Chateau de Chambert, Cahors Malbec

Chateau de Chambert, Cahors MalbecCountry: France Region: South West France Varietal: Malbec Vintage: 2017 Colour: Red Style: Dry Producer: Chteau de Chambert Description: Chteau de Chambert lies 30 kilometres west of the town of Cahors, between the Atlantic Ocean and the Mediterranean Sea. Owned and run by Philippe Lejeune since 2007, with the additional support of consultant winemaker Stphane Derenoncourt, the estate has garnered considerable attention in France. The estate gained

Country: France Region: South-West France

Varietal: Malbec Vintage: 2017

Colour: Red Style: Dry

Producer: Château de Chambert

Description:
Château de Chambert lies 30 kilometres west of the town of Cahors, between the Atlantic Ocean and the Mediterranean Sea. Owned and run by Philippe Lejeune since 2007, with the additional support of consultant winemaker Stéphane Derenoncourt, the estate has garnered considerable attention in France. The estate gained organic certification in 2012 and was certified biodynamic at the end of 2015, making it the largest organic and biodynamic estate in Cahors. Philippe keeps highland cattle which can been seen roaming the fields surrounding the Château from spring until harvest, after which they are allowed to wander the vines until the end of winter.

Vineyards:
Today the Chambert vineyard covers 65 hectares, of which 45 hectares are planted with 80% Malbec, 17% Merlot and 3% Chardonnay. The vines are located high up on the limestone ‘causse’, or plateau, that is regarded as the best part of the Cahors appellation. The limestone gives freshness and balance to the wines, while the red iron-oxide that cuts through the soils adds colour, richness and a powerful intensity. At 300 metres above sea
level, the night-time temperatures are fresh, while the warm September winds that blow northwards from Africa lower the risk of disease. The vines are over 30 years old and yields are low at around 30-35 hectolitres per hectare. The grapes are hand-harvested.

Vinification:
Upon arrival at the winery, the grapes were sorted by hand and de-stemmed, then separated by parcel into individual tanks. After pressing in a pneumatic press, fermentation took place at controlled temperatures of 20-25°C with ambient yeasts and cap management, using very gentle pump-overs and plunging. The must spent 15-20 days on skins, with malolactic fermentation taking place in barrel, followed by maturation for 12 to 15 months in 30hl French oak casks, before bottling.

Product Features: Vegetarian, Vegan, Certified Organic, Certified Biodynamic

Tasting Notes:
Dark and intense in colour, this wine is very fruit forward with a great elegance. The nose has refined ripe fruit aromas of blueberry and violet. On the palate, intense fruit flavours are melded with gentle notes of spice from French oak, balanced by a lively acidity and silky, well-rounded tannins.

Food Pairing:
Braised leg of lamb, Lamb shanks, Duck confit.