The Guasch family have been in Gascony since the 12th century. They have owned the château at Bordeneuve since 1974. They are one of the region’s largest courtier and negociant operations. Today, the father-and-son team of JeanClaude and Thomas look after viticulture, vinification and distillation. Bordeneuve has 60 hectares dedicated to vineyards; 75% are planted with ugni blanc and the rest with baco.
The vineyards are superbly situated on very fine clay-sand soils, which are high in acidity and in some places mixed with iron, hence the name sables fauves or tawny sands. Boulbène topsoil, the characteristic regional sediment, is rich in limestone. The domaine is almost unique in the region as all its production is distilled into Armagnac instead of wine.
There is one short column still at the domaine (almost 100 years old), which produces up to 50-60 casks of new spirit annually. The wine is distilled on its lees, and drawn off at 55-58%, depending on the harvest. Distillation is continuous through day and night and manually controlled to account for temperature and humidity changes. Each year’s production is aged on its own and then blended when bottled; their own distillate is augmented with other Armagnac distilled and aged to (Jean Claude’s and Thomas’) directions.
Armagnac Baron de Sigognac VSOP is a top quality VSOP Armaganc from the Bas Armagnac region. It has spent six months in new casks, followed by seven years in old oak casks, meaning that technically it could qualify as an XO under the current rules.
Complex and strong nose, giving floral notes with a characteristic perfume of plums. Good balance with a suave vanilla taste with notes of crystallised fruits.
Try it with duck wellington with truffle Armagnac sauce (or mushroom, lentil and walnut wellington), roast quail, tenderloin pork with prunes, or roquefort – lots of it!