A.E. Dor Vintage 1989 Cognac Grande Champagne

A.E. Dor 1989

Cognac - Grande Champagne - Premier Cru de Cognac - A.E. Dor

A mythical year because of the excellent weather conditions.

$128.37 $128.37 Tax excl.
0.70L bottle with case
In stock

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Stored in a hydro-regulated cellar
Stored in a hydro-regulated cellar
Data sheets
A.E. Dor

A.E. Dor

A house of Cognac created in 1858 by Jean Baptiste DOR, continued by his Son Amédée Edouard DOR who searched for, chose and collected the best Cognacs and the best brandies. At that time, professionals called him "the antique dealer of Cognac". After aging in oak barrels for decades (70 years and more), some of these venerable Eaux de vie from Grande Champagne, the Premier Cru de Cognac, were carefully collected at the fullness of their aroma in Dames-jeannes sealed with wax, in order to pRéserver and preserve them intact.

Today, these glass carboys sleep in a cellar Secret called "Paradise", unchanged since its creation, proudly displaying their prestigious vintages. Jewels of the House of AE DOR, their origins generally predate the famous phylloxera, that is to say 1874. They have kept their precious contents intact for more than a century and justify the reputation of the House of AE DOR worldwide.

Description A.E. Dor 1989.

1989, a mythical year, like 1990, because the climatic conditions during the four seasons were perfect giving a superb blooming at the right time of the buds and the leaves, a perfumed blooming in July under a brilliant sun, a veraison in August which saw an alternation of rains and suns favouring the maturation of the berries with pleasure, by offering healthy grape harvests by a fresh and dry autumn sun.

It is a Cognac that comes exclusively from wines harvested and distilled in 1989 from Grande Champagne, classified as a Premier Cru of the delimited Cognac region.

Since then, the cognac has been aged in small French oak barrels in the shade of century-old cellars.

The dress is mahogany of Cuba.

In the nose as in the mouth: an infinite cognac on a palette of perfumes and flavors from white spring flowers, such as white hawthorn or osmanthus, to spices (grey and black pepper), cinnamon, nutmeg, candied fruits such as the Ente plum or the Alsace mirabelle plum or apricot, to finish on a diversity of coffees and mochas.

A tasting on dark chocolate cakes or Norwegian or vanilla ice creams or on an apricot or black cherry tart from the Basque Country, will be a plus.