Château Fayat

Created when the estates of Château La Commanderie de Mazeyres, Vieux Châteaux Bourgneuf and Prieurs de la Commanderie were united, Château Fayat, with an area of 16 hectares, benefits from a diverse and exceptional range of terroir. Clément Fayat, already owner of Château La Dominique, Grand Cru Classé of Saint Emilion, invested in the Pomerol appellation from 1984.

1969

Clément FAYAT acquired his first vineyard CHÂTEAU LA DOMINIQUE, Grand Cru Classé of Saint-Emilion.

1984

Clément FAYAT buys his first property in Pomerol, CHÂTEAU PRIEURS DE LA COMMANDERIE. The vineyard is located in the North-West of the appellation Pomerol and is divided into 12 plots on sandy-clay soils.

2000

CHÂTEAU COMMANDERIE DE MAZEYRES, which vineyard is listed since the 14th century, becomes the property of Clément FAYAT. It is an in-town vineyard which results from the parceling out of CHÂTEAU MAZEYRES. Since this acquisition, the vineyard has benefited from an important investment programme in order to enhance its excellent potential. 

2006

Clément FAYAT and Jean-Luc THUNEVIN, owner of CHÂTEAU VALANDRAUD, buy together VIEUX CHÂTEAU BOURGNEUF and produce a wine under the name of Fayat-Thunevin. After 3 vintages, the two men decided to split those vines. The part cropped by Vignobles Fayat belongs to Château Fayat since the vintage 2009.

Château Fayat combines the assets of the three properties which constitute the estate: Commanderie de Mazeyres, with its deep gravel and sandy soils and where an important program of restructuration is being carried out, enabling the vineyard to enhance its excellent potential; Vieux Bourgneuf, with its soils of sand and silt on clay layers; and Prieurs de La Commanderie, with its subtle gravels on clay subsoils. In this vineyard, unique with its mosaic-like terroir, the individual characteristics of each plot are given great attention. The work is meticulous and follows the rules of sustainable agriculture.

The cellars are equipped with thermo-regulated stainless steel vats and oak vats which enable controlled temperature fermentation to be carried out. It is a traditional vinification at low temperature, respecting the fruit. The wine is stirred three to four times a day, and the maceration lasts between 25 and 30 days. The ageing room has a controlled humidity system. The wine is matured in oak barrels for 12 months. The barrels, made out of French oak, come from 7 to 8 different coopers. They are carefully selected in order to preserve the vital balance of the fruit. For every vintage, the blending allows a high quality and harmonious wine to be revealed.