Les Pièces Longues 2020
GRAPE: CHENIN BLANC
BOTTLE SIZE: 75CL
THE WINEMAKER: FABIEN JOUVES
THE WINEMAKER: MAS DEL PERIE / FABIEN JOUVES
Mas de Périé is run by the young Fabien Jouves and located on the Haut Plateau south west of Cahors in Trespoux Rassiels. The soil here is complex clay and Quercy Limestone, a brilliant white tufo style limestone that is soft and very permeable. There are incidences of gravel here and there and this serves to produce wines with more immediacy and freshness. The theme continues but there are also areas of Sidérolithique, a complex blend of sand, chalk, clay, and mineral. Where this can be found, so the wines develop more complex deeper tones. The vines are managed along biodynamique principles. The fruit is handpicked and selected at the winery prior to ferment in inert oak and concrete depending on the cuvée and maceration is usually by pigeage for around 30 days. The resulting wines are neither filtered or fined, and Fabien’s 5 years in Bordeaux have lent him the skill to manage the tannins extremely well.
The wines have two distinct characteristics. First they are as pure as can be, with a direct expression of the terroir and variety, holding focus and balance whilst still portraying the classic deep inky Cahors style. Second, these wines are drinkable. I know this sounds a little basic, but they have freshness, life and restraint. They will age, for sure, but to drink them now is no chore. How many Cahors can you say that of?
Fabien is obviously world famous for his Mas del Perie wines, super fresh terroir tuned wines from malbec grown on the high Quercy plateau, but as many of you will know, he also has his own side project producing wines which not only have the ultimate thirst quenching characters, but have a message to give. These wines are produced with limited cuvaison, no added SO2 and are typically Vin de Soif made for drinking in the year after harvest.
100% Chenin Blanc. 20yo vines taken from existing cuttings of the region planted on Kimmeridgian Limestone at an alt. of 350m. Barrel fermented in used oak and aged on the lees for 8 months in foudres and barrique.
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