La Calmette

History of Domaine de la Calmette

Maya Sallée and Nicolas Fernandez do not come from a lineage of winemakers. Graduates in agronomy and oenology from Toulouse, passionate about agroecology, they multiplied their experiences and travels to the four corners of the world after their studies — from New Zealand to Argentina, from Mexico to California, passing through prestigious estates and Alsace, where they encountered great natural and biodynamic winemakers. It is there that their project took shape: to settle in the South-West, but only on land where they were convinced that great wines could be made.

The defining encounter took place in Cahors, during a decisive meeting with Fabien Jouves of Mas del Périé, who revived the appellation and has accompanied them in their endeavours. They settled in the region in 2015, initially taking over one hectare of vines from a retiring winemaker, which they work entirely by hand, and released their first personal vintage in 2016. The estate has gradually grown to reach around ten hectares. Not having inherited land or a family history is, in their view, an advantage: it gives them the freedom to develop their own vision of viticulture and to give free rein to their creative expression.

Terroirs and Vines of Domaine de la Calmette

The vines are located in the commune of Trespoux-Rassiels, on the heights that dominate Cahors, far from the alluvial plains of the Lot valley. Here, the terroir is that of the calcareous causses, with clay-limestone soils resting on marl and Kimmeridgian bedrock, sometimes covered with a siderolithic red clay rich in iron. Planted on ridge summits situated between 330 and 340 metres in altitude, the plots benefit from very wide temperature variations between day and night, a guarantee of freshness and aromatic precision.

From the very beginning, the estate has been managed according to organic and biodynamic farming principles, with the aim of running the whole as a balanced organism rich in biodiversity. Guyot Poussard pruning, shoot removal, compost application and the use of biodynamic preparations reflect the extreme care devoted to the vines, tended by two or three people. Convinced that the geology of Cahors is close to that of Burgundy, Maya and Nicolas also see great potential for white wines in their causses, which they are exploring through the top-grafting of certain plots.

Vinifications at Domaine de la Calmette

In the cellar, the objective is to express the singularity of each terroir through single-vineyard cuvées, vinified and aged separately. Depending on the cuvée, a portion of the grapes is vinified as whole clusters, another as direct press, and the remainder destemmed for macerations of varying lengths — from a few days for the easy-drinking wines to one month for the top cuvées. Ageing takes place on the lees in stainless steel tanks, concrete tanks and multi-vintage barrels, for durations ranging from twelve months to two years.

Maya and Nicolas do not claim a dogmatic non-interventionist approach: they craft natural wines that faithfully express the grape varieties and terroirs, while remaining stable over time. The wines are generally unfined and unfiltered, with a very sparing use of sulphur, sometimes a tiny dose at bottling. The result is a range full of energy and life, with fine tannins and evident freshness.

The cuvées of Domaine de la Calmette

Serpent à Plumes: the estate's entry-level cuvée and emblematic easy-drinking wine, a blend dominated by Malbec complemented by Merlot, drawn from several plots of varying ages. Supple, juicy and moreish, with the sensation of biting into small fresh fruits, it nonetheless retains the character of Cahors, with light aromas of violet and ink and a fine tannic edge. An immediate, joyful and complex wine, to be poured into every glass.

Nictalope: a red natural sparkling wine made using the ancestral method from Malbec, bottled without additions and disgorged after several months. Juicy and lively, with notes of redcurrant and blackberry, it is a playful and thirst-quenching sparkling wine, true to the creative spirit of the estate.

Bois Grand: a grand single-vineyard cuvée from a unique plot of approximately one hectare of old Malbec vines, on a siderolithic red clay rich in iron resting on Kimmeridgian limestone. Mostly destemmed, with a portion of whole clusters and a long maceration of approximately one month, then aged in barrels, this 100% Malbec offers depth, structure and great aromatic complexity.

Butte Rouge: another grand cuvée of the estate, from a unique Malbec plot complemented by a little Merlot, on a fractured Kimmeridgian limestone terroir. Long-macerated and then aged for two years on the lees in multi-vintage barrels, it is distinguished by its serious and voluptuous texture, its well-structured tannins, its structure and its beautiful freshness.

Espace Bleu entre les nuages: a confidential single-vineyard cuvée, born from a singular terroir and crafted only when Maya and Nicolas deem it fully realised. Elegant and concentrated, this wine built on freshness reveals a silky and dense texture, with notes of dark fruits, peony and liquorice.

The white cuvée: born from more generous vintages and the top-grafting of certain plots, this white cuvée is a terroir blend incorporating notably Noual, Sauvignon, Sylvaner and Chenin. Precise and taut, it illustrates the estate's conviction in the potential of great white wines on the causses of Cahors.

Malbec direct press: a more recent cuvée made from directly pressed Malbec, aged in stainless steel tanks and old barrels. Delicate and luminous, it offers a fresh and fruity interpretation of the king grape of Cahors, in a resolutely thirst-quenching style.