Our blend went through two stages of evolution: First, in 2017, the 1978 and 1980 Cognac were married in a 50/50 ratio. Then, in 2022, the 1975 vintage was added with a share of 15%. The final blend therefore consists of 42.5% 1978, 42.5% 1980 and 15% 1975. Before bottling in the black GotA bottle, it was allowed to mature for a further two years from 2022. Minimum age of the Lot 75 / 78 / 80 is 43 years.

tasting notes from the website of GoTa:

On the nose, a heart note composition of ripe apples, sicilian oranges and pears, mirabelles and apricots tantalises the senses! Top notes of Moroccan mint and jasmin blossom create a Mediterranean freshness, while fine cedarwood and sandalwood notes provide depth and sensuality as the final base note. The palate is a crystalline, dense fruit concentrate of stone fruit and fine precious wood notes! Splashes of citrus fruits with their wonderful acidity ensure a great drinking flow. The velvety, oily texture coats everything, leaving the palate for a long, mystical departure.

about the producer:

It all started in 1771, when Francois Gaborit bequeathed his Mérignac domain and vineyards to his stepson, Pierre Nalbert. For generations, the domain grew and evolved: Denis Nalbert, as early as 1833, described how April frosts, dry spells and hail storms affected harvest. Fast forward to the 20th Century: Denis, then Pierre Mousset planted a large part of today’s vineyards and installed the first 25hl still. The second was installed by Bernard Vaudon. He married Anne-Marie Mousset: the two of them being from vine-growing families, the estate grew again.Today, Anne-Marie Vaudon and Pierre Vaudon are the custodians of this history and know-how. Pierre Vaudon, who is also head of the renowned Cognac house Francois Voyer. The Cognac Vaudon brand focuses on a single “cru” of cognac: The Fins Bois, the biggest cru of the region. Its light soil is made from hard, superficial calcareous clay (silicified). It brings body and softness to their cognacs. This cru is known to age quickly. It develops spicy and liquorice notes very early. They use the Ugni Blanc grapes – machine-haversted in September – follow the strictest rules of modern oenology through delicate pneumatic pressing, light settling filtration, yeasting and thermo-regulated fermentation in stainless steel vats, as well as a thorough analysis of the constituents of each wine. These are the foundations of the quality of their eaux de vie.They do not add any sulfur to their wines.