Cahors

The history of Cahors wine

It was with the arrival of the Romans in the 1st century A.D. that the first vineyards were planted in the region. From the 12th century onwards, Cahors wine enjoyed a certain success, particularly in England, where it acquired the nickname of "black wine". Subsequently, the success of these wines continued unabated, and François 1er liked them so much that he tried to have Cahors grapes planted in his vineyards at Fontainebleau. It was also exported to the Americas, Germany and Russia, where it became the Tsars' favorite wine, and was adopted as a mass wine by the Orthodox Church. Unfortunately, the phylloxera crisis at the end of the 19th century destroyed almost the entire vineyard. After the end of the Second World War, in 1947, the Cahors vineyard experienced a real revival. These efforts were rewarded by the award of the Appellation d'Origine Contrôlée in 1971.

The Cahors appellation and its grape varieties

Today, the Cahors appellation covers a production zone located to the west of the town of Cahors, straddling the Lot valley in the department of the same name, and the Causses du Quercy to the south of this valley. This production zone is spread over 45 communes and covers more than 4,000 hectares, producing around 150,000 hectolitres of wine a year. 

Cahors wines are red wines made from three grape varieties. The main grape variety of Cahors is malbec, which can also be called côt or auxerrois. The name malbec comes from Mr. Malbec, the winegrower who helped spread it. And this grape variety is not only found in France, it's also very present in Argentina, where it was the first variety planted. For Cahors, it can be composed entirely of malbec, which is the case for the great Cahors wines. Used on its own, malbec produces wines with great structure, power and tannin. It can also be blended with Merlot or Tannat. To qualify for the Cahors appellation, malbec must account for at least 70% of the final blend.

Cahors terroir

The Lot valley, on which the Cahors vineyards are based, is divided into three terraces made up of alluvial deposits from the Massif Central. The higher you go, the more draining the soil. The first terraces, close to the river, produce fairly light, supple, fruity wines that can be drunk young. The second terraces produce fuller-bodied wines, more in keeping with what you'd expect from a Cahors, with a dark color. We recommend waiting 4 or 5 years before drinking them. The densest, most tannic Cahors wines are produced on the third terraces and sandstones, soils composed of the limestone scree of the causse, which should be drunk well after 10 years. And let's not forget the high levels of the ancient quaternary, alluvial soils covering rocks that have resisted erosion: rarer, they also produce highly reputed wines. Cahors' climate is a mixture of oceanic and Mediterranean. Temperatures are fairly mild, with regular rainfall throughout the year. In summer, regular sunshine helps ripen the grapes. In terms of food pairing, we recommend dishes that go well with powerful wines, such as red meat or duck stew. It's also possible to pair it with duck foie gras, but it's preferable to do so with a Cahors that's already had a few years of ageing. In terms of estates, we particularly recommend Château Haut-Monplaisir, Combel-la-Serre and Château du Cèdre.

A special kind of winemaking

After harvesting, the grapes are separated from their support: this is called destemming. This is followed by 15 to 30 days' maceration in vats. This is where alcoholic fermentation takes place. During this period, the winemaker adds oxygen and yeast to promote tannin extraction. After maceration, the grape marc is pressed. This press wine may then be added to the maceration wine. This is followed by a second period of fermentation, to reduce acidity and soften the wine. At the end of these successive fermentations, the winemaker proceeds with the blending. Some wines are aged in barrels or vats.

The different names

A PDO wine

This Appellation d'Origine Protégée red wine covers almost 22,000 hectares of vineyards in 45 communes, and is produced by some 350 winegrowers. To qualify for PDO status, wines produced in the vineyard must contain at least 70% of the grape variety côt N, Malbec or auxerrois, and no more than 30% of complementary grape varieties.

A PGI wine

Cahors wine can also be classified as an IGP (Protected Geographical Indication). This appellation brings together some 230 growers, including four cooperatives, covering around 600 hectares. The IGP Côtes du Lot, as it is called, offers a wider range of wines: reds, whites, rosés and even sparkling wines.

Tasting characteristics

Its deep, dark color can range from purplish to purple. Its aromas of black fruits and spices are fleeting at first, before transforming after four or five years into aromas of undergrowth.When young, Cahors wine is slightly acidic. As it ages, it becomes softer and denser. Tannic, Cahors red wine goes particularly well with red meats, sauces and game. It can be kept for 3 to 10 years, depending on the vintage.