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A pleasant barbera with fresh berry, cherry and pungent herb notes, as well as a hint of oak from its year in large casks. Medium-bodied with good balance and enticing barbera-style fruit and herb flavors. Drink now
A fresh and linear red with blackberries, blackcurrants and dark chocolate. Medium-bodied, very polished and refined on the palate with a lively finish. Linear at the end. This has more cabernet franc than normal. Malbec, merlot, syrah, cabernet franc, pe...
This blend from the Maule show notes of leather, cassis, black tar, blackberry, crused walnuts, and a hint of Eucalyptus on the nose. Fig and blueberry syrup on the palate with touches of powdered sugar and some spice. This wine has depth and layers that continue to an extremely long finish.
Halfway between Bordeaux and Montpellier, Cahors is as close to the Mediterranean as it is to the Atlantic Ocean. And while this commune is technically part of the Occitanie region—which encompasses the Languedoc wine region—the red wine this AOC produces is arguably a nearer relative to those of Pomerol and Saint-Émilion than it is to those from the great Languedocien villages. For decades, Philippe Bernède of Clos La Coutale has farmed Malbec and Merlot just south of the Lot River. Following harvest, he de-stems the grapes and vinifies each parcel separately before blending the wine and aging it in foudres and old grand cru Bordeaux barrels. The result presents a thrilling paradox: this age-worthy red displays both refinement and rusticity. If Bordeaux is the polished and urbane one in the family, Cahors is the sneakily sophisticated, but humbler country cousin, loaded with personality you’ll enjoy getting to know
Vineyard: 18 hectares (37 acres) 10-40 years old, at our farm which is at 420 meters (about 1,400 feeet) above sea level. We have farmed this north-facing vineyard organically since 1995.
Variety: 100% Verdicchio, from Matelica clones chosen by massal selections.
Soil: a mixture of sand, loam, and clay, rich in limestone.
Vine training: mono-bilateral guyot and double arched cordon.
Harvest: by hand, into small boxes to keep the fruit intact, normally in october.
Vinification: soft pressing, slow fermentation at low temperature, left on the lees for 4 month in stainless steel.
Alcohol: 13% vol
Total Acidity: 7,5 g/L (no malolactic is performed)
