Its colour is dark cherry red. Its nose is typical of the Malbec variety with notes of ripe red and black fruits (Cherry, blackberry, Raspberry, etc…). Its mouth is also very fruity and finishes on soft and elegant tannins. It must be poured at 15°C.
The wine displays a deep (almost opaque) black cherry core with violet highlights surrounded by a narrow dark pink rim. On the nose there is a medium intensity of a “brambly” fruit, fresh plum and with a hint of black pepper spice in the background. On the palate the wine is dry with a medium body, mouth-watering acidity and a high level of tannins that may be the result of over extraction of color during maceration. There is a mélange of flavors of medium intensity beginning with the black pepper spice and moving to the fresh plum and black fruit. The finish is clean with a medium(+) length of lingering flavors similar to the palate without the hint of pepper spice.
Kenn Pogash ("the guy wearing the bow tie)"
|Wine maker notes
|1/2 Le Gouleyant » (in French, it means easy to drink) is a selection of the best Malbec grown on the highest gravely and clayey terraces of the Appellation Cahors, situated between the large loops of the Lot River, in the Southwest of France. Its taste is very typical of the malbec variety whose birthplace is Cahors for more than 2000 years. It is the French Original Malbec.
This very crispy wine is made according to the method called “Ni Ni”: neither too hot, neither too cold, neither too long, neither too short (Ni in French means neither). It means that the temperature or fermentation is kept between 25°C and 28°C (less than for the other red usually made around 32°C, but more that for white and rose, around 18°C). The time of fermentation is about 14 days (longer than for a light red, but shorter than a traditional Cahors fermented between 18 to 24 days). This is the way to get a red wine with very fruity romatic characters and soft tannins, “un vin gouleyant” (easy to drink wine).