“Là Haut” – “up there”. That’s how the vignerons in the valley used to refer to vineyards on the calcareous plateau above. Benoit always looked longingly at those heights and finally was able to secure an enviable parcel of old vines that he cultivates with special care and affection. The grapes are macerated for 20 days before an eleven-month élevage in old barriques. The result is an unusually perfumed and elegant rendition of Cahors.