2006 Chateau du Gaudou "1733 Gaudou" Malbec Cahors France (Fabrice Durou)
Suggested retail price $8-$12
A Vinotas Selection distributed by USA Wine Imports in NYC
Fabrice Durou's family has been making fine wines in Cahors at Chateau de Gaudou (southwest of France) since 1733, hence the date on the front label as a tribute to his family's tradition and passion for winemaking. The Burge were the first landowner with vineyards history going back to the 17th century. By marriage, the owner's name change to Durou et remained until today.
At the begining of the 60s, Rene Durou perfected and extended the family vineyards to its present size. 86 acres (approximately 35 hectares) of Malbec planted on gravel-rich hillsides with great exposition and ideal micro-climate to obtain full ripeness of the grapes. Rene's vineyards management techniques and winemaking passion subsisted through Fabrice, his son, who is now in charge of the estate and making the wine.
FYI: I was surprise to discover that on their website the label of this wine has nothing to do with the label above. Therefore for some of you who may have tasted this wine in France or UK, and didn't recognized the label in the US market, I can confirm that it is the same wine but with a different label (much more modern and appealing in my opinion, the old one is definitely old fashion).
2006 Gaudou 1733 Cahors Malbec is a nice full, rich, earthy wine. It boasts a quite expressive nose of ripe blackberry, blackcurrant, earth and hints of tar. The palate is dark, medium to full bodied, with lots of ripe black fruits and raspberry notes and mellow, present yet integrated tannins that add great structure to this very approachable Cahors. The finish is fairly dense, earthy and long.
Overall, I loved this wine. It is a fruity, quite dense, well rounded, pleasing Cahors that has very good acidity to balance the fruit and non-astringent, earthy tannins that nicely frame the palate.
A pretty versatile wine to drink with grilled meat, pasta, pizza and cheese. As a French guy, I will drink it over a "Cassoulet" from Castelnaudary or a "Saucisse de Toulouse et lentilles cuitent dans la graisse d'oie" (two of my favorite wintery recipes in the world).
LeDom (du Vin)
Check out their website for more info: www.chateaudegaudou.com