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Tasting notes

If you’re unfamiliar with Cognac naming convention, ‘VS’ stands for ‘Very Special’, and Cognacs with this classification must be made with eau de vie aged for at least two years. And ‘Petite Champagne’ refers to the vineyard site where the grapes were grown, the second quality enclave of the region. Unlike some other distillers, the Vallet family believe a quality spirit can only be created from a quality wine. So grapes are harvested at optimum ripeness before being transported to the cellar and pressed gently in as short a time as possible. After fermentation the wine is left to age on its lees for three months, before a double distillation in copper stills. It’s then transferred to new French oak to mature to fresh and floral perfection.