Château de Chambert 2014 Cahors

Dark and intense colour

Ripe black fruit, violets, savoury spice- lovely perfume!

Rounded and smooth with layers of ripe black fruit, mineral and earthy, long finish

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About the Producer

Since 1690, Chambert's Malbec wines have been enjoyed by kings, Russian tzars and French officers in Bordeaux

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 already garnered considerable attention in France and is top critic Michel Bettane’s ‘One to Watch’.

 

The elegant, modern wines are made from the deep-coloured Malbec variety, which traditionally produced the ‘black wines’ of Cahors.

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  • Grapes

    85% Malbec, 15% Merlot

    Malbec is a black skin grape that is mostly renowned for being Argentina's signature wine. It's roots, however, lie in Southwest France. In old Occitane language Malbec translated into "bad mouth" because of the bad taste it left from the bitter tannins. The climate just wasn't suitable to fully ripen. However the new generation of Cahors winemakers have taken greater care to find the best terroir for their Malbec (referred to a "Cot" locally. 

  • Region

      Cahors, Southwest France

     

    Vineyards are planted with 85% Malbec and 15% Merlot at the highest part of the South Quercy limestone plateau (causse), at an average altitude of 300 metres above sea level. The soil contains two distinct geological components; red clay with high concentration of red which lends the wine power, spice and black fruit aromas; and white clay with limestone similar to that of Chablis, which produces minerality and finesse. Located between the Atlantic and Mediterranean, the unique mesoclimate takes effect especially towards harvest when hot winds from Africa aid grape ripening.

  • Viticulture

    Biodynamic

     

     Careful leaf-thinning and green harvesting ensure well exposed fruit.

     

    The vines are 25 years old and yields are low at around 28 hectolitres per hectare.

     

    The grapes are hand-harvested.

    A warm, dry September allowed full sugar and phenolic ripeness, and healthy vines, with the long growing season encouraging complexity and concentration.

     

    The harvest started with on 3rd October, and was completed by the middle of the month.

  • Vinification

    • The grapes are separated by parcel and vinified spearately.

    • After a pneumatic press, the free-run juice and pressings were separated.

    • Fermentation took place with ambient yeasts at controlled temperatures of 25-30°C, and the cap was managed by a combination of pump-overs and plunging.

    • The fermenting must spent 25 days on skins.

    • Malolactic fermentation took place in barrel.

    • The wine was matured for 12 months in french oak, 20% of which were new.

  • Wine Spec

    Vintage: 2014

    Alcohol: 13.5%

    Name of Producer:

    Château de Chambert

    Name of Wine:

    Cahors

     

    Winemaker:

    Philippe Lejeune

    Origin: 

     Cahors, Southwest France

    Vegan

  • A Moveable Feast

    With Pascin at the Dôme

     

    At the Negre de Toulouse we drank the good Cahors wine from the quarter, the half or the full carafe, usually diluting it about one-third with water.[...] In Paris, then, you could live very well on almost nothing and by skipping meals occasionally and never buying any new clothes, you could save and have luxuries.

     

Beef Steak

Wine & Food Matching Ideas

Steak

Beef Fajitas

Shepherds Pie

Lamb Chops 

Pizza

Charcuterie & 

Cheese Platter

Lamb Tagine.png

Try it with

Lamb Tagine 

by Felicity Cloake

Cahors Malbec is different from Malbec from Argentina. It's darker, more savoury, and a little brooding compared to its more juicy, rich, and smooth South American cousin. It's a wonderful wine for the autumn months when the seasons change and it becomes chillier, and more cosy and warming food is required. I love the idea of teasing out some of the spice and fruity notes through a fruity and savoury tagine such as this one.

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