Winemaker Notes
The whole vineyard is well planned and organized, paying great attention to the continuity of the terroir. In the company of other prestigious vineyards, Gaudou is situated in the midst of the mythical village called the "Beverly Hill of the Cahors appellation" by Mr Michel Bettane.
The name "Gaudou" is held by both the chateau and its locality indicating occupation of the hill during the middle ages.
As for the Durou family, the name appears in parish registers since the sixteenth century. The ancient account books show evidence of European commerce; barrels of wine were transported by barge to Bordeaux during that time. In particular it was the occupation of Jean-Charles Durou, at the end of the 19th century. His only son Jean-Louis Durou very quickly mastered the alchemy of winemaking to enrich the local viticultural practices.
From 1966 onwards the Cahors wine was sold in bottles. René and Brigitte Durou modernized and produced a vintage wine affirming its status. Entry into the new millennium will be marked by the latest descendant, a "Vigneron-artisan" of the 21th century.
In two vintages Fabrice Durou has changed from oak-aged wines destined to be kept for many years and which were the image of the domaine, to products, similarly concentrated which may be appreciated at any age. The change comes essentially from the vines, smaller yield, greater maturity, a grape pure, more natural. In the chai there is minimal intervention for we have changed from the reign of the oenologists to that of the vignerons.
What began with three wines now ranges to seven. As a result, the Chateau is now equipped with a new chai where equipment allows for a unique method of soft extraction "pigeage" which confers greater depth and finesse to the wine.
Within the Southwest of France, this is the one region outside of Argentina that is today almost exclusively dependent on Malbec. Locally the variety is called Cot, and makes a dense, earthy and black fruit dominant red wine. Both the Atlantic Ocean and Mediterranean both have a strong influence on the climate of this region.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.