It takes something special for a legendary winemaker to decide you’re 'The One' to take on their vineyards when they retire. Alain Castez & Ghislaine Magnier could sense that young Jordi Perez had that something special, and entrusted their beloved Le Casot des Mailloles to him. Legends don't continue without those who perpetuate the legacy.
Under his watch and hard graft, the domaine has gone from strength to strength, and he has introduced a new vineyard to the stable in (almost) unchartered territories.
"It was by chance. I’ve always wanted to work organically, and I’d tasted a few natural wines, but I wasn’t deep into that world yet. I came here without knowing Alain to work with him, and well, it went pretty well..."
People: Jordi Perez
Place: Collioure, Banyuls & Tarerach, Roussillon
Varieties: Carignan (as well as a small amount of the rare Carignan Gris and Blanc), Grenache, Grenache Gris, Grenache Blanc, Mourvèdre, Syrah, Viognier, Marsanne and Vermentino (aka Rolle)
Farming: Organic & Regenerative
Wines: Click here
Did You Know? As Alain Castex has kept one parcel for himself, which he continues to tend and make wine from in his retirement, Jordi decided to look for another parcel to be able to make a bit more wine. He came across a village called Tarerach, a wild, relatively untapped area which sits further inland, on granite, and at high elevation (600m). Therefore, he can grow Syrah, Marsanne and Vermentino comfortably here, as the air is much cooler (sometimes 2-3 degrees cooler than down in Banyuls).
In France, appellation laws and systems require that wines have to be tasted by a regulation panel before they can be sold with their appellation (the name of their region) on the label. If a wine is deemed ‘atypical,’ then the panel can reject it, so it has to be labelled under the generic Vin de France terminology. Many iconic natural producers around the world have decided to leave their appellations and simply bottle under Vin de France. This, however, is a shame, because it means dropping an homage to the place in which the wine was made, but sometimes growers feel they no longer have a choice. Jordi laments,
“My wines are sold in Michelin starred restaurants around the world, but still they’re “oxidised” apparently.”
He also explains that the appellation of Collioure blanc is a new one, formed in just 2002, without centuries of specific wine styles to predetermine what the wines should be: