The Cahors is inky, spicy red wine endowed with red and black fruits and smoked fig and liquorice flavours. A mixture of new and old oak, the top cuvées are made from low yields and old vines on the estate. The grape variety here is Malbec (also known locally as Auxerrois), supplemented by smidgens of Merlot and Tannat.
The estate was originally created by Charles Verhaeghe on vineyard land devastated by the frosts in 1956 in Viré-Sur Lot. His sons Pascal and Jean-Marc duly studied winemaking, the former in Burgundy and California, the latter in Bordeaux. Ecological viticultural methods eschewing weedkillers and chemical fertilizers, yield reduction by serious pruning, leaf stripping for greater sun exposure and air circulation, harvesting the grapes on the verge of overripeness yield the superb raw material essential to create fabulous wines. In the cellars the Verhaeghes aim for softness, richness and harmony through gentle extraction by long vattings and limited pigeage, malolactic fermentation and sensible use of oak.