"With its wood aging, the ripe and concentrated Malbec adds an extra dryness to the rich flavor of black plums. The wine is dense, balanced with toast. It could be aged, but is ready to drink now."

- Roger Voss, Wine Enthusiast


100% Malbec


30,000 bottles






100% French Malbec from a rich fertile valley that produces deep yet subtle dark fruit flavors.  No 46 is named after the geographic code of the AOC of Cahors, France.


89 Points  - Wine Enthusiast, 2012


Situated between the 44th and 45th parallels, the vineyards of Cahors are equidistant from the Atlantic Ocean, the Mediterranean Sea and the Pyrenees. Between Cahors and Puy l’Evêque, the Lot River flows from east to west, meandering in a narrow plain of alluvial deposits, and eroding the chalky soil of the steep limestone plateaus.

The Château du Cayrou is located on the Lot alluvial terraces . More precisely on the 2nd terrace (old alluvia - 200 000 years) made of siliceous round-stone mixed with gravel and ferrugineous red sand. “Cayrou” means gravel, and the soil is characterized by the high proportion of gravel. This specificity make the soil very draining, which facilitates ripening and softens the tannins.


In the process of conversion (it lasts 3 years) in organic culture since the took over the vineyard in 2009. Why organic culture? Above all the goal to protect the health of those who work in the vineyard and live in the neighborhood.Furthermore, vine diseases develop more and more resistance towards the conventional products. They are thus less and less effective against the diseases. The active molecules used are thus more and more powerful and used in strong concentration. Finally, the organic culture implies more work but allows a better maturation of berries and avoids pesticide residues in the wine.

After a maceration of about 30 days, the wine is aged for 14 months in new french oak barrels. A part without wood to leave the intact expression of the fruit. A part in barrels of one year or two years to round off the structure.


A dark and brilliant red fruit nose with hints of licorice.

On the palate, good structure with longer elegant tannins. Soft rustic finish with chewy tannins.


A perfect pairing to Roast Duck, Steak with Béarnaise Sauce and Veal Chops with Roquefort Butter Sauce.


Sell Sheet No 46 Cayrou 2012