Brand new from Zev!

Fabien Jouves
Cahors, France

Fabien Jouves is from an old farming family in Causse and became a winemaker in 2006 when he created his first cuvée, “Mas del Périé”, on the highest slopes of Cahors.

Jouves’ estate, 21 hectares in the junction of Quercy and Cahors, was selected to highlight the many expression of Côt. Reinforcing this is Fabien’s commitment to biodynamic viticulture that respects “life, plant, man, and the environment.” Following biodynamic agriculture adds strength to his terroir by supporting the whole environment from the vines to the animals.

The vinification is completely natural without any oenological inputs. His wines are then aged in concrete vats, barrels, or casks, according to its characteristics and personality.

2023
Fabien Jouves
Grape Invaders
Malbec, Cabernet Franc, Tannat

A unique blend of Malbec, Cabernet Franc, and Tannat grapes. On the palate, it presents bright acidity and juicy blackberry notes, perfectly balanced by herbaceous and earthy flavors. A complex and well-structured wine, it pairs perfectly with rich dishes.

New Burgundy!

Domaine du Clos Saint Louis
Burgundy, France

The Fixin appellation, which received official recognition in 1936, produces both appellations Village and Premier Cru. Production is largely of reds (Pinot Noir) but there are some plots of white (Chardonnay). The reds are what are known as “winter wines” because they need to spend some time in bottle. High-colored, they are a brilliant deep purple or what the Burgundians call “deep mid-red”. The bouquet comprises flower scents (violet, peony), fruits (blackcurrant, Morello cherry, quince), animal scents, musk and pepper. Cherry-pit is also quite common. Often tannic and a little hard in their youth, with age, the Fixin acquire a heightened and rounded attack and solid structure. Their fullness is remarkable and their texture delicate.

2020
Domaine du Clos Saint Louis
Fixin
Clos Entre Deux Velles
Rouge
100% Pinot Noir

Masculine yet delicate, its tannic structure makes it a worthy partner for good cuts of meat such as braised pork, beef rib steak with parsley, or poultry stews including their Indian variants (curry, tandoori). However, the delicacy of its aromas and of its finish also makes it a candidate for more inventive combinations such as paella, tapas, or spring-rolls. As far as cheese is concerned, it suits the delicacy of a Chaource, the lusciousness of a Comté, or the strong flavours of an Époisses.