GROWTH OF SALES OF COGNAC FOR THE THIRD YEAR

 

Cognac Sales Image Logo Icon

In 2016-17, and for the third year in a row, cognac export figures showed increases , of 10.2% in volume and 15.2% in value. In total, 190.2 million bottles were exported this year, for a total revenue of 3.0 billion euros.

The NAFTA region was the leading market, with an increase of 9.3% in volume and 13.5% in value, helped by the US market, with an historic 78.7 million bottles shipped during the period.

Source: www.BNIC.com

BNIC PREDICTS THAT THE 2017 COGNAC HARVEST WILL BE ON 10TH SEPTEMBER

 

Cognac landscape photo

Harvest was initially expected on 15th Sept. but it has been moved earlier to the 10th September according to Bureau National Inteprofessionnel du Cognac (BNIC). Average date for harvest is historically approx. 23rd Sept.

The BNIC expects that the 2017 will be the smallest harvest since 1945 due to various weather conditions and in particular the late frost in May.
In late August 2017, the average acidity was 11.1 g/L H2SO4 for a  pH of 2.8 and with a potential alcohol % of 7.4%.

The area of the Cognac AOC not damaged by frost can expect 110 to 120 hecto liter per hectar of wine, whereas the frozen vineyard areas will only make 40 to 50 hl/ha, which will make a potential harvest on average for 2017 of 80-90 hl/ha.

Normally, the average is over 100 hl/ha, with an average for the past 10 years being of 107 hl/ha.
This is caused by the lower number of grapes per bunch with 37.5 grapes per bunch compared to the average of 53.5 grapes for the past 10 years.

Surprisingly, the grapes bunch weighted about 420g which is well above the 10 years average of 357g.
The BNIC recommends harvesting grapes with a rate of alcohol of 8.5 to 10.5% for an total acidity above 7.5 g/l H2SO4.

Source: Vitisphere

SCHAUS TAKES OVER NAVARRE FOR CEO OF LVMH'S MOET-HENNESSY DIVISION

LVMH's Moet-Hennessy Unit, and logo

Moët Hennessy’s Christophe Navarre is stepping down from his role as CEO, departing the drinks company to focus full-time on his investment fund Neptune International. Navarre joined LVMH in 1997 as president and CEO of JAS Hennessy & Co., and has served as CEO of LVMH’s Moët Hennessy division.

This division is composed of a portfolio which includes Moët & Chandon, Dom Pérignon, Ruinart, Krug and Veuve Clicquot Champagne brands, but also spirits with Hennessy Cognac,  Glenmorangie Scotch whiskies, Ardbeg Scotch whiskies and Belvedere Vodka, and other wines such as Cheval des Andes, Newton Vineyard, Numanthia and Terrazas de los Andes.

Hennessy, in particular, has enjoyed an impressive rise during Navarre’s management, with the brand surging 22% to 3.7 million cases in the U.S. last year, accounting for roughly two-thirds of the overall Cognac market.

Philippe Schaus, who currently manages LVMH’s luxury travel retail division DFS Group, has been named as Navarre’s successor. A 14-year LVMH veteran, Schaus previously served as executive vice president of Louis Vuitton between 2009 and 2011, and was named chairman and chief executive officer of DFS in 2012.

ARMENIA IS INCREASING PRODUCTION OF BRANDY

 

Ararat 5 Years Old Armenian Brandy

Armenia is increasing their production of brandies according to the Armenian-French news magazine, Armenews, with 80% increased production.
Bid brand of brandies such as Ararat (Pernod Ricard) or Noy are looking like they are expanding sales overseas.
Looks like things are changing!

Source: Armenews
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MICRO-DISTILLERIES MAKING SPIRITS AWAY FROM STANDARDS

 

Japanese Kikori Rice Whisky

There are about 200 distilleries in Scotland to produce Scotch whisky, and 3000 distilleries in the Cognac region to produce cognac, and these numbers are pretty stable for decades. There are now about 1300 distilleries in the USA, a big jump from the 200 distilleries back 10 years ago.

What do they do?

Some make standard spirits in their category, while other try to step out the trenches.
The Whiskey Wash offers a list of what they call 'weird whiskeys', which too me look fine.

1. Koval Distillery in Chicago, Illinois make a whiskey of 51% corn—no surprises there—and then 49% millet, a rarely-used grain that’s actually closely related to corn.
2. Early Times Kentucky Whisky (no “e”) is made just like bourbon in all respects, except for one very important one. Instead of using exclusively new charred oak casks for maturation, about 20% of the aging stock is stored in used oak casks.
3. Kikori Rice Whisky. While most Japanese whisky is made from malted barley, just like Scotch, Kikori Rice Whisky uses a different grain: rice. www.kikoriwhiskey.com
4. Dry Fly Triticale Whiskey is made from wheat or rye aren’t that unusual, but Triticale is a hybrid grain combining wheat’s productivity with rye’s toughness. 
5. White Owl Whisky is made from aged stock that is put through a filtering process that strips all color out of the spirit. A clear whisky!

Source: Whiskey Wash

BRANDY IS BEING REVIVED BY E&J GALLO

Argonaut Brandy is new, by E&J Gallo


[ENG] E&J Gallo, a massive and trend-making machine company in the wine & spirits industry is making news for its recent stake into the super premiun and craft brandy category in the USA. First, E&J Gallo released late July 2017 its long awaited Brandy Argonaut which is inspired by the brandy movement prior to prohibition.
Then, they acquired Brandy Germain-Robin mid-August. Clearly something huge is going to happen now!


Argonaut Brandy, 3 different styles, produced by E&J Gallo

[FR] Ca bouge dans la categorie 'Brandy' aux USA, j'ai meme envie de dire que ca bouge beaucoup.
Fin juillet 2017, E&J Gallo lance Brandy Argonaut, un brandy craft a la mode americaine, plutot Californienne devrais-je dire.
Et mi-aout 2017, E&J Gallo, encore, prend acquisition de la maison prestigieuse Brandy Germain-Robin.
Mais qu'est-ce qui se passe?

Sources: Gallo, Argonaut Brandy, Tasting Panel Magazine

COGNAC REMY MARTIN IS GETTING NOTICED IN GHANA, AFRICA

 

Remy Martin in Africa, Ghana

Cognac Remy Martin is like many of the major cognac houses investing in Africa.
In a recent article in Ghana Web, they discuss red carpet events in Ghana and in this article they make a very interesting presentation of Remy Martin which I am re-posting here.

===> Cognac Remy Martin is rooted in 6 core pillars:

1) Rooted in winegrowing
1724 marked the beginning of Rémy Martin, the only major cognac house to have been founded by a winegrower.

2) Rooted in family
Rémy Martin has been a family business for three centuries, run by two families who share the same values: the Rémy Martin and the Hériard Dubreuil.

3) Rooted in chalk
To craft its cognacs, Rémy Martin has made the radical choice of specializing in Cognac Fine Champagne in 1948. This means using grapes only from Grande Champagne and Petite Champagne, the two most sought after growing areas of the region, which chalky soils grow the most aromatic grapes.

4) Rooted in time
Rémy Martin already understood the magical effects of time: how a company, just like a spirit, can develop and grow finer with age.

5) Rooted in talent
Rémy Martin believes in entrepreneurship and in the talent of people, as it believes in the talent of nature

6) Rooted in harmony
Rémy Martin has a signature cognac style based on harmony thanks to the traditional use of distillation on the lees – with the residual yeast - in small copper stills.

Source: GhanaWeb