Clos Siguier Cahors Rouge 2019
Location: France, South West, Cahors
Winemaker: Gilles Bley
Grapes: 95% Côt, 5% Tannat
Soil: Red Clay and limestone
Winemaking: The grapes are handpicked and de-stemmed. They undergo a 5 to 6 week process of maceration. Wild yeasts are used during fermentation. The wine rests in barrel before it is bottled unfiltered.
Gilles wanted to express a different side of Cahors, a region known for gigantic structured reds that demand time in the cellar. His 15 hectares of Malbec and Tannat lie on less commonly known terroir with good drainage, and his wines drink with brightness and delicacy. Fine layers with salted dried red and black fruits.
From the Importer Jenny & Francois: Gilles Bley knows the history of Cahors and can trace his winegrowing roots in the AOC back many generations. His intimate understanding of the Malbec (Côt) and Tannat vines on his 15-hectare estate led to a desire to create wine that highlights this storied region’s unheard potential for delicacy. Cahors is divided into two distinct terroirs — this appellation is traditionally known for its heavy and brooding black wines that take years to reveal any fruit. These dark tannic wines come from the heavy soil down by the Lot River. Gilles Bley’s vines, by contrast, are on the lesser-known, better-drained terroir, up on the flat terraces above. His wines express the lighter and brighter side of Cahors. He produces wines that are surprisingly bright and fruit-driven with depth of red and black fruit, subtle terroir and silken tannins. Clos Siguier produces wines that are at once readily accessible, but also age-worthy. Drink now or put down for a few years. All grapes are handpicked.
Location: France, South West, Cahors
Winemaker: Gilles Bley
Grapes: 95% Côt, 5% Tannat
Soil: Red Clay and limestone
Winemaking: The grapes are handpicked and de-stemmed. They undergo a 5 to 6 week process of maceration. Wild yeasts are used during fermentation. The wine rests in barrel before it is bottled unfiltered.
Gilles wanted to express a different side of Cahors, a region known for gigantic structured reds that demand time in the cellar. His 15 hectares of Malbec and Tannat lie on less commonly known terroir with good drainage, and his wines drink with brightness and delicacy. Fine layers with salted dried red and black fruits.
From the Importer Jenny & Francois: Gilles Bley knows the history of Cahors and can trace his winegrowing roots in the AOC back many generations. His intimate understanding of the Malbec (Côt) and Tannat vines on his 15-hectare estate led to a desire to create wine that highlights this storied region’s unheard potential for delicacy. Cahors is divided into two distinct terroirs — this appellation is traditionally known for its heavy and brooding black wines that take years to reveal any fruit. These dark tannic wines come from the heavy soil down by the Lot River. Gilles Bley’s vines, by contrast, are on the lesser-known, better-drained terroir, up on the flat terraces above. His wines express the lighter and brighter side of Cahors. He produces wines that are surprisingly bright and fruit-driven with depth of red and black fruit, subtle terroir and silken tannins. Clos Siguier produces wines that are at once readily accessible, but also age-worthy. Drink now or put down for a few years. All grapes are handpicked.
Location: France, South West, Cahors
Winemaker: Gilles Bley
Grapes: 95% Côt, 5% Tannat
Soil: Red Clay and limestone
Winemaking: The grapes are handpicked and de-stemmed. They undergo a 5 to 6 week process of maceration. Wild yeasts are used during fermentation. The wine rests in barrel before it is bottled unfiltered.
Gilles wanted to express a different side of Cahors, a region known for gigantic structured reds that demand time in the cellar. His 15 hectares of Malbec and Tannat lie on less commonly known terroir with good drainage, and his wines drink with brightness and delicacy. Fine layers with salted dried red and black fruits.
From the Importer Jenny & Francois: Gilles Bley knows the history of Cahors and can trace his winegrowing roots in the AOC back many generations. His intimate understanding of the Malbec (Côt) and Tannat vines on his 15-hectare estate led to a desire to create wine that highlights this storied region’s unheard potential for delicacy. Cahors is divided into two distinct terroirs — this appellation is traditionally known for its heavy and brooding black wines that take years to reveal any fruit. These dark tannic wines come from the heavy soil down by the Lot River. Gilles Bley’s vines, by contrast, are on the lesser-known, better-drained terroir, up on the flat terraces above. His wines express the lighter and brighter side of Cahors. He produces wines that are surprisingly bright and fruit-driven with depth of red and black fruit, subtle terroir and silken tannins. Clos Siguier produces wines that are at once readily accessible, but also age-worthy. Drink now or put down for a few years. All grapes are handpicked.