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Red dry
Château du Cèdre is the estate that reshaped the reputation of Cahors, showing how noble and elegant Malbec (Côt) can be when the winemaking philosophy is driven not by raw power, but by a clear expression of minerality and terroir.
The aromatics are deep, dense, and layered. At first impression, it reveals a concentrated core of black plums, blackberries, blueberries, and dark cherries. With time in the glass, it opens into tones of cocoa, cedar, black pepper, tobacco leaf, subtle dried herbs and a delicate smoky line. After aeration, a graphite minerality, forest floor, and truffle notes emerge—signatures of fruit coming from old vines with deep roots.
On the palate, Le Cèdre is full-bodied, yet gently rich. The tannins are silky and polished, their texture dense but fine. The acidity is vibrant and precise, holding the balance between ripe fruit and structural depth. The flavor echoes dark berries, graphite, black pepper, cocoa, a touch of smoke, and balsamic herbs. The finish is long, dry and elegant, with a saline limestone note that adds subtle tension and complexity.
Château du Cèdre grows on the limestone plateau of Cahors, where the soils are dominated by limestone, clay, and gravel—the classic terre blanche profile. These conditions naturally limit yields, concentrate the fruit, and the deep limestone bedrock gives the wine its mineral backbone.
The estate follows organic and biodynamic practices. The harvest is done by hand, with careful selection across several passes. Fermentation is carried out using native yeasts, preserving purity. The wine is aged 22–24 months in French oak barrels, a portion of which is new—used with restraint to respect the fruit and terroir character.
Serve at 16–18 °C. Pairs well with venison and juniper berries, duck breast with plum sauce, and matured beef with truffles.
Léon Verhaeghe is born in the small town of Moorslede in the Flemish region of Belgium. When WW1 is declared in 1914 and the country is annexed, Léon is among the millions of Belgians who flee to the France. Later, his son, Charles Verhaeghe, meets Marie-Thérèse Rives, whose family owns a traditional multi-crop farm in Vire-sur-Lot. While cultivating the land and his love for it, he develops a growing desire to expand the scope of his practice. He watches with fascination as some of his neighbours transform their grapes: his project is clear. He too wants to produce his own wine.The couple continue their multi-crop farming activities and plant their first hectare of vines alongside the lavender in 1958. This piece of land, characterised by limestone scree cones, forms part of the great terroir we know today. 1973 sees the result of all the hard work. Self-taught, Charles and Marie Thérèse Verhaeghe carry out their first wine bottling, alongside their usual distillation of lavender. When Charles is diagnosed with Parkinson’s disease in 1987, the work becomes too difficult. His sons, Pascal and Jean-Marc, decide to return to the estate to help him. Pascal, trained in viticulture and winemaking at Jean-Marie Guffens and then in Napa Valley, and Jean-Marc, a graduate of La Tour Blanche in Sauternes, have the necessary knowledge and desire to manage the vineyard. Working in synergy, they inject their enthusiasm into the business and constantly experiment. Quality becomes the absolute priority.With this common goal, they share the work: Jean-Marc makes cultivating the vines his speciality and Pascal devotes himself to making, maturing, and marketing the wine. In fifteen years, they take Château du Cèdre to the top of the Cahors appellation.
