Cahors wine has a dark garnet color with purple hues, typical of Malbec grape. A bouquet of red and black fruit, very well combined with hints of vanilla. Velvety smooth tannins, a silky and seductive mid-palate, and a gentle and aromatic finish. Very tasty and typically Cahors Malbec!
Maceration at low temperature. Micro-oxygenation in stainless steels vats, and aged for 10 months in oak barrels.
Food pairings: Pairs well with red meat, cheeses and stews.
Service temperature: 16-18°C
The Rouffiac and Bovila châteaux are run by two brothers: Olivier and Pascal Pieron. They have divided the responsibilities of the family’s two estates. Conscious of the wealth of their land, they have managed to develop several exceptional wines in AOP Cahors.
Cahors wine is deservedly proud of its ancient lineage and renown: it was mentioned as early as the reign of the Roman emperor Domitien in 96 AD. François I graced his table with Cahors wine and planted Cahors vines at his castle in Fontainebleau.
The Russian Orthodox Church adopted it as its communion wine and Peter the Great of Russia used it to treat his very delicate stomach. It obtained AOP status in 1971, resulting in strict grape selection criteria and rigorous inspections.
The main grape varietal of Cahors is Malbec, locally called Côt, which lends tannins, dark color and aging ability. The secondary varieties, which must not exceed 30% of the blend, are Merlot which gives roundness, mellowness and bouquet, and Tannat which enhances the qualities of Malbec. Differences in soil type, age of the vines and wine-making methods result in wines with subtle variations of aromas and flavors so as to delight wine lovers. It is a very generous wine, full in the mouth, and becomes refined and velvety with age, developing great complexity and length.