This is seriously not serious and either way the wine was very dirty, stinky and needed racking.
Fabien Jouves is the mastermind of the wine that has the Best. Name. Ever. More on that later.
Born into a family that has a long history of winemaking, Jouves originally intended to break ranks and become a doctor. That was before his parents, who made wine but sold it off in bulk, were about to pull the plug as the effort was too costly. Instead of pursuing medicine, he enrolled in the prestigious Ecole du Vin de Bordeaux and made a two and a half hour trek to Cahors to help his parents out on weekends.
Many aspiring winemakers work under experienced vignerons before going off on their own or find winemaking jobs with established producers but not Jouves. Upon graduation, he took over the family vineyards and embarked on the path to make organic and biodynamic wines that would turn Cahors on its head.
He began the arduous process of converting the land, all 22 hectares (50 acres) of it, to conform to organic and biodynamic standards in 2004. Jouves may not have become a physician but his work in the vineyards required a lot of healing to rejuvenate the soil and create a healthy, biologically diverse environment. His first vintage was in 2006 and 2012 will mark Mas de Perié’s first vintage as a certified organic and biodynamic producer.
Located in the Causses, (literally meaning limestone plateaus), Jouves’ land sits atop the hills of Quercy at over 360 meters (1100 feet). In addition to his family’s holdings, he purchased two other pieces of property. The daytime temperatures during the growing season are usually in the mid 80’s but at night they dip about 25 degrees, helping the grapes maintain a good balance of fruit and acid. Fortunate enough to have a range of soil types to work with, Jouves has been able to realize his dream and make distinct, authentic wines.
Stylistically, they are expressive but not rustic. He makes four wines under the Cahors AOC, each from a different plot. While the AOC allows for up to 30% of Tannat or Merlot, Jouves’ Cahors are composed entirely of Malbec. All of his fruit is harvested by hand and the wines are vinified separately with natural yeast. A combination of stainless steel, concrete and barrel fermentation is used, depending on the cuvee. The wines are aged on the lees for up to 24 months. Little to no sulfur is added and the wines are bottled unfined and unfiltered.