Marc of Marlborough

Georges Michel was so delighted with the first release in 2003 of "M" Marc of Marlborough that he now continues to produce the popular grape spirit. Georges is pleased to recommend his "M" Marc of Marlborough as an after dinner digestif to be served in the same manner as Cognac or Armagnac. Marc of Marlborough can also be used in cuisine as a flambés, in sauces or perhaps to pour sparingly over sorbet to cleanse the palate between courses.

Marc of Marlborough is made from the pressings of the harvest, i.e. the skins, peel and seeds, and is referred to, in France, as "gène". At our Marlborough winery we produce "M" Marc of Marlborough from Pinot Noir pressings.

The distilling takes place in the winery's 40 year old copper still. The master distiller's skill is tested when regulating the cooling temperatures, the successful result being a seamless procedure where only the vapours of good quality or "heart", as it is known, are taken into the cooling pipes where condensation occurs. After distillation, as is the tradition for Armagnac and Cognac production, the "M" Marc of Marlborough is aged in French oak casks for several months until maturation is completed. The resulting Marc displays a strong bouquet of grape with hints of spice and vanilla.