Archives
May 20, 2002
1988 Château de Cayrou - Domaine Jean Jouffreau - Cahors
4 grapes
With close to 100 wines to sample, delicious food and 300 people in attendance, last week's French Fling, organized by the Junior League of Edmonton and Château Louis, was a outstanding success.
Stay tuned for a upcoming review of the event. In the meantime, here is my Pick of the Week, which is the Red Pick of the Show (next week will be the White Pick of the Show).
What a wine! While most wines we taste today are young, slightly to moderately tannic, straight forward fruit and structure questionable, it is always a real joy to savour a mature wine that is still readily available to purchase.
Still a rich ruby colour with loads of over ripe fruit and sweet spice this wine starts off light, developing by mid palate and ending with bursts of plum, cedar wood and leather. Very well balanced with rich structure and depth with a smooth yet intense finish.
At a retail price of under $25.00, this is a must for both retailers and consumers.
1988 Château
du Cayrou - Domaine Jean Jouffreau – Cahors
CSPC #416941
History
Cahors has had an interesting history. Pre Phylloxera (19th century), wines were shipped to the Russian court and cuttings taken to the Crimea. Vineyards were estimated at 40,000 hectares.
Cahors was the first VDQS in 1951 but many vines were destroyed in the winter of 1956. When it achieved AC status in 1971 only 425 ha were under vine. Today, the region covers 4000 hectares and produces only red wines from a minimum of 70% Auxerrois or Cot (Malbec). Merlot and Tannat are permitted in the blend.
The Jouffreau family have been making Cahors wine at Clos de Gamot for 300 years. The vineyards survived the winter of 1956 and are planted with 100% Auxerrois (Malbec). Average age of the vines is approximately 100 years.
In 1971 the family purchased Chateau du Cayrou and the 30 ha of vineyards. This is planted with 70% Auxerrois, 20% Merlot, 7% Tannat and 3% Jurancon Noir (related to Gamay). Both vineyards are regularly tilled and weeded. Herbicides and pesticides are not used. Fermentation of the ripe grapes takes place in stainless steel tanks. The wine is left in the tank until winter to clarify and precipitate tartrates naturally. At this point it is moved to large oak vats for further gentle ageing. The wines are traditionally very long lasting but with modern wine-making techniques have become drinkable at an earlier date.
The Purple Feet Rating System: |
5 grapes = spectacular |
|
4 grapes = delicious |
3 grapes = yummy |
2 grapes = okay |
1 grape = awkward |
