Cahors is becoming a heaven for young growers and vignerons with its exceptional soils and affordability. Maya Sallée and Nicolas Fernandez are proof of its resurgence.
Maya grew up in Latin America, her parents were coffee traders working directly with growers, her father was at the forefront of organic coffee trade in France, 30 years ago. Nicolas, originally from Rioja, moved to the French Basque when he was young. Both had an affinity with the SW region with family based there. Having completed agronomist studies they travelled the world working, America, Uruguay, New Zealand and Mexico. Upon returning to France they were based in Alsace, but when employment changed they made the decision to move to the SW and search for there own vineyard.
In 2015 they met Fabien Jouves and tasted his wines, discovering a side to Cahors they did not know existed. There are two sides to the appellation: the alluvial valley of the Lot river, and the plateau. By the end of the year they had purchased a 1 hectare vineyard planted to Merlot and Malbec, 30 year old vines growing on Kimmeridgian limestone high on the plateau at 340 meters altitude.
There first harvest was 2016 and over the enschewing years they have added more plots, now with 7 hectares under vine, all in the village of Trespotz. Maya and Nicolas have been farming organically since the beginning. As each new plot was purchased it was converted to organic farming straight away.
In 2018 they began grafting a half hectare plot of merlot to white varieties: Sauvignon Blanc, Mauzac, Silvaner and some local varieties. Historically, 15% of the production of wine in Cahors was white wine until 1970 when the AOC was introduced.
The soils here in Trespoux-Rassiels are what make these wines truly remarkable, with all vineyards situated on the plateau. The soils are clay limestone, Kimmeridgian limestone and Siderolithic. Kimmeridgian limestone is most famous as the bedrock for Chablis and Sancerre, it brings minerality and acidity to the fruit. Siderolithic are iron rich clay soils bringing umami and texture.
They produce three single vineyard wines, one village wine and a vin de France. Nyctalope is the only cuvee available at this time. In the early part of 2021 the other cuvees will be released to the trade.
The balance and harmony you find in these wines is due to Maya and Nicolas as a team. These are wines of structure and power yet with freshness and finesse. And most importantly highly drinkable.
The Wines
Nyctalope 2018
100% Malbec, one part is directly pressed the other macerated for a few days. Method Ancestral, 3gm residual remaining, disgorged.
Serpent À Plumes L18
50% merlot 50% malbec. This bottling is a blend of 2017 & 2018, so does not have a vintage on the label. 2018 was a rich vintage, 2017 lighter. A portion of the merlot in 2017 did not ferment well and 18 was hard and dry. Whole bunches and direct-press, concrete elevage.
Trespotz 2018
90% malbec 10% merlot, A village blend from all three terroirs: clay, limestone and kimmeridgian. De-stemmed, maceration 15 – 30 days, 12 months elevage in concrete and old barrels.
L'espace bleu entre les nuages 2017
100% malbec from a single site of 35 year old vines. The soil here is Kimmeridgian limestone surrounded by the forest. De-stemmed, 30 days maceration in concrete, elevage 2 years in old oak, foudre and vat.
Bois Grand 2017
70% malbec 30% merlot, this is the original plot of the estate, Kimmeridgian limestone. In 2017 the merlot and malbec ripened together, as such they were harvested and co-fermented. De-stemmed, 3 week maceration, elevage in old barrels.
Butte rouge 2017
100% malbec from a single site of 45 year old vines. The soil here is red clay rich in iron over Kimmeridgian base. De-stemmed, 30 days maceration, elevage in one old foudre for 2 years.