Château Ferrière 2019

Tasting Notes and Serving Tips for Château Ferrière 2019

Tasting

Color
The color reveals a deep, intense hue with purple highlights.

Nose
The nose opens with intense aromas of black fruit, accompanied by floral notes of violet and spicy touches. Hints of mint and licorice round out this complex bouquet.

Palate
On the palate, this wine charms with its elegance and silky texture. Fine, velvety tannins combine with a vibrant freshness that carries through the entire tasting. The finish is persistent, with licorice notes and lovely minerality.

Food and wine pairings

This wine is a perfect match for grilled or roasted red meats, a beef fillet en croûte, or braised beef cheek with parsnips. It also pairs beautifully with a herb-crusted leg of lamb or aged cheeses.

Serving and cellaring

Château Ferrière 2019 can be served at a temperature between 15 and 17°C. Decanting for at least 30 minutes before serving is recommended to fully reveal its aromatic complexity. This wine has excellent aging potential and can be cellared for many years.

An Elegant, Biodynamic Grand Cru Classé from Margaux

The estate

A Third Grand Cru Classé of 1855, the Château Ferrière is located in the Margaux appellation. Owned by the Merlaut-Villars family since 1988, the estate is run by Claire Villars-Lurton. It stands out for its pioneering commitment and its biodynamic certification.

The vineyard

The Château Ferrière vineyard spans 24 hectares in the heart of the Margaux appellation. The vines grow on an exceptional terroir of deep gravel over limestone marls, providing optimal drainage and remarkable mineral expression. The estate is certified organic and biodynamic (Demeter).

The vintage

The 2019 vintage benefited from a mild winter followed by a wet spring. Summer proved hot and dry, encouraging optimal ripening of the grapes. Life-saving rains in September allowed the growing cycle to be completed under ideal conditions, giving rise to a sunny vintage that is perfectly balanced.

Winemaking and aging

Fermentation takes place in concrete vats, favoring gentle extraction to preserve the finesse of the tannins. The wine is then aged for 18 months in French oak barrels, around 40% of which are new oak.

Grape varieties

Cabernet sauvignon, merlot, petit verdot.