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.