Cognac Lero: history, features, types
The history of one of the oldest French cognac farms goes back more than three centuries. The Lheraud house was founded in 1680 in the vicinity of the village of Ladoux, located in the heart of the Petit Champagne. Not far from it is the famous city of Konyak, which gave birth and name to a special strong drink made from white grape varieties.
The Leroy family enterprise is considered one of the leading cognac producers in France and over the years has managed to become famous as the creator of elite alcohol, appropriate for the most refined society. Noble drinks "Lheraud" are tasted in the English House of Lords, supplied to the Japanese Imperial House and served to the table of other influential people in different countries.
The history of the brand in brief
And it all started with small vineyards laid by the founder of the company Alexander Lero.
History is silent about his success in the art of making alcohol. But more is known about the fact that at the end of the XVIII century the farm's possessions were replenished with valuable vines in the Grand Champagne region.
The land with exclusive vineyards was inherited by the owner of the company either as an inheritance or as a payment for debts, but one way or another it became a very pleasant acquisition.
At that time, the company was engaged in winemaking, and only by the end of the XIX century, the new owner of the House, Eugène Leroux, decided to take advantage of the situation and create an original product through distillation.
The company released its first cognacs in the 80s of the XIX century
However, they did not stand out as anything remarkable at the time. The follower of Eugène Rémy expanded the vineyards and continued what he had started, but the experiments were still unsuccessful.
Guy Leroy, who took over the reins in 1970 and developed a fundamentally new production method, brought the House to fame.
The talented winemaker made a significant contribution to the development of the company and gave the unique drinks his name - "Cognac Guy Lheraud".
At the suggestion of the owner's wife, Madame Lero, changes appeared in the design of bottles of vintage products.
Black glass containers for millesime cognacs were handmade by local craftsmen, who added an image of an ancient coin to the unusual design.
Today, the House of Lero produces more than 300 thousand bottles of cognac per year, most of which are exported to different countries.
Remaining a family business, the company carefully preserves traditions and is proud of the collection of ancient spirits of the late XIX - early XX century, the aging process of which is still ongoing in the family cellar "Paradise".
Production features
"To make a good cognac, you need to love it!" The main motto that guides the company's owners is, in fact, the secret of creating unique products.
The outstanding characteristics of the drinks are the result of strict adherence to manufacturing technology and careful selection of raw materials:
Only the best white grape varieties are used to produce Lheraud cognacs: Ugni Blanc, Colombar and Folle Blanche, grown on family plantations in Grand Champagne and Petit Champagne (less often in Bordeaux, Fen Bois or Bon Bois).
In the process of creating the drinks, the old recipe is followed, which ensures a mild taste and bright aroma of the finished cognacs.
The base obtained in the vinification process is necessarily subjected to double distillation.
When creating assemblages, the composition usually includes raw materials of a certain year, collected from different vineyards: the manufacturer rarely uses blending of cognacs of different ages.
Therefore, there is no permanent blender on the farm staff, and the decision to mix spirits is made at the family council.
French oak barrels from certain regions are used to age the drinks.
The final products do not contain a single drop of syrup, sugar, caramel or other additives: the drinks of the House are absolutely natural and pure.
It is worth noting that the Lheraud company is one of the few that has preserved the tradition of making millesime cognacs.
These products are made from the harvest of one year, the production process involves strict control by a special commission.
And the resulting vintage drinks are exclusive pieces valuable for collectors.
Types of cognac Lero
V.S.
Young balanced cognac with notes of vanilla, dried fruits and citrus.
V.S.O.P.
A harmonious product with raisin aroma, crème brulee and vanilla aftertaste.
Cuvee 10
A special drink with fresh accents of citrus and sweet spices.
Cuvee 20
A product of 20 years of aging, one of the most popular in the Lero line.
Harmonious, powerful, with tones of cinnamon, vanilla and zest.
X.O.
Elegant, multifaceted cognac with a spicy aroma, almond and honey base, hints of tannin, toasted bread and fresh earth.
In some copies, you can catch coffee-nut and vanilla tones.
Products of long aging
You can find drinks both 20-30 and 70-80 years old on sale.
The oldest are vintages of the beginning of the century with 100, 150 and 200 years of aging.
The price of such products can reach fabulous amounts. Many copies are accompanied by appropriate packaging: gift boxes made of precious wood, handmade decanters.
Millesime cognacs
They are easily recognized by an opaque black bottle with a seal in the form of an old coin. The age is different.
These are elegant, balanced drinks with complex bouquets, in which you can catch accents of berries, dried fruits, sweet spices, mineral and chocolate notes.
The shades of the cognacs range from light golden to thick amber, depending on the period of aging and the characteristics of the raw materials of a particular year.
The strength of more mature specimens can reach 44%. Famous collections of the House of Lero: "Eugenie", "Edouard III", "Vieux Millenaire", "Charles VII".
Young cognacs are recommended to be drunk as a digestif accompanied by coffee and cigars, old ones are good in their pure form.
Update: 27.12.2018
Category: Brandy and Cognac