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Cahors once covered 48,000 hectares of vines, but after phylloxera shrank to 4,000 hectares. Nowadays there is less wine made in Cahors, but generally, the quality is much higher. Winemaker Didier Pelvillain farms at the highest level of sustainability and biodynamic conversion are in process. Only indigenous yeasts are used.
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Winemakers: Didier Pelvillain (Odile Delpon) for Mary Taylor Wines
- Farming: Certified Sustainable (converting to biodynamic)
- Varieties: 100% Malbec
- Terroir: Clay and limestone, 32-year-old vines
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Vinification: Stainless steel, indigenous yeats
- Tasting notes Floral, savory, peppery wine of refinement – clean and fresh – dark plum fruit with more mineral qualities than barnyard.
The New York Times LOVES Mary Taylor Wine!
https://www.nytimes.com/2021/10/07/dining/drinks/mary-taylor-wine.html
