Château du Cèdre

History of Château du Cèdre

The story begins in the early 20th century, when Léon Verhaeghe left his native Flanders to settle in Southwest France. In 1958, his son Charles, nicknamed Charly, and his wife Marie-Thérèse established a mixed farm and began planting one hectare of vines each year. Their first wine was bottled in 1973, and the family gradually chose to devote itself entirely to wine. The estate takes its name from the majestic cedar tree that graces the property.

Trained as enologists, brothers Pascal, who handles winemaking, and Jean-Marc, who tends the vines, took the estate to a new level. After a devastating hailstorm in 1995, they completely rethought their methods and eliminated synthetic chemicals one by one, ultimately achieving organic certification. Pascal Verhaeghe, dubbed the “Merlin of Cahors” by some critics, was also a driving force behind the appellation's quality charter. Today, his sons Jules, in the cellar, and Robin, in the vineyard, are writing the next chapter of this family story.

Terroirs and Vineyards of Château du Cèdre

The vineyard extends over about 27 hectares at a site called Bru, near Vire-sur-Lot, west of Cahors. Most of the vines occupy the third and fourth terraces of the Lot valley, at the foot of the cliffs. There are two main soil types: very stony limestone scree, the famed “tran,” which produces fine, elegant wines, and pebbles over iron-rich sands, which bring greater power. The estate owns a substantial share of the fourth terraces, the rarest and most sought-after in the appellation.

Malbec, known locally as Côt or Auxerrois, accounts for almost all the red vines, with a little Merlot and Tannat. The white varieties are Viognier, Sauvignon Blanc, Sémillon, and Muscadelle, along with Chardonnay grown on the limestone plateau. Yields are deliberately limited, often to around 30 hectoliters per hectare, and far less for the top wines.

Winemaking at Château du Cèdre

Harvesting is done by hand, with sorting in the vineyard. The grapes are fully destemmed, then fermented using only native yeasts. Maceration can last 30 to 40 days for the top wines, with punch-downs at the start of fermentation. Malolactic fermentation takes place in barriques for the oak-aged wines. The wines are aged in large casks, demi-muids, and barriques, with only a limited proportion of new oak, and spend a long time on their fine lees.

Developed through research into aging on lees, this approach makes it possible to use almost no sulfur during aging, with only a small addition at bottling for certain wines. The wines are neither fined nor filtered. The estate has also developed the Extra Libre range, made entirely without added sulfur.

The Wines of Château du Cèdre

Cèdre Héritage blanc: 100% Chardonnay from vines on the limestone plateau, whole-cluster pressed and aged on fine lees in stainless steel tanks. Dry, fresh, and mineral, it offers aromas of apple, pear, and sweet spice.

Les Grèzes blanc: an original blend of Sauvignon Blanc, Sémillon, and Muscadelle from limestone scree, aged in 500-liter barrels and tanks. Floral, textured, and energetic, with citrus notes and a smoky touch.

Le Cèdre blanc: the estate's signature white for some thirty years, this Viognier from the third and fourth terraces is aged in 500-liter barrels. Pure, fresh, and mineral, it avoids any heaviness and reveals pear, yellow plum, and wild herbs.

Marcel Malbec: a Malbec classified as IGP Comté Tolosan, from terraces near the river and vinified in tanks to preserve the fruit. Supple, juicy, and generous, it is a red made for immediate enjoyment.

Juvéniles: the first wine from Jules and Robin Verhaeghe, this Malbec from the plateau and upper terraces is vinified and aged without added sulfur in large casks. Fresh, silky, and fruity, with notes of cherry and raspberry.

L'Improbable: a highly original Vin de France, this light-colored Malbec, neither rosé nor a classic red, is made by saignée and direct pressing, then aged without sulfur. Light, fragrant, and versatile, it evokes fresh cherry and undergrowth.

Cèdre Héritage Cahors: 100% Malbec combining grapes from the limestone causse and gravelly terraces, aged in concrete tanks. Fruity, generous, and approachable, it is an excellent introduction to the estate's style.

Château du Cèdre Cahors: the estate's namesake wine, formerly called Prestige, blends about 90% Malbec with a little Merlot and Tannat. Aged for around 20 months in large casks and barriques, it combines black fruit, licorice, and spice with fine tannins and appealing freshness.

Le Cèdre: 100% Malbec from 30- to 50-year-old vines on the third terraces, with very low yields, aged for over two years on fine lees. Dense, deep, and distinctive, it combines blackberry, blueberry, violet, and graphite. A fine wine for aging.

GC: the flagship wine, whose name evokes a kinship with Burgundy's grands crus, comes from old Malbec vines on the fourth terraces, with tiny yields. Fermented in open demi-muids and aged for 30 months on its lees, it combines power, precision, and limestone-driven energy.

Charly: a tribute to Charles Verhaeghe, this small-production wine of around 1,200 bottles comes from the historic plot planted in 1958 through massal selection on limestone scree. Partly vinified as whole clusters and aged for 30 months in demi-muids without sulfur, it offers exceptional finesse and complexity.

Extra Libre: a version of the estate's top wines made without added sulfur, sourced from the same plots as Château du Cèdre, Le Cèdre, and GC, then aged on lees in large vessels. These remarkably precise wines express vibrant fruit and great purity.