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April 6, 2009

Roger et Gallet Bois d'Orange (2009) {New Perfume} {Blotter Notes}

Roger et Gallet, best known for being one of the owners of an ancient original recipe of the Eau de Cologne together with Mäurer & Wirtz 4711, have launched a new perfume called Bois d'Orange (Woodsy Orange), an Eau Fraîche. As its name suggests it is derived from the idea of the traditional eau de Cologne choke-full of citrusy notes with a focus here on a fruity hesperidic note of orange and woodsy and musky notes for added body...

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March 23, 2009

Givenchy Harvest 2008: Ange ou Demon Jasmin Sambac, Amarige Ylang Ylang, Very Irresistible Rose Damascena, Organza Fleur d'Oranger - On Perfume Vintages {Scented Thoughts} {New Fragrances} {Blotter Notes}

Scented Thoughts -- On Perfume Vintages: No Leap Year for Givenchy

Since 2005, Givenchy has turned to the concepts of natural harvests and vintage years to create renewed interest for some of the mainstay compositions from their fragrance catalog (see 2006; 2007). As one can witness the incessant stream of creative ideas nurturing French food culture on a daily basis, a country where edibles - from vegetables sold on market stalls to elaborate cuisine dishes and from hip yogurt flavors to breads at your neighborhood boulanger - follow or rather set fashion trends on a par with clothing, perfume, furniture design, and more, it is little surprising to see this fresh idea being adopted, at long last. In fact, it is surprising that the inspiration did not occur sooner. But let us see what measure of newness one can ascribe to this idea.

As it is, the inspiration was born not in the middle of a picturesque produce market or a field in Grasse but as Alain Lorenzo of Parfums Givenchy was perusing champagne descriptions on a new LVMH site, eluxury, and became struck by the similarities between descriptions of the luxury beverage and perfume. The Harvest idea emerged, and as WWD reported in 2005,

"Each has been reworked to highlight key ingredients culled from harvests judged by perfumers to be of above-average quality."

Lorenzo further explained the similitudes with champagne-making and the nature of the Givenchy project,

"...to maintain consistent standards of flavor and quality, every 12 months champagne companies blend reserve wines from prior years' harvests with the current year's crus (growths).

"When there's a great year, they stop blending and there is a vintage," said Lorenzo.
Like champagne, the ingredients used in Givenchy's scents are a blend of ingredients culled from several harvests. With the launch of the new line, however, the house will create special juices to celebrate exceptional harvests of particular ingredients."..