Frapin 25 Year Old 1995 | 700ML

A stunning Grande Champagne Cognac from Frapin. A scorching summer lead to a bumper harvest in late September 1995, with grapes so impressive that this portion of the spirit was allowed to mature for a generous 25 years.

Frapin 25 Year Old 1995 | 700ML Tasting Notes

Nose: Full-bodied aromas. Delightful and impressive.

Palate: Layers of zesty clementine and stone fruits open the way for fragrant vanilla, prune, and rich, woody spice.

Finish: Hearty, leathery undertones linger, with a pinch of drying nutmeg.

Distillery Information

One of the illustrious elder houses of Cognac, Frapin can trace its rich and storied history in the Grande Champagne region to 1270, and it is still owned by a direct descendant of the original founder today. Initially establishing themselves as a family of wine growers in the Fontpinot Castle at Segonzac Francois Rabelais, it wasn’t long before the Frapin family became distillers, a tradition they continued for a remarkable 20 generations. The 16th Century author Francois Rabelais was actually a family member, and a prestigious Frapin Cognac bottle was named in his honour: The Cuvee Rabelais. The process of creating begins on the impressive 240 hectares of vines surrounding the Château de Fontpinot. The Grande Champagne grapes are harvested by hand and whole bunches are pressed at once. The grape juice then undergoes a natural fermentation, with no filtration or additives to become ‘Vin de Charente’. Distillation at Frapin occurs twice on lees in six Charentais red copper stills. The first distillation results in an unclear alcohol, which distilled for a second time to capture the heart of the distillation to produce fine eaux de vie that will be matured in one of Frapin’s Chais. Frapin Cognacs are matured in Limousin oak casks, for the first quarter in new casks, after which they are transferred to older ones. The ageing warehouses are uniquely set over two levels, which means Cellar Master Patrice Piveteau is able to choose a location for each cask based on an appropriate atmospheric condition across different parts of their warehouses. The ground floor has greater humidity, while the attics are drier. These two factors have a clear impact on the ageing process, and subsequently the character of the final Cognac.

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