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Red dry
The wine is clean, with polished tannins, fresh and crisp acidity, and vibrant fruity flavours complemented by notes of sweet spices. A long finish and excellent balance attest to the high quality of the wine.
The wine is made from two different vineyards growing on distinct soils. Stony clay and limestone soil yields superb tannins, while power and density come from clay and stony sand. Maceration lasted 30 days at 28° C. Malolactic fermentation takes place in oak barrels. The wine is aged for 20-22 months in large oak vats and new oak barrels.
Aromas of black berries, plums, liquorice, black olives and vanilla.
The wine's ageing potential is around 20 years.
Serve at 16–18 °C with various meat roasts, mushroom stews and hard aged cheeses.
A balanced, dense and flavorful malbec with plums, dried herbs and baking spices on the nose. Medium-bodied with chalky tannins and fresh acidity. Pulpy and vivid, with a crisp character at the center. Peppery and driven, with a persistent finish. From organically grown grapes. Drink or hold. Feb 19, 2025
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.
