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Tu Vin Plus Aux Soirees... 2022 - Fabien Jouves
Mas del Perie - Fabien Jouves


  France / Cahors
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Freshness and vitality, with the extra bonus of the unique terroir!


Why do we love it?

Tu Vin Plus Aux Soirees has blown our minds. Fabien Jouves is certainly to blame for teasing our imaginations with his new vinifications and elaborate techniques. But it is also the fault that we would never imagine how much freshness such a blend can hide. Wine to get the party started? Or a party to start drinking this wine? The label says it boldly and you can translate it as you see fit!

Fabien Jouves is the only son of a family that for years cultivated its vineyards on the Trespoux hill of Cahors, just outside Bordeaux. The production each year was intended for the cooperative of the area, as a result they do not bottle their own wine. In 2006 everything changed when, after graduating from the École du Vin de Bordeaux, Fabien selected the family's most productive and favored topographical vines and converted them to biodynamics, establishing the boutique winery Mas Del Perie. The radical change of the terroirs and the "paradoxical" way in which he vinified Malbec, made a splash and resulted in the entire elite of the wine scene dealing with him. Natural vinification, minimal interventions, and almost zero sulfites created a completely different way of approaching the production of unique and new-generation wines, Cahors. He informs us by dividing them into two categories, Vins de Terroir and Vins de Soif. The former are terroir wines and the latter are the wines of thirst. But in the case of Tu Vin Plus Aux Soirees, we tell you with our hands on our hearts that it acrobats between both categories!

Tu Vin Plus Aux Soirees, comes from a vineyard at an altitude of 350 meters, with vines aged 25 years. Whole bunches of the Malbec and Cabernet Franc varieties are harvested by hand and macerated for 7 days, after which the wine is transferred to concrete tanks and oak barrels, where it remains for 6 months, before being bottled completely unfiltered. The freshness of the fruit gives a liveliness to the wine but with the added bonus of the body and the impression of the terroir of Calhors!

Invite friends over, fire up the coals, prepare sausages, burgers, steaks, and the like, stock up on a few bottles of Tu Vin Plus Aux Soirees, because there aren't many around, and then you know it.









Tastes Like

In the glass, it is deep purple. Floral aromas of violet are framed by fresh gooseberry, sour cherry, black cherry, plum, vanilla, pepper, licorice, and eucalyptus.

The mouth has a full body with balanced acidity and very rounded tannins. The sour cherry, blueberry, cherry, and blackberry are more intense than the nose, while notes of vanilla, tobacco, and tea create a very tasty whole.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13%
Origin Cahors, France
Variety Malbec, Cabernet Franc
Aromas Violet, gooseberry, sour cherry, black cherry, plum, vanilla, pepper, licorice, eucalyptus
Bottle Size 750ml
Barrique 6 months
Serving temperature 16°C
Aging 4 years
Closure Cork
Organic Yes



Pair it with a rib-eye cooked medium, burger with caramelized onions and goat cheese, veal bourguignon or slow-cooked pancetta with bbq sauce.

Roasted duck

1 duck, about 3 kg
1 kg of potatoes, peeled, cut into large pieces 
4 onions, chopped
50g of duck fat
2 cloves garlic, finely chopped
1 tablespoon chopped sage
2 lemon zest

Preheat the oven to 220 ° C.

Season the duck with salt and pepper in the cavity.

Boil the potatoes in salted water until soft, then drain them well and mush them. Fry the onions in duck fat until they get a golden brown colour. Add the garlic to the potato puree and mix with sage, lemon zest and pepper. Put the mixture in the duck's cavity. Put the duck on a spacious baking tray in the middle of the oven. Bake for 30 minutes in 220 ° C.
Then, lower the temperature to 180 C or 160 C and roast the dusk for 2 ½ hours.
When the duck is cooked, remove it from the oven and leave it to rest for 15 minutes.
We recommend serving it with red cabbage and baked potatoes.


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