Gouleyant Malbec, Cahors 2012

5.00 out of 5 based on 1 customer rating
(1 customer review)


Deliciously deep, dark wine from the home of Malbec, Cahors.  Supple and expressive with soft, elegant tannins.  Flavours of blackcurrant, elderberry, plump raisin and black cherry with smoky notes of violets, cocoa and liquorice.  Beautifully balanced.

85% Malbec, 15% Merlot.  13.5% abv.  75cl.

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Gouleyant Malbec at Haut SerresThe inky black wines of Cahors are more structured and fuller bodied than their Argentinean Malbec counterparts and this superb wine is made by French Malbec specialist Georges Vigouroux. The Vigouroux family helped revitalize the Cahors appellation in the early 1970s and were pioneers in saving the precious Cahors Malbec from devasatation in the late 19th century. These wines were once considered to be some of the finest in the world and were dubbed ‘the black wines of Cahors’ by the English in the Middle Ages. There are records of Cahors wines being sold in London in the 13th century and nowadays the only problem with these wines is their rarity.

CahorsGouleyant comes from the historic vineyards belonging to the medieval Chateau de Haute Serre in the heart of the Cahors. In the 1880s the wines from this estate sat on the same tables as those of the greatest chateaux in Bordeaux and Burgundy. The Vigouroux family saved these historic vineyards and restored the estate to its former glories. The vintages they produce are multi award winning and we are thrilled to have discovered this treasure trove of astonishing wines.

Having such good tannic structure Gouleyant is ideal with steaks, roast duck, goose, beef and lamb. It also pairs beautifully with slow cooked or braised meats, hearty casseroles, smoky Hungarian goulash, tagines, rich beef curries, osso buco and aged hard cheeses.

Learn more about Gouleyant Malbec on Nicks Blog: Discover French Malbec, The Black Wine of Cahors

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1 review for Gouleyant Malbec, Cahors 2012

  1. 5 out of 5

    At this price a very good buy. Big and plummy with a scented nose. Develops considerably in the decanter at 20 deg C. [NB Originally posted 30.01.2015]

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