Château les Hauts d'Aglan is made from 90% Malbec (or 'cot', as it is known locally) and 10% Merlot from the Château's 30 - 40 year old terraced vines by the Lot. Southerly exposure and a clay-limestone soil makes this ideal terroir for the Malbec vines in the far west of the AOC Cahors appellation.
The grapes are fermented for 15 days (with brief pumping twice daily) and macerated for eight days with micro-oxygenation. The wine was then aged for 18 months in vats, before being bottled without filtering or fining.
Almost black cherry-red, this powerful wine displays overtones of blackcurrant, blackberry, pepper and spice, but has kept a sparse, precise structure which delivers a surprisingly elegant and detailed result.
The 2009 vintage was harvested (and indeed bottled) while production was in the process of becoming organically certified (a process that was finally completed in 2011) so this vintage has many of the features of organic production, but is not certified as such.