Pascal and Jean-Marc Verhaeghe started organic farming in the early 1990s. They were certified as organically farming wine estate in 2012. Originally devoted to the lavender culture, the winery now cultivates 27 hectares of vines and is considered as being one of leading producers in Cahors.

LE CÈDRE MALBEC 2013
As usual, this top presentation wine of the domain has been matured patiently in large barrels and oak tanks for two years. The vintage 2013 is in the footsteps of its predecessors: an extremely balanced, pure Malbec, with an expressive, elegant bouquet (red and black fruit, spices, menthol and subtle oak flavours), powerful but fine taste and long finish.

Guide Hachette 2017

Black like a real Cahors, some purple hints are to be seen on the rim of the glass. It has an intense, quite complex nose full of black currants and other ripe fruit, with pleasant herbal notes and spices. Extremely juicy, it reminds of a fresh coulis of red and black fruits in the mouth. And while the wine softly fondles our cheeks, a zesty freshness underlines the precision of the crispy tannins, giving a lot of length to the wine.

A piece of roasted lamb, a few caramelized figs, a spicy and creamy polenta... No culinary restrains in any case! The perfect wine for “Here and Now”, which will, however, come up with some surprises after a few years of quiet rest in the cellar.

Pure Malbec, this wine from organic grapes is black, dark and powerful. It’s driven by its tannins and dry wood and fruit flavors. For the moment, this serious, structured wine is waiting on the fruit to develop. It’s a complex, spicy, dense wine that shouldn’t be drunk before 2020.

“Cahors rediscovers itself, as well as its great diversity of terroirs. There’s a true revolution going on. Long-forgotten terroirs are dug up again, causing one surprise after another. People also find new ways for vinification and we should not forget the climate, that’s adding even more dynamics to the whole thing… Cahors realy promises to become a great appellation!”

Jacqueline Friedrich – The world of fine wine, interview in « La Vie Quercynoise »

“The sulfur-free wines from Pascla Verhaeghe show great progress and the results he achieved are just wonderful! These are REAL wines without sulfur, outstanding natural wines.”

Fabrice Beaugrand – Bettane & Desseauve - read at “La Vie Quercynoise”

Two years of wood aging and 6 years of bottle ripening, have given a deep, dark garnet colour to the wine. After 72 months of resting in my dark, cold cellar, I prefer to give him some time and let it open slowly in a decanter.

First, it shows aromas of over ripe dark fruits, as well as some dried fruits and hazelnuts. The nose gives an overall impression of freshness and youth, giving an idea of the great ageing potential the wine still has. Freshness and juiciness also dominate the palate, the mouthfeel is dense and smooth, with powerful, yet fine tannins. Creamy, round and soft on the tongue, it quickly developes spicy aromas, underlain by a hint of cocoa and fresh fruit. Impressed, my palate remains silent, simply enjoying.

FOOD MATCHES FOR CARNIVORES: Veal chops with mushrooms of all kinds, homemade spaetzle and some parsley. Or try a gently oven-cooked lamb rack, together with a sauce smoked ham and broad beans.

FOOD MATCHES FOR HERBIVORES: Forget the veal chops and the lamb rack and cook a beautiful mushroom pan with spaetzle, butter and beans.

Seven years - that’s a good moment to taste a wine, which can be stored for 10 to 15 years. Halftime. The first half of the game is up, time to make a point and to develop a strategy for the upcoming years: drink soon or continue ageing?

2009 applies as a sunny vintage, perfectly reflecting in the bouqet this blend of 90% Malbec and 5% Merlot and Tannat. Powerful and exuberant, the aroma of black cherries, mint and bay leaf seems to jump right out of the glass... Completed by hints of raspberrie marmelade and the smell of fresh pastries, I would characterize it as a “winter fragrance”,.

On the palate, sweet spices are showing up, emphasizing the gentlemanlike character of the wine: straight, fresh and smooth. The tannins seem to have been tamed by time, friendly tickling the palate. They accompany the wine on the long, fresh final, gaining in strength and depth. Mint flavors leave a fresh aftertaste. Enjoy it from 2016 to 2021.

FOOD MATCHES FOR HERBIVORES: Try a gratin of root vegetables (carrots, potatoes, parsnips) or serve the wine as an aperitif with lukewarm vegetable chips (parsnip, carrot and beetroot!).

FOOD MATCHES FOR CARNIVORES: Simple and tasty dishes, such as a calf Kottelet with red wine sauce or a steak with juniper butter. And sauté potatoes!

Let’s save time on the colour of this pure Malbec. It is, of course, pitch black... What else?

On the other hand, the bouquet deserves a little more attention. Its freshness is striking, remaining autumn: forest floor, mushrooms, some dried fruit and sour cherry. Being “a true wine to age” and “wine of patience”, it takes its time to open up and would not mind a carafe, despite his advanced age. If you are without a carafe, I recommend to open the wine two to three hours before serving, so that it has time to fully develop its fragrances.

The sour cherries stay, while the forest floor and mushrooms withdraw, leaving the arena to a large variety of spices (pepper, cedar, laurel), black fruits (blackberries, cassis), dried fruits (figs, hazelnuts) and a hint of biscuit. What impressed me most about this bouquet, is not only the great diversity of flavors emerging from the glass, but its continuous change of nuances.

On the palate things are getting serious. The mouth stays quiet when facing the stunning minerality and the impressive bataillon of tannins. Don’t worry, they are very polite and courteous, behaving with delicacy and finesse. No hardness, no dryness! I must admit, that they are in very good company of a pleasant mouthfeel and enchanting flavors ...

Excellent, or rather monumental in its current constitution, the wine leaves no doubt about the fact that it still has an impressive aging potential. An enjoyable promise for the upcoming years!

FOOD MATCHES FOR CARNIVORES: This wine is a true duck hunter! With morels, with honey and thyme or why not in its far eastern “Beijing” variant with basmati rice and some sauteed eggplant and shitake mushrooms? More classical: veal with red wine sauce, mashed potatoes with truffles and red cabbage.

FOOD MATCHES FOR HERBIVORES: Keep the mashed potatoes with truffles and use them to make a vegetarian “Hachis Parmentier”. Another proposal: ravioli stuffed with Parmesan cream, fried oyster mushrooms, sweet onions and sundried tomatoes.