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Also known as Côt in Touraine or Auxerrois in Cahors. A classic grape for rustic wines. It is produced in the Loire (vinified alone or blended with Cabernet Franc and Gamay), and in the South-West (sometimes blended with Tannat) and Bordeaux (where it is blended with Cabernet Sauvignon, Cabernet Franc and Merlot). Known to give full-bodied red wines with character, even though nowadays medium-bodied fruitier styles are also gaining popularity. What defines Malbec in its structure is its intense fruity aromatic expression, as well as its volume on the palate. The climate will have its influence: Malbec expresses more body and power in warmer climates, such as Argentina where it is the king grape variety. Vinified on its own, it can lack finesse and flavour, especially if it lacks sunshine. These powerful, generous and very ripe fruity wines from Argentina can be drunk young, unlike the traditional styles of Cahors where the sometimes astringent vegetal side will only fade after 5 years.

In France and all over the world


Loire Valley, South-West, Bordeaux


Argentina (75% of world production: Mendoza, Salta, Catamarca, La Rioja, San Juan, Patagonia), Chile, United States (Napa Valley, Sonoma Valley), Italy, Bulgaria, and a little planted in Australia.

By type of wine: Red and rosé

Vins rouges Malbec

Touraine, Cahors, Bergerac, Pécharmant, Médoc, Graves, Côtes de Bourg, Mendoza

Comté-Tolosan IGP, Anjou: Blended with Carbernet and Gamay

In the glass

Vins rouges Malbec


Full-bodied, fruity and generous. Very dark colour with a hint of black. Aromas of jammy black fruits (black cherry, blackberry, blueberry...). When aged in barrels: notes of toast, roasting, spices, vanilla, cocoa evolving towards dried fruits and truffles with age. On the palate, character and powerful tannins. In mono-varietal and cask aged wines the high alcohol content contributes to a smooth and unctuous sensation.


Rosé d'Anjou: Aromas of red fruits, menthol and licorice. Good acidity which gives the wine both freshness and structure.

Malbec with your meals

Vins rouges Malbec


Black pudding, simmered red meat, duck (magret or confit), game (wild boar, deer), spicy dishes (chili con carne, tajine)

Vins rosés Malbec


Aperitif. Cold cuts, carpaccio, mixed salad...



Fairly colourful and full-bodied, Malbec can lack bouquet and flavour. This is why it is most often used in blends, as it balances the wine in structure. When young, it expresses itself with characteristic aromas of black fruits (blackcurrant, cherry, blueberry), licorice with woody notes more or less marked depending on the time aged in the barrel. Barrel aging gives aromas of vanilla, cocoa, tobacco, chocolate. With time, its bouquet evolves towards truffles and dried fruits. Also called Côt en Touraine or Auxerrois in Cahors, Pressac, Noir de Pressac (Gironde), Plant du Lot, Plant de Cahors, Plant du Roy, Mauzat, Balouzat, Prolongeau, Vesparol, Pied de Perdrix, Malbech, Malbek, Kot (Bulgaria)...

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