Cahors, traditionally known as the “black wine” due to the deep color of its Malbec-based juice, was once one of France’s most prolific exports. However, wars, phylloxera, and other natural disasters nearly wiped out the region’s vineyards by the mid-20th century. Thankfully, the vineyards began a slow and steady recovery. Today, a new generation of winemakers is revitalizing the region and elevating the quality of Cahors wines to new heights.
At the forefront of this movement is Domaine La Calmette, founded in 2016 by Maya Sallée and Nicolas Fernandez. Situated in the village of Trespotz, their 7-hectare estate is certified organic and biodynamic. The 40-year-old vines thrive in iron-rich clay soil over a base of Kimmeridgian limestone and marl.
Maya and Nicolas Fernandez use regenerative agricultural practices to enhance soil health and biodiversity. By minimizing soil disturbance and applying natural mulches, they foster a thriving underground ecosystem, including earthworms. These methods improve soil fertility, aid in carbon sequestration, and boost vineyard productivity and resilience.
The winemaking process at Domaine La Calmette emphasizes minimal intervention. Grapes undergo ambient yeast fermentation and then mature on lees in a mix of concrete tanks, stainless steel, and aged barrels. There is only light filtration and minimal sulfur additions before bottling.
