Altos Las Hormigas: the Cahors Project

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TERROIR PROJECT

Driving north from Toulouse, after one hour or so, the terrain changes and the plains of the South West suddenly turn into ridges of limestone, almost forming a natural walled fortress, protecting the snake-like bends of the river Lot.

The ALH team arrived in Cahors by chance in the summer of 2013, on the Malbec trail, and remained dazed by the diversity of Terroirs and the quality of the limestone soil types. From then on we kept coming back, discovering a bit more at each visit: the compelling history of the rise and fall of Quercy, of the oak forests overlooking the river, the houses with the pigeon towers, and the extraordinary duck, truffle and foie gras based food culture.

L to R: Attilio Pagli, Leonardo Erazo, Pedro Parra, Sebastien Sigaud & Antonio Morescalchi

The region so well preserved in landscape architecture, andwonders makes one thisbucket is not Quercy is soiswell preserved in landscape and and architecture that one whywonder it is notwhy on the on bucket list oftoevery visitor France.

In town may hear sayvillage that right here was the listthe of every visitor France.

In to town you may hearyou locals say thatlocals the last of all France to last stand against the Roman invasion of Julius Cesar, today, legacy of Cahors’ great stand against the Roman invasion of Julius Caesar was and righteven here, and ifthe you visit you will perceive past, somehow resiststhat change. the unique tradition is treasured here.

Wine has a history of two thousand years here and the first Malbec grape ever was grown on these hills, a natural cross of two ancient local grapes.

We have worked for many years in Mendoza, where limestone soils are rare and much sought after, and we were just puzzled to see that many Cahors producers did not consider limestone as their best Terroir. The solution to the riddle may hide in the dreadful crises that affected these growers in the last 120 year, chasing them from the slopes, making them start over again from zero, and not just once!!!

“Cahors should host the Limestone party, while it’s not even on the guest list!!!”

(Pedro Parra)

Sebastien Sigaud & Pedro Parra examining and discussing the limestone profile of Cahors

The path of limestone in Cahors is daunting; its character is so dominating, that most winemakers find themselves making wines so tannic that drinkers will reject them. To walk a fine line and find the balance in this extraordinary potential is the challenge that motivates us and represents our dream and our commitment for the coming years. It’s not just about winemaking, it is a different way of looking at this Terroir: aiming for something that does not need power to express itself, an approach from soil to vineyard to bottle.

We draw upon our team’s experience and on our Terroir-driven technical approach to bridge the gap.

There is so much beauty in this place and we want to be part of it.

Antonio Morescalchi, Pedro Parra, Attilio Pagli and Leonardo Erazo are working with great dedication with three local vintners, each with an array of different Terroirs, to bring balance to the powerful character coming out of the bends of the Lot river, and the slopes of the Massif Central mountains.

Pails of hand-picked Malbec on the slopes of La Metairie in Pressac, Cahors

Domaine du Prince The Jouves family is possibly the family with the longest documented winegrowing history in the region.

They have been hands-on vintners for three centuries in the village of Cournou.

The family owns an array of different small vineyards up the hills, where limestone shows its beauty and diversity.

Chateau les Croisille The Croisille family owns property in Fages, up the hill, and in Luzech, on a river terrace.

Our team works with Germain Croisille and his family making the “Plateau” cuvee from Fages and the “Terrasse” cuvee from Luzech.

Barat-Sigaud The Barat Sigaud family owns two different properties in the area of Prayssac. Causse du Theron “En Pente” is made with grapes from a vineyard on a slope, rich in limestone alterite, a type of soild that gives a very fine grain to the tannins. The “Terrasse” version is made on the Soturac property, on a Lot river terrace, giving to the wine a rounder character, more accessible and easy drinking.

C a h o r s PROJECT

www.altoslashormigas.com

T H E

M A L B E C

S P E C I A L I S T

TERROIR PROJECT