Le Chevalier
This wine from Bordeaux (France) is a blend of Cabernet Franc, Cabernet Sauvignon, and Merlot, which demonstrates the harmony that is achievable through thoughtful biodynamic viticulture. The wine's complexity is evident in its aging potential. Each year of further aging unveils new layers of flavor and aroma. Its rich and balanced profile not only delights the palate but also makes it an excellent wine choice for connoisseurs who appreciate wines that mature and improve with age. paris well with roast beef, lamb, roast poultry, duck breast, and duck confit.
Grape Variety / Blend: cabernet sauvignon, cabernet franc, merlot
Winery / Estate: Chateau Falfas
This powerful red wine from Bordeaux (France) will benefit from decanting. It releases aromas of vanilla, pepper, cocoa, blackberry and blackcurrant with hints of kirsch and prunes. This is a well-structured, silky and elegant wine that goes well with roast beef, lamb, roast poultry, duck breast and duck confit.
| Product-Type: | Wine |
| Type: | red |
| Price Point: | 2,001 and above |
| Style: | Structured & Powerful |
| Vintage: | 2008 2009 2011 2012 2014 2015 2016 |
| Blend/Grape Variety: | cabernet franc cabernet sauvignon merlot |
| Volume: | 750 ml |
| Alcohol: | 13.50% |
| Country: | France |
| Region: | Bordeaux |
| Estate: | Chateau Falfas |
| Appellation: | AOC Cotes de Bourg |
| Fermentation: | Natural |
| Wine-Making Process: | Biodynamic |
| FOOD PAIRING: RED MEATS: | Grilled |
| FOOD PAIRING: POULTRY / PORK / VEAL: | Grilled |
| FOOD PAIRING: CHEESES: | Hard Aged Cheeses (cow, sheep) |
Winery
Château Falfas is a Biodynamic estate vineyard and winery in the Côtes de Bourg AOC on the right bank of the Bordeaux region. It was bought in 1989 by John Cochran, an American lawyer based in Paris, and his wife Véronique. They converted Falfas to Biodynamic practices (certified by the Syndicat International des Vignerons en Culture Bio-Dynamique or SIVCBD). Falfas has been certified Biodynamic to the Demeter Biodynamic standard since 1989. It is a founder member the SIVCBD, France’s first group of certified Biodynamic wine-growers, and whose logo is “Biodyvin”.
This is traditional in the best sense, with hand picking, fermentation in small cement vats after a short cold maceration, pressing in a manually operated vertical wooden basket press and ageing in barrels for a proportion of the blend. Some reserve wines are also kept back, in large oval-shaped oak foudres, allowing the tannins to soften so that these lots can be added to the main blend in small proportions as a seasoning.