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  • Weather

    11° C Overcast clouds
  • Time

    06:15 AM
  • Wine average?

    92 Tb
  • Country Ranking?

    521
  • Region Ranking?

    300
  • Popularity ranking?

    233

History

In the middle of the XVIII century, the property belonged to Gabriel Ferrière, illustrious member of the court of Louis XV. It remained in the family until 1914, when it was sold to Armand Feuillerat, the owner of Chateau Marquis de Terme, another Grand Cru Classé of Margaux. From 1952, the property was rented and the operations were directed by Alexis Lichine. The wine was vinified at Chateau Lascombes.

 

In 1988, the Villars family bought the vineyards and the château, but the long term rent only ended in 1992. The family then took over the operations of the vineyard and winemaking. With its 12 hectares of vineyards, Chateau Ferriere has the smallest property of the Grands Crus Classés in 1855. Today, Claire Villars‐Lurton is at the origin of this revival. She works with the greatest fineness and succeeded to reveal in her wine the exceptional terroir of Chateau Ferriere.

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Vineyards

With 21 Classified Growth châteaux in 1855, Margaux is the richest area in classified Grands Crus Classés estates in Médoc. This shows the quality of the terroir. Château FERRIERE has one of the smallest vineyards of all the Grands Crus Classés in 1855. The estate consists of 18 hectares of vineyards, which are mainly located in Margaux itself. The soil is composed of very deep gravels from the Gironde River on limestone marls. The size of its vineyard, combined with the beauty of its terroir, make Château FERRIERE wine a rare and highly valued one.

THE TERROIR

The terroir is the result of three components :
- The microclimate : more or less close to the river, north / south direction.
- The constitution of the soil and subsoil : soil chosen for the quality of the produced grapes,
- The human contribution : hoice of the vines, clone, rootstock, drain if necessary,

There is no translation for the word "terroir" and it comes from the inheritance of several generations of winemakers who, over the years, carefully noticed the places where the best grapes grew. For example, the vine of cabernet sauvignon ”the king of grape vines in the Médoc”, requires a long ripening period and prefers well-drained gravel soils. While merlot is more sensitive to drought. It is planted on a cooler soil which can contain more clay (good water retention).

A great wine also comes from vines of a certain age with roots going deep into the ground (minimum of 15-20 years of age). Our parents or grandparents often planted them. This wine is to be appreciated after at least 10 years and up to 30-50 years of ageing. Thus, all the work we do is handmade and this great wine is the result of a long chain.

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Winemaking

The date of the harvests is decided by the tasting of the grapes of every plot (skin and seeds). We look for a phenolic maturity with concentrated grapes and a good extractability of the tannins. The vinification lasts between 17 and 25 days depending on the vine variety, the soil and the age of the vineyard.

The temperatures should not exceed 25° - 27°C during the fermentation phase. The aim is to obtain an elegant wine with fine and racy tannins.

During this first period of fermentation, two pumping up are done daily until the disappearance of sugars. After the malolactic fermentation, the wines are transferred into the barrels. Those from the presses are carefully selected and blended according to their quality. They will contribute up to 10-15% in the blending of the wine in January.

The ageing cellar is semi-buried and therefore has the advantage of being isolated. It has a capacity of approximately 500 barrels of which 35% are renewed every year. Château FERRIERE is aged in French oak barrels during 16-20 months according to the vintage. The blending is done in January, the year following the harvest.

THE WINERY

The winery was built in 1992 and has : 8 concrete tanks built in 2001, 4 wooden tanks.

They are all of different capacities (from 25 to 173 hl). The volume of each tank was chosen according to the average production of each plot or subplot and it takes into account the variety of the different kinds of soils, vines and age. This method diversifies and asserts the means of selection of the grapes. The result is a more accurate winemaking and it is adapted to the different kinds of soils.

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