Chateau du Cedre

The Verhaeghe family have been making wine in the Lot since the 1950s. Today it is Pascal and Jean-Marc in charge of this domaine, now certified both organic and biodynamic. There are three parcels of vineyards, the largest of which is 12.5 acres with stony calcareous clay which is called ‘Tran’. This plays an important role retaining heat and moisture. Drawing on his winemaking experience from California to Burgundy, Pascal delicately creates wines of great elegance and roundness. “We do organic farming. W started in the early nineties by banning all herbicides from the vineyards and managed to get rid of all chemical spraying agents by 2002. This really improved the quality of our grapes and encouraged us to ask for organic certification in 2009. After three years of conversion, we have made our first certified organic wine in 2012.”Pascal Verhaeghe

Clear cut nose with a hint of spice balanced with subtle tones of blossom. The palate complements this by lending apple, pear and juicy lemon flavours. Overall, the wine is refreshing, crisp and moreish.

Drink with Seafood, soft cheese or light salads

The vines in this region are well-established averaging 30 years and benefit from 2 different types of soil. The limestone/clay soil offers a natural temperature control preventing the soil from overheating and enabling water retention. The limestone soil lends valuable nutrients that facilitate grape ripening. To retain this wine’s freshness and zing it is matured in stainless steel tanks which maintain the clean and crisp flavour.