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Red dry
The vines of Château du Cèdre are grown in two different types of soil. The boulder-rich clay and limestone soil imparts rich tannins to the wine. Meanwhile, the berries ripening in heavy clay and sandy soils yield rich and intense flavors and aromas.
The juice of the ripe berries is kept in contact with the skins for 40 days. After maceration, the wine is transferred to oak barrels for malolactic fermentation. 80% of the wine is aged in new French oak barrels, and the remaining part in used ones. The aging process lasts for 24 months. The wine is neither fined nor filtered before bottling.
Viscous and dark ruby in color, the wine boasts intense aromas of blueberries, vanilla, black pepper, and old leather. On the palate, it features a firm structure, crisp acidity, and a mineral character, with oak notes providing added complexity. A perfectly balanced, long-lived wine.
It has an exceptionally long aging potential.
Serve at 16 - 18 °C with lean meat dishes, such as braised poultry, beef Stroganoff, lamb ribs, or blue cheese.
Organically grown grapes go into this very fine wine. Its structure and balance confirm that its still young, bursting with juicy ripe berry fruit and with firm background tannins. Its great fruitiness is contrasted with the strength of those tannins and with its concentration.
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.
