Alcohol: 13%
Grape(s): Sauvignon Blanc, Chardonnay
Localization: Cahors, Southern France
Tasting Notes: The vintage displays pineapple, roasted peach with butter, honeysuckle and smoke aromas. The palate offers vivid, elongated tension from tracing acidity alongside round, ripe, fresh fruit reminiscent of Victoria pineapple, with light perlant adding extra freshness.
Food pairing: Les Agudes harmonizes beautifully with cassoulet toulousain, where its bright acidity cuts through the rich duck confit and beans, enhancing their herbal complexity.
The Domain: 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 with biodynamique principles. The fruit is handpicked and selected at the winery prior to fermenting 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 nor fined, and Fabien’s 5 years in Bordeaux have lent him the skill to manage the tannins extremely well.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
