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.............................. Martell Cognac
Logo and Trademark..............................
Martell is a leading manufacturer of Cognac, founded by Jean Martell in 1715. It was sold in 1988 by the Firino-Martell family to Seagram and again in 2002 to the Pernod Ricard Group, which also owns the Cognac brands Biscuit and Renault.
Martell, A Brief History Jean Martell, the founder of Martell cognac was born in 1694 in Jersey, Channel Islands. In 1715 he founded his cognac company and by 19721 he was already exporting 200,000 litres of cognac to the UK. He died in 1753 leaving his company to his sons, Jean and Frédéric. In 1848 Martell started exporting its cognac in bottles instead of barrels. Over the next 100 or so years Martell continued to grow and by 1868 Martell went international exporting as far as China, Hong Kong and Japan. In 1912 Edouard Martell created a first class cognac with a unique taste: Cordon Bleu. It was launched at the Hotel de Paris. In 1936 Martell was served on the inaugural journey of the Queen Mary and gained a royal seal as the drink of choice for the ambassadors on board. In 1965 Martell was awarded the Grand Prix de l’Exportation In 1992 Martell becomes the main sponsor of the steeplechase at the Grand National. 2004 saw the first “Martell Artists of the year” award, this annual event is set to become another of Martell’s association with the world of Art.
Martell uses only white grape varieties (about 99% of which are Ugni Blanc), which are quickly harvested every October. The grapes are then pressed. The juice is pumped into vats and the natural yeast of the grapes converts the sugar to alcohol. This takes about a week and the result is a wine of 7% which is ready for distillation. Distillation takes place from November until March, to make cognac, the wine must be double distilled in a Charentais pot still. The age of the eaux de vie is determined by the number of years they mature in oak casks, oak develops the eaux de vie qualities, the evaporation of the alcohol is a necessary part of the ageing process and is called “the angels share”. The cellar master judiciously selects the eaux de vie of different vintages and growth areas to recreate time after time the same cognac quality and grade. After the blending the congac returns to casks for six months where the flavours will marry and integrate before being bottled.
Martell uses grapes from the 4 finest growth areas only, with a dominant influence from the Borderies area. • Martel has a unique double distillation method that makes Martell cognacs smoother and lighter. • Martell uses tronçais type oak only which makes mellower, lighter and more fragrant cognacs.
The cellar master was, up to the 1980s, from the family Chapeau (in the way the cellar masters of Hennessy are from the family Fillioux). Martell attaches importance to produce pure, soft, neutral Cognacs; thus it does not distill lees in the wine. Preferred are casks made from Tronçais oak, which is darker, with narrow pores, less tannin and more lignin, than Limousin-oak, resulting in less "wooden" aromas in the Cognac.
Much of Martell Cognac is produced from wine from the Borderies region, in contrast to other companies, which mainly sell fine Champagne Cognac. Borderies Cognac has a more nutty taste.
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