Chateau du cedre summary

Chateau du Cedre

Nestled in the prestigious Cahors region of Southwest France, Château du Cèdre is a renowned estate that showcases the unique characteristics of its terroir. The vineyards, located along the Lot River, benefit from the region's limestone and clay soils, which impart a distinct minerality to the wines.

Chateau du cedre history


Château du Cèdre is widely regarded as the leading estate in Cahors. Brothers Pascal and Jean-Marc Verhaeghe, both qualified oenologists, can trace its history back to their grandfather Léon who left his native Flanders to settle in south-west France in the early 1900s. In due course Léon’s son Charles and his wife Marie-Thérèse started a mixed farm in 1958 and began planting one hectare of vines in three different plots every year.

Today, Château du Cèdre comprises 27ha of vineyards planted at 4000-5500 vines per hectare on some of the most prized terroirs in Cahors, most notably the famous troisième + 4th terrasses which are located just below the cliffs of the valley.

Chateau du cedre terroir


One of parcels is established on a cone of limestone scree, on the hillsides of Bru. The quaternary ice-age broke down the limestone sides surrounding this plot of land. Over the centuries, these scree slopes have created the soil of today.
The grapes from this rare terroir are characterised by great finesse and aromatic complexity.
The other two parcels are located on two distinct, though geologically identical, ridges. These are the Mindel high terraces, formed 500,000 years ago from the river’s alluvial deposits. This soil is made of rolled pebbles mixed with reddish ferruginous sand on the surface, while clay and silica dominate the deeper levels.
The grapes from this terroir are characterised by a great richness and density.

Chateau du cedre savoir faire


Our objective is to exploit the full potential of our grapes. To achieve this, no oenological inputs are used during the vinification process. Wine production is carried out with indigenous yeasts and without added sulphites.
As a result of these choices, we have observed finer tannins and greater aromatic complexity. As with the vinification process, our wines are matured without oenological input. Control is crucial, because Malbec is a grape variety with character, which requires time.
The wines mature on the lees in large containers, 500-litre barrels, and foudres. They evolve freely in ideal conditions of temperature and hygrometry.