate of Cognac J Normandin-Mercier remains to this day a chateau which welcomes visitors and provides them with personal experience of today’s cognac making industry.