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History:

Lheraud Cognac acquired the Baron G. Legrand house in ; this company has existed for over  years, but has always sold its Armagnacs in bulk to other companies. In , in a very bad financial situation, with no possibility of continuing its business (the owners were old and childless), they asked Mr. Lheraud if he would buy the company. As they had known each other for over  years, he decided that the Lhéraud house would distribute Gaston Legrands Armagnacs. Since this agreement, nothing has changed on the "know-how" of this house.

Location:

Baron G. Legrand is located in the south-west of France ( kilometers south of Bordeaux) in the Armagnac low bordered sector between the towns of Eauze and Nogaro and owns  hectares of vines:

View of the vines

Grape varieties:

The grape varieties used for the production of the white wine that will be distilled are only:

Ugni blanc: %

Rete blanc and Colombard: %

Baco Blanc: %

These varieties are traditionally used for the wines that will be distilled for Armagnac. The harvests are done at the end of September and the wines are distilled from November to the end of March. The wines that are produced are not for traditional consumption (these wines are too bitter and have a low alcohol level).

Distillation:

Armagnac Legrand has its  traditional “Armagnacais alembic” that were manufactured in the early th century:

The distillation is done by the “old” owner (who still lives in the same place). Armagnac is made by a single distillation (instead of cognac which is distilled twice). The alcohol that is made is not Armagnac (it will be Armagnac only three years later), it requires the “UCE of struggle” and they only have an alcohol content of % to %. The distillation works around the clock from November-December until the end of March. The stills work only with wood and not with gas, according to the traditional way to distillate. The majority of Armagnacs that are on the market have all the same taste because the majority of the time, the distillation is now done and controlled by processors. Although technology has made extraordinary progress (in terms of final quality of the products), it is not possible to adapt the distillation to the quality of the wines which are different and dependent on the climate every year.

These traditional stills work without water which is normally used as a cooling device; the cold wine (in blue in the diagram) is introduced into the still, and cools the alcoholic stems (in yolk). In contact with these hot stems, it becomes hot (it is also heated by the radiator) and the alcoholic stems are cooled by the new cold wine. This process is called “continuous distillation” because the distillation itself never stops.

Aging:

We have more than  different cellars where our armagnacs are stored in. All barrels have a capacity of  liters, and are made of French oak.

- Cellar number one: very young armagnacs are stored there the first three years.

- Cellar number two: Armagnacs of three to ten years (each barrel contains only one vintage)

- Cellar number three: old armagnacs de plus di  years

- Cellar number four: very old armagnacs (distilled over  years and stored in large glass bottles called "lady Jeanne"); when the cellar master considers that the aging of the armagnacs is finished he puts it in glass. This cellar is also called "paradise".

View of internal cellar number three

One of the unique specificities of Baron Legrand of Armagnac is that we have a complete list of dates (from  to ). Each vintage is aged in separate barrels (we do not mix Armagnacs).

Bottling:

Each date is bottled on demand; if there is no demand, the armagnacs continue to veillir in barrel. Bottling is not done automatically, but by hand on a traditional bottling line.

Armagnac - %

Baron Gaston Legrand  - Vieil Armagnac  - b.  - cl

Rum, Cognac & Fine Spirits

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Alcohol Percent List

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Baron Gaston Legrand - Vieil Armagnac - b. - cl

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