Firmly tannic wine, spiced with acidity, black plum skins, damsons and tight black currants. It is attractively balanced, a real food wine, that will mature well in 3–4 years

A wine that is so sure to taste but also yearns for a spicy piece of meat, roasted or not. Also delicious with a firmer stew, lamb or hearty matured cheeses.

climate

Cahors enjoys a temperate maritime climate, quite warm in summer with regular rainfall (even in the driest months). Towards the end of flowering often influenced by southern Mediterranean winds which promote the ripening of the grapes. Fairly mild winters.

soil

Slightly higher terraces with the famous limestone soils of the Kimmeridgen. (Limestone layers as in Chablis that consist of fossil oysters and other shellfish that give the wine more liveliness and complexity.) Usually quite south-facing.

vinification

After strict selection, the grapes are gently crushed and undergo a fairly long maceration. Then follows a classic temperature-controlled fermentation. The wine is then matured on a blend of 2nd and 3rd year barrels. A wine that can appreciate some aging.