Château du Cayrou sits at the bottom of one of the Lot river’s deep bends near the town of Puy l’Évèque. This is storied terroir that has produced some of the most compelling Cahors wine of the past decades. The estate is currently run by Julien Gousard, whose father in law, Georges Douin, purchased it from the Jouffreau family (of Clos de Gamot) in 2009.

One of the first things Julien did upon taking over at Château du Cayrou was cut the production hectarage in half. The wines are currently being made with the 15 hectares that constitute the best parcels of the estate located entirely on well-drained gravel in the horse-shoe bends of the Lot river. He also converted the entire estate’s vineyards to organic practices and they are now certified organic.

Julien makes wines that are light-framed, fresh, and elegant. In practice, this means careful control of the temperature during maceration and fermentation. It also means no use of oak barrels at all in the winery, with the goal of making wines that are pure, transparent expressions of the site.

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