A. Roborel de Climens, French Single Malt Whisky Finition Sauvignon, Chateau Floridene Cask Finish (40% ABV, 700 mL)

SAUVIGNON FINISH
Refined in white wine barrels 100% Sauvignon from Clos Floridène
Cru des Graves de Bordeaux
40% vol.

COMPOSITION: French barley, malted, brewed, and distilled in France.

CHARACTERISTICS: Delicate, elegant, floral, and white fruits

COLOUR: Pale yellow

NOSE: Muscat, pear, peach, grape, white flowers

MOUTH: Delicate and round attack, Nice length, Fresh and suave finish

Sauvignon blanc is an old grape variety that was formally identified during the first half of the 18th century in Gironde and in the Loire Valley. Chardonnay is the most cultivated grape variety in the world. It is very appreciated for its very easily identifiable organoleptic qualities. It is recognized by its floral notes of acacia flowers, its aromas of white fruits (peach, grape, etc.), and above all its notes of citrus fruits and grapefruit. To produce a French whiskey with a finish in barrels having contained Sauvignon blanc, it’s looking for freshness that comes from the acidity of the wine as well as floral and white fruit notes.

Whisky Roborel de Climens: The Bordeaux Oenologist’s Touch
(Adapted from an article that originally appeared in Sommeliers International December 1, 2021)
Brown spirts are booming with sales increases that would make many winemakers envious. Whisky is no longer the exclusive preserve of the Scots and the Irish, especially since France is the leading producer of barley and the leading maltster in Europe. French barley is among the best for the production of blended scotch, Scottish or Irish single malt and also French spirits. France has all the resources to produce premium whiskys: exceptional terroirs for barley, sources of pure water, a perfect mastery of malting and distillation.
Aymeric Roborel de Climens would add the name of Bordeaux to whisky. The trained oenologist, whose name immediately links him to the Bordeaux wine industry, embarked on the adventure to create whisky distilled in France and finished in wine barrels. The made in Bordeaux contribution of the oenologist-whisky maker remains a deep know-how of the art of ageing in barrels. Aymeric Roborel de Climens believes that a palate accustomed to wine is a real asset to bring flavors towards a fruit intensity. An expertise adapted to the maturation of brown spirits in oak barrels. A justified choice, he argues, by the expertise brought by the French cooperage to a spirits sector so far dominated by second-hand bourbon barrels.

For his single malts, he is very interested in the dynamic contribution of the Merlot, Sauvignon and Semillon varietals, each of them bringing its specific characteristics; fruit, vivacity, roundness or noble reduction … At each step, from the beginning to the final product, he carefully considers the origin of the barrels to the chateaux, which are organic or biodynamic in order to guarantee a certain purity of fruit. Chateau Guadet in Saint-Emilion, Chateau Floridene in Graves, Chateau Doisy-Daene in Barsac and Chateau Sainte Marguerite in Cotes de Provence are all mentioned on the whiskies’ labels. The range is composed of various references, including three flagship products: a finish of six to twelve months in Sauvignon and Semillon barrels, and one of eighteen months in Merlot barrels, establishing a very relevant link between the wine industry and whisky. An oenologist’s whisky is born!