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Cahors is one of France’s oldest wine producing regions, dating back to the Roman era. The Jouffreau family has been ...Read more...
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Food Pairings for Château du Cayrou Cahors
Cahors is one of France’s oldest wine producing regions, dating back to the Roman era. The Jouffreau family has been vingerons in Cahors for several centuries. In 1971, the late Jean Jouffreau and his wife bought Chateau du Cayrou, in addition to Clos de Gamot, which they already owned. Jean was a traditionalist who made some of the best wines in Cahors. His daughter and son-in-law are now in charge of the estate, carrying on his traditions. Appellation: Cahors Grape Variety: Malbec 73%/Merlot 20%/Tannat 7% Alcohol: 13% Soil: Gravelly, like a stony carpet Age of Vines: 35 years Harvesting: Mechanically, in September Vinification: Natural yeasts that govern fermentation take two t three days to get started. In the meantime, before alcohol is formed, the skins, macerating in the juice, release colour without excessive tannin. 25 days in stainless steel tanks. 18 to 24 months in oak. Tasting: Magnificent deep colour. Sumptuous. Well balanced with round but present tannins. Food Pairing: This is a big wine to accompany the sturdy cuisine of Perigord – duck and red meat, especially lamb. The winemaker recommends decanting one hour before serving.
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