Lafuente - Colmado Quilez EUR 39.30 750ml
USD $

Château du Cèdre Cahors 2002

Winemaker's Notes:

If you think that Cahors is just brushing your teeth with tannin-flavoured twig juice, think again! Pascal Verhaeghe has been the driving force behind Cahors 'Quality Charter' and quality oozes from these wines. 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. We also receive a healthyallocation of his remarkable top treacle-thick cuvee 'Le Cèdre', made from the oldest vines on the estate, 'as cypress black as e'er was crow', sweet, perfumed and plum-pruney. Decant and be awed. This is 100% Malbec from 30-40 year old vines and miserly yields of 30hl/ha. The recipe is exacting: a tri de vendange, destemming, a light pressing, vinification at 30-32 degrees with pigeage and a 40 day cuvaison followed by a 100% malolactic fermentation in new oak barrels. The wine is then aged for twenty months where it acquires its fabulous colour, almost impenetrably dark with glossy purple tints. With its thick cassis aromas and wild raspberry fruit this is a meal in itself and should be eaten with great reverence and a long spoon. If you think that Cahors is just brushing your teeth with tannin-flavoured twig juice, think again! Pascal Verhaeghe has been the driving force behind Cahors 'Quality Charter' and quality oozes from these wines. 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. Le Grand Cèdre comes from vines yielding a mere 15hl/ha this black beauty, a thoroughbred in a fine stable of Cahorses, is aged in 500-litre new oak demi-muids with long lees contact, and is, as Andrew Jefford describes it so eloquently 'strikingly soft, lush and richly fruited, a kind of Pomerol amongst Cahors'. The Cèdre wines repay long ageing and will accompany local goat's cheeses such as Cabecou and Rocamadour, grilled meats and duck every which way.

  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • + List It
  • + Critic Score

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
0 5 0.5
Average Rating Rate It Add
Château du Cèdre:
Chateau du Cedre is a producer in the Cahors region of France. The winery was founded in 1956 by Charles Verhaeghe and continues under the direction of his sons Jean-Marc and Pascal. The winery specializes in the regional star grape Malbec (Cot) which is sometimes blended with small percentages of Merlot and Tannat. They practice certified organic farming and production methods. 
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


All Prices

Shipping to:

If you think that Cahors is just brushing your teeth with tannin-flavoured twig juice, think again! Pascal Verhaeghe has been the driving force behind Cahors 'Quality Charter' and quality oozes from these wines. 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. We also receive a healthyallocation of his remarkable top treacle-thick cuvee 'Le Cèdre', made from the oldest vines on the estate, 'as cypress black as e'er was crow', sweet, perfumed and plum-pruney. Decant and be awed. This is 100% Malbec from 30-40 year old vines and miserly yields of 30hl/ha. The recipe is exacting: a tri de vendange, destemming, a light pressing, vinification at 30-32 degrees with pigeage and a 40 day cuvaison followed by a 100% malolactic fermentation in new oak barrels. The wine is then aged for twenty months where it acquires its fabulous colour, almost impenetrably dark with glossy purple tints. With its thick cassis aromas and wild raspberry fruit this is a meal in itself and should be eaten with great reverence and a long spoon. If you think that Cahors is just brushing your teeth with tannin-flavoured twig juice, think again! Pascal Verhaeghe has been the driving force behind Cahors 'Quality Charter' and quality oozes from these wines. 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. Le Grand Cèdre comes from vines yielding a mere 15hl/ha this black beauty, a thoroughbred in a fine stable of Cahorses, is aged in 500-litre new oak demi-muids with long lees contact, and is, as Andrew Jefford describes it so eloquently 'strikingly soft, lush and richly fruited, a kind of Pomerol amongst Cahors'. The Cèdre wines repay long ageing and will accompany local goat's cheeses such as Cabecou and Rocamadour, grilled meats and duck every which way.

Photos

1 2

+ Add Image

Best Wine Deals

See More Deals »

Malbec Top Lists








Snooth Media Network