Bob Campbell review “Attractive full-bodied Malbec with juicy berry, plum and spice flavours. Big, gutsy red with firm yet sweet and ripe tannins. Intense wine with character. Best with a hearty steak."
Typical deep dark red colour of Cahors. Great fruitiness in the nose of dark berry fruits, both powerful and elegant, with attractive tobacco and cedar aromas. Very round and soft on the palette, flavours of dark plums with good fruit intensity. In typical Cahors style (verses Argentinean Malbec) it retains acidity and a smooth tannic backbone that makes Cahors so food friendly.
Excellent match to roasted meats, game and strong cheeses.
Match Cedrus with the award winning Mainland Special Reserve Creamy Blue and experience the flavour pleasures of
red wine with blue cheese.
(Mainland Special Reserve Creamy Blue won the Champion of Champions Award for large cheese makers, the industry’s top award at 2010 Cuisine New Zealand Champions of Cheese Awards.)
Enjoy now and to 2013.
90% Malbec from vines on average 25-30 years old, 10% Merlot.
Cedrus is produced in south western France in the commune of Vire-sur-Lot, a village with a long wine making history. The estate was founded in 1956 by Charles Verhaeghe and is now run by his two sons Pascal and Jean-Marc.
Wine maker Pascal is notable among the uncompromising modern growers who believes in lower yields, improved fruit ripeness and wine quality, and is producing approachable modern styles of this noble grape.
Healthy
heart rating ♥♥♥♥
TERROIR: The estate spreads over 25 hectares of vineyard land planted on the two best soil types of the appellation; clay-limestone with stones, and reddish sand with pebbles on the top, clay and flint on the subsoil.
CULTIVATION: Yield is 43 hectoliters/hectare. Focus on low yields and high grape maturity.
VINIFICATION: Manual sorting, destemming, crushing, fermentation at 28 degrees, maceration for 3 weeks, Malolactic fermentation in tanks.
AGING: 18 months in 30% oak barrels (1 year old barrels), 70% stainless steel tanks. Light filtration before bottling. Temperature controlled cellar storage of bottles prior to release.
