In the village of Bagat-en-Quercy in Cahors, Gilles Blay grows exclusively Malbec from 80+ year-old vines on fairly flat red clay and limestone soils that drain better than the typical terroir of the region. As a result, the wines are much brighter and less brooding than a typical Cahors but serious and structured nonethelss. The grapes are hand picked, de-stemmed and spontaneously fermented with native yeast. Daily punch downs over the course of a month extract color, flavor and tannins from the skins. The wine then rests of two years in 600-liter wood tanks. The result is a bright, medium-to-full bodied Malbec with plush, silky tannins, cassis and black cherry flavors with earthy, tarry minerality and a whiff of sandalwood. Pairs well with artisanal sausages, aged hard cheeses or classic steak frites.