Alain Loubere is a small, family-run Armagnac producer in Gascony, championing traditional craft over volume. Grapes such as Baco, Ugni Blanc, Folle Blanche and Colombard are sourced from local parcels, then distilled slowly in a continuous alambic armagnacais to preserve fruity aromatics. Eaux-de-vie mature for years in French oak, with careful cask selection to balance freshness, spice and gentle rancio. The range spans youthful blends for aperitif service to single-vintage bottlings with real depth and finesse. Classic flavours include dried plum, quince, orange peel and cocoa, threaded with cedar and sweet spice. Elegant, honest and characterful, Loubere’s Armagnacs offer superb value for artisanal quality.

Armagnac is Gascony’s historic brandy heartland in southwest France, famed for small-scale, grower-led production. The appellation spans three crus: Bas-Armagnac (light, fragrant eaux-de-vie from sandy “sables fauves”), Armagnac-Ténarèze (more structured spirits from clay-limestone), and the rarer Haut-Armagnac (stony, chalky soils). A temperate, ocean-influenced climate with Pyrenean breezes and autumn sunshine ripens grapes while preserving acidity—ideal for distillation.

Principal varieties are Ugni Blanc, Baco 22A (a Gascon speciality prized for longevity), Folle Blanche, and Colombard. Many estates grow and vinify their own fruit, then distil slowly in a traditional continuous alambic armagnacais, typically in winter. Single, low-temperature distillation yields a spirit rich in congeners and character at a modest strength, setting Armagnac apart from Cognac’s double distillation.

Ageing takes place in local Gascon oak—often new for a short period, then older casks—developing notes of prune, quince, orange peel, cocoa, cedar and sweet spice, with a graceful rancio in older releases. Styles range from fresh, unaged Blanche Armagnac to blends labelled VS, VSOP and XO, plus the region’s hallmark vintages, which showcase a single harvest and long cask maturation. With its artisanal methods, varied terroirs and emphasis on complexity over polish, Armagnac offers soulful, distinctive brandies of exceptional value.

Colombard is a white grape variety of French origin, historically grown in the Charente region for use in Cognac and Armagnac production. A natural cross between Chenin Blanc and Gouais Blanc, it is known for its high acidity and prolific yields, qualities that have made it both valued and, at times, maligned. Viticulturally, Colombard is vigorous and disease-prone, particularly to powdery mildew, which requires careful management to restrain its productivity and maintain quality. When controlled, however, it can deliver refreshing wines with distinctive character.

While its role in French brandy production has declined, Colombard has found a second life abroad, particularly in South Africa, California, and Australia, where it is often blended with Chenin Blanc or other varieties to create crisp, fruit-driven wines. It also remains present in southwest France, notably in Gascony, where it contributes to lively, aromatic dry whites.

Colombard wines are typically light-bodied, with zesty acidity and appealing aromatics. Flavours range from green apple, citrus and pear to more tropical notes such as guava, melon, and passionfruit in warmer climates. In blends, Colombard adds freshness and lift, while as a varietal it is appreciated for its clean, approachable style, often enjoyed young as a refreshing everyday white.

Ugni Blanc is the dominant grape used for Cognac production and has been cultivated in western France since the 17th century. It became the principal variety in the Charente due to its resilience, high yields and naturally high acidity – essential qualities for producing the light base wines required for distillation.

In the vineyard, Ugni Blanc is vigorous and late-ripening, which helps it avoid spring frosts but means it must be carefully managed to reach full ripeness in cooler years. It is highly resistant to many diseases, though downy mildew can be an issue in humid conditions. Drought and increasingly hot summers caused by climate change are growing concerns, as the variety is sensitive to water stress and can lose acidity quickly if over-ripe.

While Ugni Blanc is planted in several countries, including Italy, Australia and South Africa, its most important role is unquestionably in Cognac. The wines it produces are thin, low in alcohol and neutral in flavour when vinified for table wine, but these qualities make it ideal for distillation. Once distilled and aged in oak, Ugni Blanc develops into elegant, complex eaux-de-vie with aromas of white flowers, citrus, pear and hints of spice and vanilla. Its delicacy and high acidity form the backbone of Cognac’s refined and age-worthy style.