This is the main wine of the estate, made from certified-organic malbec (known locally as cot), grown in a privileged location with gravelly soils on the 2nd terrace of the right bank of the Lot river, near Puy l’Évèque. The winemaking philosophy is to produce wines that are light-framed, fresh, and elegant. In practice, this means careful control of the temperature during maceration and fermentation. It also means no use of oak barrels at all in the winery, with the goal of making wines that are pure, transparent expressions of the site.
Vintage Notes – 2014 was a challenging vintage, which ended up giving good wines of nice balance. The growing season got off to a warm and dry start. But then, July and August delivered rain clouds and humidity, so diligence was necessary in the vineyard to drop grapes and reduce yields. In September, a string of late warm, sunny weather resulted in near perfect conditions and a strong performance for malbec, with lower yields than normal.
Vinification – The goal at Château du Cayrou is transparent expression of terroir; therefore, the winemaking process is kept as simple as possible. After a pre-dawn harvest, the wines are fermented in temperature-controlled stainless steel tanks at 25°C to 27°C, with a maceration period of 20 days. The wines then age for two years in stainless steel tanks before bottling.