Crocus

When internationally recognized winemaker Paul Hobbs and fourth generation Cahors producer Bertrand Vigouroux decided to work together, they set out to offer a new interpretation of the Malbec of Cahors. Driven by their passion and expertise, the pair established Crocus to show the world how a single clone of Malbec can vary in character across three distinct terroirs and in the process create wines as special as they are individual.

Viticulture

Vineyards are located across three key terroirs of Cahors—the Plateau, and the 3rd and 4th terraces along the Lot Valley—each contributing different characteristics to the final blend. Soils range from limestone and iron‑rich clay on the plateau, to alluvial clay, gravel and sands closer to the river, creating complexity and balance. Farming follows sustainable “lutte raisonnée” principles with hand harvesting, ensuring careful fruit selection and varietal expression from each site.

Winemaking

Winemaking combines precision with a respect for tradition, aiming to highlight terroir and purity of fruit. Parcels are vinified separately, often using stainless steel fermentation, with careful extraction to preserve structure and elegance. Blending across terroirs is central to the style, producing wines that balance dark fruit intensity, freshness and refined tannins, while maintaining the distinctive identity of Cahors Malbec.