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Ships within 48 hours · Estimated delivery Jul 14 - Jul 19
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Description
Cosse et Maisonneuve "Le Combal" Cahors '20From Cahors in Frances Sud Ouest, Malbec (often called Ct locally) shows a very different side than the Argentina version most drinkers know. Where Mendoza Malbec often leans plush and immediately fruit driven, Cahors tends to be darker, more savory, and more structured, shaped by a cooler continental influence and the regions classic terrace soils along the Lot River. Cosse et Maisonneuvefounded in 1999 by Matthieu Cosse and Catherine Maisonneuve on
From Cahors in France’s Sud-Ouest, Malbec (often called Côt locally) shows a very different side than the Argentina version most drinkers know. Where Mendoza Malbec often leans plush and immediately fruit-driven, Cahors tends to be darker, more savory, and more structured, shaped by a cooler continental influence and the region’s classic terrace soils along the Lot River.
Cosse et Maisonneuve—founded in 1999 by Matthieu Cosse and Catherine Maisonneuve on the slopes of Lacapelle-Cabanac—have become a reference point for modern Cahors: wines with depth and authority, but also real freshness and definition. From the beginning they’ve worked with a deep respect for biodiversity and soil integrity, with an approach rooted in biodynamic principles and a strong emphasis on letting terroir lead.
“Le Combal” 2020 comes from roughly 3 hectares on the 2nd and 3rd terraces, a mix of quartz pebbles and well-draining clays, and it’s built around 90% Malbec with 10% Merlot (vines averaging about 25 years). Fermentation takes place in stainless steel with temperature control and pump-overs, with a cuvaison of about three weeks, followed by 14 months in barrel (primarily 1–2 year French oak), keeping the élevage supportive rather than dominant.
The result is classic Cahors energy—dark fruit, a hint of violet lift, and firm, finely grained tannins that are built for the table. Pair it with duck confit or a simply seasoned steak, and give it a short decant if opening young to let the structure relax and the aromatics open up.
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