History,
The Château de Briat has a long and impressive history. Built in 1540, it first served as the hunting manor for Queen Jeanne d'Albret. The Queen's son, Henri de Navarre—later Henri IV, King of France—often stayed in the castle. In 1587, he gave it to one of his fellow officers as a reward for saving his life in battle.
Today, eight hectares of vines are divided between Folle Blanche (45%), Bacco (38%) and Colombard (17%) and planted on Sables Fauves (iron-rich sand). Unlike many other Armagnac producers, Briat is a firm believer in keeping yields low and is not opposed to cutting fruit to give a final harvest of 60 hl/ha. Colombard is a particular favorite, and the eau de vie is made strictly with this grape.
Each varietal is distilled separately to 53°, and all of the 12 barrels aged at the property during a given year see new Limousin wood. After 2 or 3 years, they are transferred to older casks and, apart from an airing once a year, left to rest in the spacious yet primitive chai.
Topping up is not practiced. At Briat, they prefer to let the level fall, promote air contact, and therefore create a spirit that is less aggressive. Assemblage of various grapes takes place after a minimum of 4 years and, at times, not until their 10th birthday.
This vintage 1996 is cask strength made with 60% Baco and 40% Colombard, distilled once, and aged in 420 liter oak barrel house next to the Château. It was bottled in July of 2021.
The Château de Briat has a long and impressive history. Built in 1540, it first served as the hunting manor for Queen Jeanne d'Albret. The Queen's son, Henri de Navarre—later Henri IV, King of France—often stayed in the castle. In 1587, he gave it to one of his fellow officers as a reward for saving his life in battle.
Today, eight hectares of vines are divided between Folle Blanche (45%), Bacco (38%) and Colombard (17%) and planted on Sables Fauves (iron-rich sand). Unlike many other Armagnac producers, Briat is a firm believer in keeping yields low and is not opposed to cutting fruit to give a final harvest of 60 hl/ha. Colombard is a particular favorite, and the eau de vie is made strictly with this grape.
Each varietal is distilled separately to 53°, and all of the 12 barrels aged at the property during a given year see new Limousin wood. After 2 or 3 years, they are transferred to older casks and, apart from an airing once a year, left to rest in the spacious yet primitive chai.
Topping up is not practiced. At Briat, they prefer to let the level fall, promote air contact, and therefore create a spirit that is less aggressive. Assemblage of various grapes takes place after a minimum of 4 years and, at times, not until their 10th birthday.
This vintage 1996 is cask strength made with 60% Baco and 40% Colombard, distilled once, and aged in 420 liter oak barrel house next to the Château. It was bottled in July of 2021.
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