Gilles Bley knows the history of Cahors and can trace his winegrowing roots in the AOC back for many generations. His intimate understanding of the Malbec (Côt) and Tannat vines on his 15 hectare estate led to a desire to create wine that highlights this storied region’s unheard of potential for delicacy. Cahors is traditionally known for it’s heavy and brooding black wines that take years to reveal any fruit. Gilles Bley’s efforts at Clos Siguier have a bit more in common with the Malbec grown in Argentina’s Mendoza than what you would normally expect from this AOC. This is a surprisingly bright and youthful Cahors with depth of red and black fruit, subtle terroir and silken tannins. Clos Siguier is a lighter styled, readily accessible Cahors with its roots firmly planted in organic winemaking traditions.

Bert Celce on Clos Siguier:

www.wineterroirs.com

Certification: Practicing Organic.



Cahors:— Back to the top

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Cahors tech sheet

Age of Vines: 60 years

Yields: 40 hl/ha

Pruning Method: Royat

Soil: Red Clay and Limestone.

Varietals: 95% Malbec (Côt), 5% Tannat.

Vinification Method: Hand-harvested the grapes undergo a 5 to 6 week maceration. Wild yeasts are used during fermentation. The wine rests in barrel before it is bottled.

Tasting Note: Deep purple in the glass with an amethyst rim. Black cherry, red currant, and cool black tea notes dominate the nose. Succulent red and black fruit follows through on the palate and is backed by pounded stones. This medium-bodied red has great minerality, moderate acidity and finishes with silken tannins.

Pairing: Cassoulet, veal stew, grilled artisan sausages, roasts, venison and strong aged cheeses.



Cahors Old Vines “Les Camille”:— Back to the top 

Les Camille tech sheet

Age of Vines: 80 year old vines.

Yields: 25 hl/ha

Pruning Method: Royat

Soil: Red Clay and Limestone.

Varietals: Malbec on rupestri

Vinification Method: Hand-picked grapes are de-stemmed. Classic fermentation. Pushing down every day for a month. Aged in 600 liter wood tanks for two years. Indigenous yeasts, no filtration.

Pairing: Cassoulet, veal stew, grilled artisan sausages, roasts, venison and strong aged cheeses.