Malbec connoisseurs looking for something different should look no further than Cahors (its native stomping ground). A classic nose of cherry, blackberry, and raspberry is followed by a palate with pliant tannins, fresh acidity, and hints of cocoa. It makes sense that this wine was named “Le Gouleyant” — or “easy to drink” en français.
Bertrand-Gabriel Vigouroux combines both tradition and modern techniques in his winemaking, all with the goal of respecting Malbec in its native home of Cahors. Working with replanted vineyards that date back to 1971, Vigouroux has a passion for Malbec, calling is “the diva grape [that] can produce incredible wines.
Soil Type: Gravel/Clay Fermentation Temperature: Between 25°C and 28°C The time of fermentation is about 14 days (longer than for a light red, but shorter than a traditional Cahors fermented between 18 to 24 days). This is the way to get a red wine with very fruity aromatic characters and soft tannins, “un vin gouleyant” (easy to drink wine).