George Vigoroux Pigmentum Cahors Malbec 2021

George Vigoroux Pigmentum Cahors is a bold and structured red wine from Cahors, France, crafted predominantly from Malbec grapes. This full-bodied wine features aromas of blackberries, plums, and a hint of spice, with a rich palate showcasing dark fruit, earthy undertones, and firm tannins, finishing with a touch of minerality.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Bold
Grape Varietal: Malbec
Tastes Like: Comparable to an Argentinian Malbec, with notes of dark fruits, spices, and earth
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Cahors AOC
Region: Southwest France
Terroir: Clay and limestone soils
Aging: Aged in stainless steel and oak for 12 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

George Vigoroux is a celebrated producer in Cahors, renowned for its expertise in crafting high-quality Malbec wines that embody the region’s unique terroir. Pigmentum highlights the rich history and robust character of Cahors wines, offering a perfect balance of tradition and modernity.

Seafood: Grilled tuna or swordfish with a smoky paprika rub.
Poultry: Duck confit or roast chicken with herbs.
Vegetarian: Lentil stew or mushroom and truffle risotto.
Meat: Braised beef, lamb shanks, or venison steaks.

Pecorino: Salty and nutty, complementing the wine’s bold flavours.
Roquefort: Tangy and creamy, balancing the wine’s tannins.
Aged Gouda: Rich and savoury, enhancing the wine’s depth.
Comté: Nutty and semi-hard, pairing beautifully with the wine.

Confit de Canard (Duck Confit)

Ingredients:

• 4 duck legs
• 4 cups duck fat
• 4 garlic cloves, minced
• 2 sprigs thyme
• 2 bay leaves
• 1 tbsp salt
• 1 tsp black pepper

Instructions:

1. Rub the duck legs with garlic, salt, pepper, thyme, and bay leaves. Cover and refrigerate overnight.
2. Preheat the oven to 120°C. Rinse the duck legs and pat dry.
3. In a large ovenproof pot, melt the duck fat over low heat. Submerge the duck legs in the fat.
4. Bake for 2-3 hours, or until the duck is tender and falling off the bone.
5. Remove from the fat and crisp the skin in a hot skillet before serving.

Tip: Pair with roasted potatoes and a glass of George Vigoroux Pigmentum Cahors for an indulgent French meal.