Are you looking for a fantastic red to compliment your favorite summertime fare? Check out this cheerful Biodynamic wine from French artisan winemaker Fabien Jouves in South West France. It’s made from 100% Jurançon Noir, a grape that was once a staple of Cahors (AOC rules now mandate Cahors be Malbec-based). Jouves seeks to bring this forgotten grape into the spotlight with the obscenely-named “You Fuck My Wine?!”, a title which conveys how the winemaker feels about these AOC rules.
Medium bodied with plenty of spice, fruit, juicy acidity, and freshness, this easygoing red is rustic enough to stand up to summertime fare such as barbecue, but will also be delightful on your Thanksgiving table in the fall. Farming and production on this wine goes beyond organic, with Biodynamic farming in the vineyard and minimal intervention in the winery. At $20 per bottle and extremely limited availability, you’ll want to pick up at least a few of these.
THIS WINE IS SOLD OUT
Blend: 100% Jurançon Noir
Region: France>Southwestern France>Cahors
Vineyard: Biodynamically farmed. 1100′ elevation. Hillside vineyard with soils composed of red clay and limestone.
Tasting Notes: A fresh, vibrant, and medium bodied red wine that is an homage to the roots of Cahors. Up until 1992, Jurançon Noir was permitted in Cahors AOC, but that is no longer the case. Jouves explains the name of the wine as a question: “It is a question because I don’t understand why the people of AOC Cahors destroy this beautiful grape.”
Food Pairing: Anything off the grill – pork chops, tri tip, salmon, carne asada, burgers, tofu, vegetables, you name it.
Production Notes: Hand-harvested and fermented with indigenous yeasts for 10 days. Aged for six months in neutral barrels and bottled without fining or filtration. Minimal SO2 added at bottling.
Winemaker: Fabien Jouves
Bio: Fabien Jouves is a young winemaker in Cahors who began converting his family’s estate to Biodymanic farming in 2004. He initially intended to study medicine, but instead went on to study viticulture and oenology as his parents were struggling with the family vineyard. He now farms all 22 hectares of the family’s estate.