Its name is the first key indicator to how different the new expression is – it is derived from the full ageing process of the eaux de vie in only red barrels.
For over 300 years, Martell’s VSOP has been a staple as the discerning palate’s choice of cognac. What does one do when a product has reached such a pinnacle in reputation? The common answer would be to evolve on it.
Martell decided to introduce something else to play on its strengths.
In steps the new Martell MVSOP Aged in Red Barrels, a new VSOP cognac with a new kind of elegance and sophistication that still stay true to the fine Martell taste.
Aged in Red Barrels
Its name is the first key indicator to how different the new expression is compared to the old. It is derived from the full ageing process of the eaux de vie in only red barrels. Known as “futs roux” thanks to the reddish tinge of their wood, these barrels are ones that have reached peak maturation to allow for the perfect exchange of flavours between oak and eau de vie.
The make of the casks carries a significance too. Made from woods between 180 to 200 years old, they hence carry finer, less pronounced tannins which means less of it also gets translated to Martell’s clear wines. The result is aromas that are more subtle, more generous and all around more refined.
Cognac for food
First nose of the new cognac presents a bouquet that is round and fresh, bringing to mind intense fruity notes of fresh yellow stone fruits like cherry plum and baby Reine-Claude before subtle mellowed woody notes take over. It matures into fleshier fruits like apricot and vine peach , marvellously enhanced by delicate notes of sweet spice.
Due to its finesse and delicate aromas, it engages the palate with startling vigour, making it perfect for matching with a variety of food, spot on for our culture where food takes precedence.
Learn more about the new Martell MVSOP Aged in Red Barrels at the official website here.