Cahors is an appellation steeped in history. Vines have been grown here since Roman times, and the wines they produced achieved fame from the middle ages onwards. The region suffered badly from the devastating winter frost in 1956, but over recent decades has enjoyed a resurgence of interest. Exclusively red wines are made here, with the Malbec grape predominating, often blended with some Merlot and Tannat. The soils are complex, with gravel and quartz mixed with sand and limestone in the valley, limestone debris on the hillsides, and Kimmeridgian soil of limestone, rubble, clay and marl on the plateaux. Under all of these, no more than a few metres down, is limestone rock. Together, these factors conspire to make this an ideal place for producing profound, structured red wines.
The best Cahors wines are powerful, inky-dark wines with considerable ageing potential. Yet they are also good young, while they are still aromatic and plump with fruit. Located at the northern end of Cahors, on the southwestern bank of the Lot, the Verhaeghe brothers of Château du Cedre have some of the finest vineyards in the region. They take a meticulous approach in the vineyard, with low yields, caring appropriately for each individual parcel.