Domaine Bellair: Excellence in Bas-Armagnac Located in the heart of the Bas-Armagnac appellation, Domaine Bellair perpetuates ancestral know-how in the art of distillation. Its unique terroir, composed of sandy (60%) and clay-limestone (40%) soils, extends over eight hectares and offers ideal conditions for growing the traditional Ugni Blanc (40%) and Baco (60%) grape varieties.
Domaine Bellair: Excellence in Bas-Armagnac Located in the heart of the Bas-Armagnac appellation, Domaine Bellair perpetuates ancestral know-how in the art of distillation. Its unique terroir, composed of sandy (60%) and clay-limestone (40%) soils, extends over eight hectares and offers ideal conditions for growing the traditional Ugni Blanc (40%) and Baco (60%) grape varieties.
This exceptional vintage, made mainly from Baco grapes, seduces with its freshness and aromatic complexity. Its rich, evolving sensory profile reveals fruity and herbaceous notes, intensely evoking the landscapes of the Normandy bocage. An armagnac with character, where time sublimates every nuance for an unforgettable tasting experience. On opening, bewitching aromas of cooked apple and cider recall a Calvados from the Pays d’Auge. With aeration, the aromatic palette gains in complexity, with notes of apricot, preserved lemon and lime blossom, bringing freshness and vivacity.
Tasting note
Nose
From the very first whiff, a freshness emerges, with gourmet accents of roasted apple and cider, reminiscent of Normandy orchards. As the armagnac opens up, more complex notes emerge: juicy apricot, candied lemon and lime blossom, giving the whole a lovely aromatic energy.
Palate
The attack is frank and full of character. The richness of the nose is repeated, with spicy (ginger), vanilla and slightly licorice flavors, before a minty freshness balances the whole. On the mid-palate, a tangy touch of crunchy apple adds a dynamic finish.
Overall
Persistent and elegant, it oscillates between herbaceous notes (cut hay, alfalfa), fruity notes (grapefruit) and subtle balsamic nuances of balsam and camphor. A hint of sweet spices (nutmeg, ginger) prolongs the tasting, leaving an impression of finesse and freshness.
