Founded by Charles Verhaeghe after the devastating 1956 frosts, the estate took root on revived vineyards in Viré-sur-Lot. His sons, Pascal and Jean-Marc, pursued formal training—Pascal in Burgundy and California, Jean-Marc in Bordeaux—before steering the domaine.

In the vineyards they follow environmentally mindful practices: no herbicides or chemical fertilizers, strict pruning to limit yields, leaf-plucking for better sun exposure and airflow, and harvesting just on the cusp of overripeness to secure exceptional fruit. In the cellar, the Verhaeghes aim for suppleness, richness and harmony, favoring gentle extraction via long macerations with limited pigeage, encouraging malolactic fermentation, and using oak judiciously to frame rather than dominate the wines.

Cahors, located in south-west France along the Lot River, is the historic heartland of Malbec. The climate is predominantly continental with some Atlantic influence, characterised by warm, dry summers and cold winters. The wide diurnal temperature range helps preserve acidity and aromatic complexity, but spring frosts and summer droughts are perennial challenges for growers. Autumn rains can also complicate harvesting when vintages are wet.

The region’s vineyards are planted on three main terraces rising up from the river as well as on the surrounding limestone plateau, known locally as the causses. Lower terraces have alluvial soils of gravel and sand, giving lighter, early-drinking wines. The middle and upper terraces comprise deeper gravels mixed with clay, producing more structured and age-worthy styles. The plateau is predominantly clay-limestone and yields the most powerful, concentrated wines.

Malbec (also known locally as Auxerrois or Côt) is by far the principal grape variety and must make up at least 70 percent of any Cahors wine. It may be blended with small amounts of Merlot or Tannat. In youth, Cahors wines typically show dark, opaque colour with aromas of black plum, cassis, violet and spice. Tannins are firm, and with age the wines develop notes of leather, tobacco and earthy minerality. Styles range from approachable, fruit-driven examples to intense, long-lived wines capable of significant bottle ageing.

Malbec is a dark-skinned grape variety originally from southwestern France, particularly Cahors, where it was historically known as “Côt.” Once widely grown throughout Bordeaux as a blending grape, its plantings in France declined due to susceptibility to frost, coulure, and disease. However, Malbec found a new home in Argentina, where it has become the country’s flagship variety.

Viticulturally, Malbec thrives in warm, sunny climates with significant diurnal temperature variation, which helps develop rich fruit flavours while preserving acidity. The grape is vigorous, with large berries and thin skins, making it prone to rot in humid conditions but capable of producing deeply coloured wines in dry environments.

Globally, Malbec is most famously planted in Argentina’s Mendoza region, where high-altitude vineyards produce intensely flavoured wines with smooth tannins. It is also cultivated in Cahors, Chile, the United States (notably California and Washington), Australia, and South Africa.

In style, Malbec ranges from the rustic, tannic, and earthy examples of Cahors to the plush, fruit-forward wines of Mendoza. Typical flavours include ripe black plum, blackberry, and blueberry, often accented by cocoa, violet, and spice notes. Well-made Malbecs are full-bodied, with deep colour, supple texture, and a crowd-pleasing balance of fruit richness and structure.