"Modern techniques but respecting traditional methods. All the grapes are destalked and pressed before fermentation in stainless steel vats, each grape variety from different parts of the vineyard being fermented separately. Maceration at 28 C. takes 15 days. The wines are fermented for three weeks on the skins, and the property has sufficient tank space to ferment 100% of their harvest at once. After racking from stainless steel, half of the wine goes into 60-gallon Seguin-Moreau barrels,while the balance is aged in 800-gallon foudre. The wine is blended and time spent (12 months) in oak vats gives it the special aromas of vanilla and silky tannins. The wine is bottled, unfiltered, after a year in wood. The blend is 70% Malbec (known locally as Cot), the traditional grape of the region, blended with 15% Merlot which gives finesse and bouquet, 15% Tannat which gives it its aging potential." ~ Winery notes
Clos La CoutaleView all from Clos La Coutale
Deep in the southwest of France, amidst dramatic rock formations and cliffs, the Lot River slowly snakes its way along the valley floor, coiling covetously around the charming town of Cahors. The diversity in architecture serves as a proud historical mark left by many previous generations of inhabitants. Once a former Roman town, Cahors was also as a center of commerce during the Middle Ages that served as an important crossroads for pilgrims on the trail to Santiago de Compostella. Among the many specialties that have brought pride to the region, the constant has been its wine. A.O.C. Cahors is known as the "black wine" of the Southwest--the deeply inky, earthy wines that seem to complement the regional fare of duck (and duck fat!) so wonderfully. Cahors is also the birthplace of Cot, the grape more commonly known as Malbec. The Bernède family is an intricate part of this tradition, watching over one of the region's oldest domaines that was founded before the French Revolution.