Cahors

The history of Cahors wine

It was with the arrival of the Romans in the 1st century AD that the first vineyards were planted in the region. Cahors wine enjoyed considerable success from the 12th century onwards, particularly in England, where it acquired its nickname of "black wine." The success of these wines continued unabated, and Francis I liked them so much that he tried to have Cahors grape varieties planted in his vineyard in Fontainebleau. It was also exported to the Americas, Germany, and Russia, where it became the favorite wine of the tsars and was adopted as the sacramental wine of the Orthodox Church. Unfortunately, the phylloxera crisis at the end of the 19th century destroyed almost the entire vineyard. The Cahors vineyard experienced a real revival after the end of World War II, in 1947. These efforts were rewarded with the Appellation d'Origine Contrôlée (AOC) designation in 1971.

The Cahors appellation and its grape varieties

Today, the Cahors appellation covers a production area located 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 area is spread over 45 municipalities and covers more than 4,000 hectares, allowing for the production of approximately 150,000 hectoliters of wine per year. 

Cahors wines are red wines made from three grape varieties. The main grape variety in Cahors is Malbec, which may also be called Côt or Auxerrois. The name Malbec comes from Mr. Malbec, a winegrower who contributed to its spread. This grape variety is not only found in France, but is also very common in Argentina, where it is the most widely planted grape variety. Cahors wines can be made exclusively from Malbec, which is the case for the great wines of Cahors. Used alone, Malbec produces wines with great structure, power, and tannins. It can also be blended with Merlot or Tannat. To qualify for the Cahors appellation, Malbec must represent at least 70% of the final blend.

Cahors region

The Lot Valley, home to the Cahors vineyards, is divided into three terraces composed of alluvial deposits from the Massif Central. The higher up you go, the more well-drained the soil becomes. The first terraces, close to the river, produce fairly light, supple and fruity wines that can be drunk young. The second terraces produce more full-bodied wines, more in line with what one expects from a Cahors, with a dark color. It is advisable to wait 4 or 5 years before drinking them. The third terraces and the sandstone soils, composed of limestone scree from the Causse, produce the densest and most tannic Cahors wines, which should be left to age for 10 years before drinking. Not to mention the high levels of the ancient Quaternary period, alluvial soils covering rocks that have resisted erosion: rarer, they also produce highly renowned wines. The climate of Cahors is a mixture of oceanic and Mediterranean climates. Temperatures are fairly mild with regular rainfall throughout the year. In summer, regular sunshine promotes grape ripeness. In terms of food pairings, we recommend dishes that can accompany powerful wines, such as red meat or duck stew. It can also be paired with duck foie gras, but it is preferable to choose a Cahors that has been aged for a few years. In terms of estates, we particularly recommend wines from Château Haut-Monplaisir, Combel-la-Serre, and Château du Cèdre.

A special winemaking process

After harvesting, the grapes are separated from their stems: this is called destemming. Then, maceration in vats for fifteen to thirty days is necessary. This is where alcoholic fermentation takes place. During this period, the winemaker adds oxygen and yeast to promote tannin extraction. At the end of maceration, the grape marc is pressed. This press wine can then, depending on the case, be added to the maceration wine. This is followed by a second period of fermentation, which reduces the acidity and softens the wine. Once these successive fermentations are complete, the winemaker will proceed with the blending. Some wines will be aged in barrels or vats.

The different appellations

A PDO wine

This red wine with Protected Designation of Origin status covers a vineyard area of nearly 22,000 hectares, 45 municipalities, and around 350 winegrowers. To qualify for PDO status, wines produced in the vineyard must contain at least 70% Côt N, Malbec, or Auxerrois grapes and a maximum of 30% complementary grape varieties.

An IGP wine

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

Tasting characteristics

Its deep, dark color can range from purplish to crimson. Its aromas of black fruits and spices are initially fleeting, before transforming after four or five years into aromas of undergrowth. When young, Cahors wine is slightly acidic. It becomes smoother and denser with age. Tannic, Cahors red wine pairs particularly well with red meats, sauces, and game. It can be stored for 3 to 10 years depending on the vintage.