# Un Jour... (2024)

- **Producer:** Véronique Azémar
- **Colour:** red
- **Type:** still
- **Grapes:** Malbec 100%
- **Region:** South West France, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, black cherry, black plum, vanilla, cloves, cedar, licorice

## About this wine

Un Jour... is a 100% Malbec red wine from the Cahors appellation in Southwest France, produced by Véronique Azémar at Le Clos d'un Jour. The domain is situated on the third terrace of the Lot Valley, a terroir known for producing wines with aging potential. Véronique Azémar, who transitioned from a career in archaeology, manages the 7-hectare estate, which has been organically farmed since its inception. The 'Un Jour...' cuvée is made from old vines, with an average age of 40 years, and is aged for 18 months in oak barrels. The wine is a testament to the producer's philosophy of expressing the authentic character of the terroir, balancing the inherent power of Malbec with finesse.

## Interesting facts

- Véronique Azémar traded archaeology for viticulture, bringing a scientific approach to winemaking.
- The domain uses Ouessant sheep to graze in the vineyards, aiding in natural weed control.
- The wine is unfined and unfiltered, preserving its natural character.
- Véronique Azémar was named 'Winemaker of the Year 2025' for the Sud-Ouest region.

## Food pairing

The wine's full body, high ripe tannins, and pronounced dark fruit profile make it an excellent companion for rich, protein-heavy dishes. The tannins bind with proteins in the meat, softening the wine and enhancing the savory flavors. The dark fruit notes complement game and roasted meats, while the wine's structure can stand up to robust flavors and sauces.

## Wine making process

Véronique Azémar's 'Un Jour...' is produced using 100% Malbec grapes from old, organically farmed vines in Cahors. The grapes are hand-harvested and sorted before being destemmed and lightly crushed. Fermentation occurs in stainless steel tanks with a pre-fermentation maceration followed by a four-week cuvaison with punch-downs to extract color and tannins. The winery utilizes a gravity-flow system to gently handle the grapes. Following fermentation, the wine undergoes an 18-month aging period in oak barrels. It is bottled without fining or filtration, preserving its natural character and texture.