Corentin, the last time we spoke on Uncut Stories was in May. What has happened in the vineyard since then?

Plenty, as always. You stopped by after we’d finished pruning and spreading the fertilizer. Because of the intense heat, bud-break came early, and the first leaves appeared in no time. Thanks to the low disease pressure (which refers to how favorable the environmental conditions are for the development of vine diseases such as mildew, oidium, or botrytis), we were able to try out some fresh techniques and experiments. Our crew kept weed pressure (the level of competition between weeds and vines for essential resources like water, nutrients, and sunlight) in check  those pesky grasses that steal water and nutrients from the vines so all in all, it’s been an excellent season.

How would you describe this 2025 vintage from a weather perspective and its impact on the vines?

In my view, the 2025 Cognac vintage is shaping up to be outstanding. It was an exceptionally sunny, warm year, marked by long dry spells, especially in early July with two to three weeks without rain and temperatures topping 40 °C (about 104 °F). The vines suffered in August, but this drought concentrated the aromas and color of the grapes. The juice is concentrated and high-quality, but its lower acidity means we’ll need to keep a close eye on it during distillation, since these wines don’t hold up for long. Still, thanks to the minimal disease pressure, the harvest itself was quite pleasant.

What was the biggest technical challenge of the 2025 harvest?

The main challenge was logistical. For the first time, Maison Ferrand harvested all its plots on its own, without calling on outside contractors, to guarantee the best possible quality. The intense heat accelerated ripening, but late-August rains sparked the first signs of rot. We had to move fast, picking at just-right ripeness before the rot could take hold. Nailing the picking date was crucial this year.

In one sentence, how would you sum up the 2025 harvest?

A sun-soaked, top-quality vintage, pure joy.

It was also your first time at Whisky Live Paris this year. What does this meeting with consumers and professionals mean to you?

It was a real pleasure. Talking directly with consumers and sharing what we do is fantastic. The public's interest and attention make the experience very rewarding. What I love about Maison Ferrand is how tight the bond is between the production team and the vineyard. Marketing and sales are always by our side, learning what we do, and we, in turn, get to hit the market, talk to consumers, and see firsthand what they’re after. I also loved chatting with fellow pros, people who are genuinely eager to learn more about what we do.

In short, I can’t wait to be back next year!