Château de Briat

Armagnac Region

Chateau de Briat Label Proprietor: SCA de Briat
Village: Mauvezin d'Armagnac
(Landes) Hectares of vines in production: 7 ha (17.5 acres)
Other production: None
Grapes: Bacco (56%), Colombard (30%), Folle Blanche (14%)
Percent of production used for distillation: 70%
Soil: Sables Fauves (Iron-rich sand)
Production of armagnac per year: 30 hl a.p. (15 barrels)
Distiller: Roumat
Distillation: Armagnacaise Gilles de Luze 2003.jpg
Distillation degree upon exiting the still: 52° (104 proof)
Barrels: Limousin
Oldest spirit still in cask: 1979
Youngest spirit in cask: 1999
Stock: 260 hl a.p. (130 barrels)
Blended armagnacs available: Hors d'Age (14 years old)
Vintages available: 1981, 1982, 1985
Reduction: No

The Château de Briat has a long and impressive history. Built in 1540, it first served as the hunting manor for Queen Jeanne d'Albret. Her son, Henri de Navarre, later Henri IV, King of France, often stayed in the castle, but in 1587 gave it to one of his fellow officers as a reward for saving his life in battle. Briat Bottle After changing ownership several times, the domaine was taken over by Baron Raoul de Pichon-Longueville in 1864.

The Pichon-Longueville family, who already owned the famous vineyard of the same name in Pauillac, used the estate as a country retreat while continuing the château's tradition of distilling a percentage of the harvest every year and stocking armagnac. Pictured left is a bottle of 1928 vintage armagnac bottled in the mid-70s.

When the Château de Pichon-Longueville property in Bordeaux was sold, the Château de Briat was retained by Baron Raoul de Pichon-Longueville, the maternal ancestor of the current owner, Gilles de Luze.

De Luze (pictured below in 2002), deluze a former literary editor in Paris, now spends sixty percent of his time at the chateau in Mauvezin, a tiny town (population 213) located between Lagrange and Labastide. Seven hectares of vines are divided between Bacco, Folle Blanche and Colombard. De Luze, unlike many other armagnac producers, is a firm believer in keeping yields low and is not opposed to cutting fruit to give a final harvest of 60 hl/ha. Colombard is a particular favorite, and his eau de vie is made strictly with this grape.

Each varietal is distilled separately to 52°, and all of the 10 barrels aged at the property during a given year see new wood. After two or three years, they are transferred to older casks and, apart from an airing once a year, left to rest in the spacious yet primitive chai. Topping up is not practiced; de Luze prefers to let the level fall, promote air contact, and therefore create a spirit that is less aggressive. Assemblage of various grapes takes place after a minimum of four years and, at times, not until their 10th birthday.

With the glass in hand, the armagnacs of Briat do not let the consumer down. In fact, they epitomize the magical wonders that one can find floating in a glass of Gascon spirit. There is no consistency in taste. After all, grape blends and vintage conditions vary. What is consistent is tremendous quality: always lots of nose, a fine palate feel, and excellent length.

Stephane de Luze

barrels 1981 (95% Bacco, 5% Colombard): Notes of plum and mashed almonds on the nose. Soft palate feel without aggressiveness. Mouth-coating texture. Good length, and an excellent vintage armagnac for the uninitiated.

Hors d'Age (75% Bacco, 15% Folle Blanche, 10% Colombard, 44°, 12 Years Old): Amber with extremely attractive legs. Supple, elegant texture holds notes of licorice, chocolate, toffee and oak. Excellent value. A barrel of this Hors d'Age is seen aging in the Briat cellar above.

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