All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
About the time a young Fabien Jouves was entertaining the idea of leaving the quiet
village of Trespoux-Rassiels to study medicine, his parents told him they would probably
sell off the family vineyards. Now some would think that this was a cruel trick for
any parent to play, but we’re glad they did as it prompted Fabien to study viticulture
in Bordeaux instead. In 2004 he began converting the vineyards to organic farming
and shortly after pushed further into bio-dynamics. Upon his return in 2006 he
established Mas del Perie. Today, he is still young by anyones standards, but Fabien is
now one of the shining lights of the Cahors appellation, helping lift the reputation of
this much maligned wine region back to it’s former glory days. His wines offer purity,
intensity and volume without resorting to using lots of new oak, aggressive lees stirring
and/or ‘micro-oxegenation’. Instead he uses a mixture of vessels, mostly concrete and
old oak barrels of various sizes. Ferments are wild and the addition of sulphur is little
to none.
village of Trespoux-Rassiels to study medicine, his parents told him they would probably
sell off the family vineyards. Now some would think that this was a cruel trick for
any parent to play, but we’re glad they did as it prompted Fabien to study viticulture
in Bordeaux instead. In 2004 he began converting the vineyards to organic farming
and shortly after pushed further into bio-dynamics. Upon his return in 2006 he
established Mas del Perie. Today, he is still young by anyones standards, but Fabien is
now one of the shining lights of the Cahors appellation, helping lift the reputation of
this much maligned wine region back to it’s former glory days. His wines offer purity,
intensity and volume without resorting to using lots of new oak, aggressive lees stirring
and/or ‘micro-oxegenation’. Instead he uses a mixture of vessels, mostly concrete and
old oak barrels of various sizes. Ferments are wild and the addition of sulphur is little
to none.