Aged in barrels made from Acacia rather than oak, avoiding the harsh tannins sometimes found in serious Cahors. This is great stuff.

The daytime temperatures during the growing season are usually in the mid 80's but at night they dip about 25 degrees, helping the grapes maintain a good balance of fruit and acid. Fortunate enough to have a range of soil types to work with, Jouves has been able to realize his dream and make distinct, authentic wines. Stylistically, they are expressive but not rustic. He makes four wines under the Cahors AOC, each from a different plot. While the AOC allows for up to 30% of Tannat or Merlot, Jouves' Cahors are composed entirely of Malbec. All of his fruit is harvested by hand and the wines are vinified separately with natural yeast. A combination of stainless steel, concrete and barrel fermentation is used, depending on the cuvee. The wines are aged on the lees for up to 24 months. Little to no sulfur is added and the wines are bottled unfined and unfiltered.