Bordeaux Chateau Falfas MAGNUM
Manual harvesting and low yields have resulted in this fantastic blend of Cabernet Sauvignon, Merlot and Cabernet Franc. This red wine from Bordeaux (France) has pronounced aromas of vanilla, pepper, cocoa, blackberry and blackcurrant with hints of kirsch and prunes. The structure and silkiness of this wine make it the perfect pair with rich red meats and roast. Available for deliveries within Metro Manila.
Grape Variety / Blend: Merlot, Cabernet Sauvignon, Cabernet Franc
Winery / Estate: Château Falfas Falfas"
Manual harvesting and low yields have resulted in this fantastic blend of Cabernet Sauvignon, Merlot and Cabernet Franc. This red wine from Bordeaux (France) has pronounced aromas of vanilla, pepper, cocoa, blackberry and blackcurrant with hints of kirsch and prunes. The structure and silkiness of this wine make it the perfect pair with rich red meats and roast.
| Product-Type: | Wine |
| Type: | red |
| Price Point: | 2,001 and above |
| Style: | Structured & Powerful |
| Vintage: | 2014 |
| Blend/Grape Variety: | cabernet franc cabernet sauvignon merlot |
| 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 Roasted |
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.
