Cognac Peyrat Associes

The Peyrat family has been producing Cognac since the early 1900's. Philippe Peyrat returned to Cognac a few years after a career in Bordeaux export market to join his brother Henri in the family business, founded by his grandfather.

Estate-grown Cognac is a rarity, and vintage-dated Cognac is also a relatively recent concept. Most Cognac distillers do not own vineyards themselves , so they have to buy grapes from farmers in the best growing areas (Grande Champagne, Petite Champagne, and Borderies), a practice that lends itself well for the production of blended Cognac, rather than for single-estate, single vintages. Another reason why there is so little vintage Cognac is that for centuries, many Cognacs left the region in cask to be bottled elsewhere.

This precisely what sets the Peyrats apart; their small firm is handling several estate-grown, single vineyard Cognacs, that are often put to mature in glass demijohns to preserve their freshness. This fact, in conjuction with their association with the celebrated master blender Stéphane Burnez, the artisan behind the Cognacs for the Prunier firm, have won Peyrat much acclaim for the complexity and originality of their Cognac.

They are also famed for their extensive library of rare old Cognac vintages. All are unblended products of a uniquely different estate, and since the vintages are distilled at the property, authenticity is guaranteed.

On the label, each estate is distinguished by its own name, in addition to the village in which it lies. Le Chaigne and Lafont de St. Preuil are both estates in the township of St. Preuil, in the Grande Champagne growing area that typically yields firm, robust style of Cognac.

La Chambre, also in Grande Champagne, lies in Verrières and is noted for its fruit and delicacy. The Negre Bois, in Petite Champagne, is located in Archaic and is more delicate.

L’Hermitage in Borderies, the Chateau de Triac in Fins Bois, and Domaine des Forges in Bons Bois complete this roster of single vineyard Cognacs. Most of them have been in continuous production since the 19th century.