Mas del Périé - Fabien Jouves Skin Contact Blanc Bio 2024 white

Mas del Périé – Fabien Jouves Skin Contact Blanc Bio 2024 is a characterful orange wine from South‑West France that celebrates texture, purity and a proudly low‑intervention approach. Crafted from a vibrant blend of Muscat d’Alexandrie, Colombard, Gros Manseng and Ugni Blanc, it’s all about extended skin contact and the expressive aromatics that come with it. This cuvée embodies Fabien Jouves’ commitment to natural winemaking: organically grown grapes, spontaneous fermentations and minimal additions, resulting in a wine that feels alive in the glass.

Tasting Notes
In the glass, expect a hazy, lightly amber to deep straw color, a visual cue to the prolonged maceration on the grape skins and its unfiltered, natural style. The nose is open and inviting for an orange wine: ripe yellow stone fruit, orange zest and candied citrus peel, with tropical notes hinting at mango and passion fruit. Underneath, there’s a subtly “musty” or freshly pressed grape must character typical of natural wines, along with gentle floral tones from Muscat d’Alexandrie and a faint herbal edge. On the palate, Skin Contact Blanc Bio is dry, textured and brightly energized. The skin maceration brings a fine, tea‑like tannic grip that frames juicy flavors of ripe orchard fruit, citrus oil, and exotic fruits. Gros Manseng and Colombard contribute zesty acidity and tension, while Ugni Blanc adds a savory, slightly saline backbone. The finish is long, lightly pithy and refreshing, with a pleasant bitterness reminiscent of grapefruit rind. Enjoy it in its youthful, vibrant phase over the next 2–4 years for maximum aromatic lift and textural freshness.

Production
The grapes for this wine come from organically farmed vineyards around Trespoux‑Rassiels in South‑West France, where limestone and clay soils, tempered by a generally sunny but ventilated climate, provide both ripeness and natural acidity. The fruit is carefully harvested—often by hand—to allow for selective picking and intact bunches, essential for quality skin contact whites. After crushing, the must macerates on the skins for an extended period, extracting color, aromatics and gentle tannins before spontaneous fermentation with native yeasts. No additives or aggressive oenological interventions are used; the wine is left unfiltered and only minimally sulfured at bottling, preserving its natural cloudiness and raw, textural personality.

Food & Serving
This orange wine is particularly versatile at the table, where its grip and aromatics shine alongside food. Pair it with Middle Eastern or North African dishes featuring spices, tahini and roasted vegetables, vibrant mezze platters, charcuterie and aged cheeses, or richer seafood preparations like octopus, grilled prawns or fish stews. It also works beautifully with umami‑driven vegetarian cuisine, from miso‑glazed root vegetables to mushroom risotto. Serve at around 11–13°C (52–55°F) to balance freshness and aromatic intensity. A short decant of 20–30 minutes helps the wine open up and allows any initial reductive or “musty” notes to integrate, revealing more of its fruit and floral complexity.

Producer
Mas del Périé, run by the ever‑experimental Fabien Jouves in Trespoux‑Rassiels, has become one of the most exciting names in South‑West France. Originally known for redefining Cahors Malbec with a more elegant, terroir‑driven style, Jouves has expanded his range to include a series of vibrant natural wines that highlight local grapes and traditional techniques like skin maceration. Farming is organic and biodynamic, with a strong emphasis on biodiversity and soil health, and all wines are vinified with indigenous yeasts and minimal sulfur. Mas del Périé is now widely regarded as a key player in the region’s qualitative renaissance, bridging the gap between classic Southwest character and the energy of the contemporary natural wine scene.

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