The name of this wine describes it perfectly – ‘Pur Fruit’ is 100% Malbec from the French region of Cahors. We typically think of Malbec from Argentina, but France is the original birthplace of this varietal, also known as Auxerrois or Côt. The mature vines that produce this wine are certified organic and about 35 years old. This is a vibrant fruit-bomb with ripe blackberry liqueur and a bright violet floral touch. It’s both supple and punchy with dense black raspberry fruit – quite lush and ripe, but at only 12.5% alcohol, it’s refreshing and balanced.
Malbec calls for full-flavored foods like steak, lamb, and can also work with dark poultry, pork, and sausages. Earthy ingredients like mushrooms, shallots, sage, rosemary, mint, and cumin can bring out the fruity elements in the wine. However, unlike Cabernet Sauvignon, Malbec doesn’t have a super long finish (or as aggressive tannins), which means it will also pair well with leaner red meats like dark-meat turkey or roasted pork. The pairing secret of Malbec is that it works well with pepper, sage, creamy mushroom sauces, melted cheese, and in particular, blue cheese. Total food wine!
Julien Ilbert is a young, charismatic winemaker with a fresh perspective on his native Cahors. Vines have been in the Ilbert family for generations, though grapes had always been sold to the local winemaking coopérative. In 1998, Julien decided to break off and start his own estate planted exclusively to Malbec (a.k.a Auxerrois or Cot). Though a Cahors wine only needs to be 70% Malbec to get the ‘Cahors’ appellation designation, Julien believes it is the only grape suitable for what he’s trying to accomplish. The estate is certified organic as of the 2015 vintage, and chemicals have not touched the vineyards for quite some time. Everything was conventionally farmed from the advent of such technology, but the death of Julien’s grandfather from Parkinsons deeply affected the family’s agricultural philosophy. Convinced that the chemicals he’d openly exposed himself day in and day out were at the root of his illness, the Ilbert family stopped using these products on their land. Ilbert is both traditional in his approach and forward-thinking in his practice – producing wines that taste healthy and quite alive.