Chateau Falfas

This is a deep red wine from Bordeaux (France) with notes of blackberries and blackcurrants. There is a depth to this wine that makes it age worthy. Peppery notes linger at the end of the palate. Good with steaks and heavier, richer meat dishes. Available for deliveries within Metro Manila.

Grape Variety / Blend: merlot, cabernet sauvignon, cabernet franc
Winery / Estate: Chateau Falfas

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This is a deep red wine from Bordeaux (France) with notes of blackberries and blackcurrants. There is a depth to this wine that makes it age worthy. Peppery notes linger at the end of the palate. Good with steaks and heavier, richer meat dishes.

  • Product-Type
  • Type
  • Price Point
  • Style
  • Vintage
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Wine-Making Process
  • FOOD PAIRING: RED MEATS
  • FOOD PAIRING: POULTRY / PORK / VEAL
  • FOOD PAIRING: CHEESES

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Product-Type: Wine
Type: red
Price Point: 2,001 and above
Style: Structured & Powerful
Vintage: 2014 2016 2017
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: Barbecued
FOOD PAIRING: CHEESES: Hard Aged Cheeses (cow, sheep)

Winery

Bordeaux, France: Chateau Falfas

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.