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Gers (32 Midi-Pyrenees) is a land rich in history (Three Musketeers), rolling countryside and home to Armagnac, Madiran, Côtes de St Mont and Côtes de Gascogne wines. It is predominantly quiet and rural with few major towns or through routes. Hence its weekly markets tend to be really good with lots of top quality local produce on sale - and a real atmosphere of deepest France. I can particularly recommend Nogara - where the Saturday market tends to take over the town, and Auch where the range of produce is impressive.
The information here is provided in good faith, but do bear in mind that some markets may not take place every week, and sometimes not at all outside the summer season. Its always best to check with the local tourist office - or with locals.
In deepest Gascony, an English couple Karen and Nick Kitchener bought a vineyard producing Cotes de Gascogne wines and Armagnac at Domaine de Lauroux at Manciet (32 Gers, Midi-Pyrenees).
The domaine offers both gite and Bed and Breakfast accommodation surrounded by the vines.
For more info see http://www.lauroux.com
Self-Catering Cottages and Bed & Breakfast Accommodation in a listed 17th Century domaine in Gascony - 35 acres, lakes, pool and Spa
Ideal location for visiting Madiran, Jurancon, Côtes de St Mont, Côtes de Gascogne, Armagnac, Floc de Gascogne vineyards.
Situated just 10 minutes drive south of Auch (32 Gers, Midi-Pyrenees - see map), Peyloubère is classified as a ‘Monument Historique’ by virtue of the fact that it was the home of the Italian painter, Mario Cavaglieri for over forty years. Legacies of his ownership are the frescoed ceilings in many of the rooms of the Manoir, the graceful Italian garden and the relaxed, bohemian atmosphere of the Domaine.
T: 00 33 562 05 74 97
F: 00 33 562 05 75 39
E:Martin@Peyloubere.com
Address: Domaine de Peyloubère, 32550, Pavie, Le Gers.
Website: www.peyloubere.com
Armagnac is a brandy from Gascony with similarities to Cognac which is made 100 miles to the north in the Charentes.
Armagnac pre-dates cognac by about 150 years but never seems to have been as commercially successful or available, tending to be appreciated more by restaurants, connoisseurs and the locals.There are 3 Aramgnac producing areas - Bas Armagnac, Tenareze and Haut Armagnac - of which Bas Armagnac produces the best brandies - “Bas” means low, but that refers to the altitude, not the quality.
Armagnac is made from distilled wine, four grapes are commonly used: Folle Blanche, Ugni Blanc, Colombard and Bacco, not dissimilar to Cognac’s grapes. But the distillation is quite different - the Armagnac “alambic” still is a continuous distillation process, which produces a higher and purer concentration of spirit than Cognac’ double distillation process.
Bottle labelling can be a bit confusing. 3 stars indicates a minimum of 2 years ageing; VSOP or Réserve, a minimum of 5 years; Napoléon, Vieille Réserve or XO, a minimum of 6 years; and Hors d’Age, which must be at least 10 years old.
A viintage Armagnac e.g.1967 must contain Armagnacs made in the named year, but it is actually the year of bottling which is more important, as maturation does not continue after bottling - it only matures in the wooden vat.
Tasting Armagnac (and Cognac) is a little different to the technique for tasting wine, essentially because the alcohol level is so high (40-43%). Small tapered glasses are better than the traditional brandy balloon. Contrary to common practice, warming the glass is not recommended for tasting, as this releases the alcohol rather than the flavour.
Ideally a “good” Armagnac should be wonderfully balanced between the fiery or even fierce impact of the alcohol and the delicacy of the fruit characteristics, overlaid with the oaky, woody tones from the maturation process. Too much tannin from the wooden vats will dry out the spirit, but get it right and you can find wonderfully nutty, woody characteristics.
The best Armagnacs will be smooth, rich and warming, with great persistence in the mouth. There is a world of difference between cheap Armagnac and the best vintage or well-aged versions.
Domaine de Lauroux in the Gers produces some excellent Armagnacs and is run by Karen and Nick Kitchener, an English couple.
For more info see www.lauroux.com
For more on Armagnac see www.armagnac.fr
The Domaine de Lauroux at Manciet (32 Gers, Midi-Pyrenees) is run by English couple Nick and Karen Kitchener, who also make wines and Floc de Gascogne on their 19 hectare vineyard in the Bas Armagnac region.
Their Armagnacs are made from 100% Ugni Blanc grapes grown on silica clay soils on slopes and plateaux in the gently undulating countryside of deepest Gascony. Here the climate is Oceanic (from the Atlantic), but tempered by the Landes Forest to the west and the Pyrenees mountains to the south.
Armagnacs are created slowly using traditional methods of continuous distillation in an “alambic” still. In autumn the Ugni Blanc grapes are harvested and fermented into wine which is then distilled on the domaine in November or December in the wood-fired still.
After distillation the “eaux de vie”, which is colourless is kept in new oak barrels or the first few years of ageing - it is at this stage that the Armagnac gains its colour. The spirit is still in its fiery youth but already has aromatic, fruity scents including pear and prune. Once it has absorbed the tannins from the wood it is placed in older barrels to develop complexity and extra sweetness arriving at a perfect state of blance between the tannins, aromas and alcohol. Ageing can last for decades and required enormous patience - only time can do the work.
During ageing a partial evaporation takes place - typically 0.5% vol.alc per year - known in Gascony as “the angels’ share”. As the ageing process continues the alcohol decreases progressively by evaporation and the spirit takes on a fine amber, then mahogany colour.
Armagnac does not age further in the bottle, and can be enjoyed immediately after purchase. The bottle sould be kept upright so that the alcohol does not affect the cork.
The domaine has a range of Armagnacs available:-
VSOP
10 ans (10 years aged)
Hors d’Age (literally “without age” but means at least 10 years ageing)
15 Ans (15 years aged)
25 Ans Special Edition (25 years aged)
Plus individual vintages including
1929, 1937, 1946, 1950, 1957, 1960, 1961, 1962, 1963, 1964, 1965, 1967, 1968, 1970, 1972. 1974, 1979, 1980, 1981, 1982. 1983, 1985, 1986. 1987, 1990
For tasting notes and info on the Domaine de Lauroux’s 1967 and 15 year old Armagnacs see www.frenchduck.com
For more info on Domaine de Laroux - see www.lauroux.com
For more info on Armagnac (in french) see www.armagnac.org
For hints on tasting Armagnac see www.renchduck.co.uk
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