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St-Rémy XO French Brandy 70 cl Gift

£9.9£99Clearance
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Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine. The flavour of St-Rémy and its price make it very good for bartenders to use at bars. I especially like the Cask Finish Collection, which subverts my previous thinking about brandy. Sauternes Casks, with its fresh citrus and floral aromas, honey-sweet body and cocoa finish, is really unforgettable once you drink it. St-Rémy original distillery was founded by Paul-Emile Rémy Martin in the French Loire Valley in 1886. Mature nose underpinned with echoes of oak, and delicate vanilla aromas, layered with hints of ripe fruits and honey. Palate

St Remy Xo Brandy Expert Wine Review: Natalie MacLean St Remy Xo Brandy Expert Wine Review: Natalie MacLean

Cécile Roudaut defines her role as Master Blender as follows: “I work on selecting eaux-de-vies and nurturing them as they mature in Limousin oak barrels. I then evaluate them and create blends that will ultimately become St-Rémy.” Cécile is aware of the expectations of her work. “St-Rémy is an elegant brandy combining tradition, history and a unique smoothness. I see it as my role to ensure our brandy retains its authenticity and may be enjoyed by consumers from around age 30 to heaven!” The creation begins with the selection of red and white grapes, harvested exclusively in France’s finest wine-growing regions, such as Burgundy, Champagne, the Rhône, Languedoc-Roussillon, Loire Valley, Bordeaux and Beaujolais. Round, subtle and well-balanced, its character expresses the elegant diversity of the wine regions of France – the famous French terroir. The unique features of each of these French regions are brought to life in the eaux-de-vie, thereby guaranteeing the character and elegance, also known as the “smoothness” of St-Rémy. In the summer of 1997, Cécile joined Rémy Cointreau. Nearly two decades later, having helped with the creation of limited editions of St-Rémy, she was appointed Master Blender by her retiring predecessor Martine Pain. Distillation solely takes place in a continuous copper column. The French wines is heated until it turns into eaux-de-vie, a stage during which its unique flavours are revealed.St-Rémy XO is a brandy of distinct character, with elaborate aromas and a rich taste. Elegant and smooth, the intense blend lingers gracefully on the palate. Medium-deep amber in colour it offers aromas of peach apple, pear and vanilla; dry, fruity flavours, and an oaky finish. St-Rémy's original distillery was founded: by Paul-Emile Rémy Martin in the French Loire Valley in 1886. St-Rémy's consistent singular taste, inherited from our founder's know-how, is sustained today by our Master Blender. There’s a lot of flavor in Signature but it’s not dramatic in complexity, nor is it really intended to be at this price level. I wouldn’t try to compare it to Cognac but put it up against American brandy, where the flavor profile is similar, and against which Signature acquits itself admirably. An initial rush of oak is balanced by fruit, some spice, and ample vanilla coming on strong. (Roudaut mentions coconut, but I don’t really catch much of that.) The palate is intensely fruity, apples and pears leading to lighter notes of dried raisins. Plenty of sweet vanilla here, the brandy becoming more candylike as it lingers on the palate. As the finish arrives, notes of milk chocolate arrive. The finish is spun sugar and Starburst, gentle notes of linen and incense lingering on the conclusion.

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Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific. Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula. St-Remy is French brandy but it’s not Armagnac and it’s not Cognac. It’s actually made from grapes from all over France: Bordeaux, Burgundy, Champagne, Beaujolais, the Rhône and Loire valleys, and Languedoc-Roussillon. That’s unusual for France, but it gives Cecile Roudaut, who’s been with parent company Remy-Cointreau since 1997, a lot more flexibility when it comes to crafting a product. With Signature, she is now launching her first original product as master blender.

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Cécile Roudaut takes the helm, after having brilliantly helped with the creation of limited editions of St-Rémy. After a Zoom introduction to the product from Roudaut, I was pleased to be able to sample Signature. Thoughts follow. The dynamic Master Blender of St-Rémy was born in the bountiful Loire Valley. She still upholds the values of small-town living, with a house surrounded by vineyards that was formerly a post office. Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

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