Martell VSOP Cognac 700ml

House Background and History Founded in 1715 by Jean Martell, it is the oldest of the "Big Four" Cognac houses. Martell has spent over 300 years refining the art of Cognac, becoming a global symbol of French art de vivre. The VSOP Medallion was created to commemorate the 250th anniversary of the house in 1965, featuring a portrait of Louis XIV on the label to honor the year the house was founded during the Sun King's reign.

Producer and Cellar Master The production is overseen by Christophe Valtaud, Martell's ninth Cellar Master. Valtaud is responsible for maintaining the signature "Martell Style"—a focus on elegance, complexity, and floral notes rather than heavy wood or spice.

Fruit Origin and Terroir Martell is unique among the major houses for its heavy reliance on the Borderies growth area (the smallest and most exclusive cru in Cognac). The grapes (primarily Ugni Blanc) are sourced from a blend of the four main terroirs: Grande Champagne, Petite Champagne, Borderies, and Fin Bois. The silica-clay soils of the Borderies provide the floral aromatics that are the house's hallmark.

Distillation Method and Still Type Martell uses traditional Charentais copper pot stills. Uniquely, Martell distills only clear wines (wines that have been double-distilled after the lees/yeast sediment have been removed). This "Martell Method" results in a much finer, lighter, and more elegant spirit compared to houses that distill with the lees.

Aging Method and Oak Influence The eaux-de-vie are aged in Fine-Grained French Oak barrels (typically from the Tronçais forest). These barrels have less tannin and a tighter grain, which ensures that the wood does not overpower the delicate fruit and floral notes of the spirit. The VSOP contains eaux-de-vie aged for a minimum of 4 years, though many in the blend are much older.

Blending Philosophy The philosophy is "Harmony through Elegance." The Cellar Master blends various eaux-de-vie to achieve a consistent profile that balances the strength of the Champagne crus with the floral delicacy of the Borderies and the fruitiness of the Fin Bois.

Tasting Notes

• Appearance: A warm, golden amber with mahogany highlights.

• Nose: Bittersweet softness with notes of lime and liquorice. Evolves into crystallized fruit (quince, raisin, plum) and spring undergrowth (fresh notes of oak wood and hazelnut).

   

• Palate: Soft, mellow, and complex. It offers flavors of crystallized yellow fruits and a hint of woodiness.

• Finish: Round and long-lasting with a subtle hint of spice.

Food Pairing

• Savory: Glazed duck breast, seared scallops, or creamy mushroom risotto.

• Sweet: Tarte Tatin, dark chocolate fondant, or apricot-based desserts.

• Cheese: Mature Mimolette or a mild blue cheese.

   

Service Methods and Temperatures Serve at room temperature (20°C) in a tulip glass to concentrate the aromas, or a snifter for a more traditional experience. It is also an exceptional base for premium cocktails like the Sidecar or the French 75 due to its balanced acidity and fruit profile.

Storage and Aging Potential Once bottled, Cognac does not age further. Store the bottle upright in a cool, dark place. Once opened, the liquid should be consumed within 6 to 12 months to prevent oxidation from muting the delicate floral notes.

Fruit Varietals and Percentage Used 98% Ugni Blanc, with a small percentage of Folle Blanche and Colombard.

ABV (Alcohol by Volume) 40%

Scores

• International Wine & Spirit Competition: Silver (90-92 points)

• San Francisco World Spirits Competition: Gold Medal

   

• Ultimate Spirits Challenge: 91 Points

• Beverage Testing Institute: 89 Points (Highly Recommended)

• Falstaff Spirits: 91 Points