Eric Forget, Cellar Master
“The HINE estate benefits from a south-facing aspect, which maximises the long hours of sunshine and heat — ideal for ripening the grapes to perfection. The cognacs from this premier cru are particularly appreciated for their great finesse, floral bouquet, elegance and long ageing potential.
These cognacs spend a short period in new casks: six to nine months in barrels made from fine grain oak which will have given up their bitter tannins while being seasoned for three years in the open air: the quality of this new oak is a vital factor for the final structure of the cognacs. The cognacs are then aged in older barrels to marry them with the most discreet of tannins which will enable them to slowly develop their colour and flavour. These barrels will lend the lightest of oaky notes to the cognacs.