Hotel B&B Agen
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Travel Blogs from Agen
... we were now well adversed in the area, its food and its fine selection of wine, Floc and Armagnac. We had learned so much in such a short time and we had barely scratched the surface of this fascinating region.
I feel many of us will return to taste these flavours again and to dig deeper into this wonderful area.
Hats off to both Marie and Amanda for arranging and guiding us all through a great adventure.
... months in 500litre oak barrels.
Deep ruby colour. Very perfumed nose. Soft tannins and plummy black fruits on the palate.
4. Floc Blanc 17%
Young Armagnac blended with Ugni blanc and Colombard juice. Matured in 1,200 litre oak casks for 18 months to marry the grape juice and Armagnac.
Fabulous Floc. This had lemons and oak on the nose following through on the palate with lemons, sweet fruit, vanilla with high acidity and ...
Our final destination for the day was the the Cistercian abbey of Flaran. Here we had a tour of the building and then some time to peruse the art collection.
The abbey was built in the 12th Century and had various mishaps over the centuries having been caught up in the both the hundred year war and the French wars of religion when it was burned down for the first time and was again burned down for a dodgy insurance claim before being taken over as a cultural site ...
... came down sternly on the table with a bang, "Non! Not yet". We were all frozen and no one dared to make any move until permission was given. Floriane had the room under full control and her watchful eye.
1. 1998 - 100% Ugni blanc 44%
Much darker in colour than the other Armagnacs we had sampled so far. Vanilla, nuttiness, creamy and with some sweet spice on the nose. Smooth palate which went through caramel into a ...
Our venu for lunch was the Moulin des Saveurs in Barbaste. This restaurant is situated in the remains of a 13th Century fortified mill (why a mill required fortification I cannot find!). Next to the mill is a lovely weir and a 12th Century arched bridge which made for some pretty photos. The restaurant area is inside caves carved out of the local rock which at one time used to contain a steam engine for the bakery I believe. So, when in a fine ...
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