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Château Ferriere

THE MEDOC REFERENCE OF BIODYNAMICS Third Classified Growth in 1855, in Margaux
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"TO REMAIN A FAMILY ESTATE
AS LONG AS POSSIBLE"

At the end of the 17th century, Mister Gabriel Ferriere, a renowned ship-broker, acquires this cru, located in the heart of Margaux vineyards and gives it his family name. Royal brokers from father to son, the Ferriere family works for Louis the XVth in particular and wants to produce a great wine, for their several receptions. Two centuries later, Château Ferriere’s owners were proud to see the property ranked as a third Classified Growth. At the end of the 1980s, after almost 300 years in the Ferriere family, another Bordeaux family, the Merlaut, became owner. Bernadette Merlaut-Villars devoted herself to restoring the Château to its former glory.

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A SECOND GENERATION
WOMAN OWNER OF
CHATEAU FERRIERE

After the accidental death of Bernadette Merlaut, her daughter Claire prematurely inherited the property. She was only 25 years old. Proving to be a passionate and avant-garde winegrower, she imposes her own style and steers Château Ferriere towards biodynamic agriculture. In the future, Claire knows she will one day pass on a perfectly healthy vineyard to her daughter Jeanne, the third generation woman owner of Château Ferriere.

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"WE CANNOT CONSTANTLY TALK ABOUT THE TERROIR WITHOUT DOING SOMETHING TO PROTECT IT"

Claire Villars-Lurton

THE PIONEER OF BIODYNAMICS
AROUSES INTEREST

With method and determination, Claire redesigned the entire production chain, returning to a form of virtuous viticulture: reintegrating biodiversity and banishing the use of chemicals. This naturally led her to a conversion process and the obtaining of biodynamic certification for Château Ferriere’s vineyard and wines.

Pionneer of biodynamics in the Médoc, Château Ferriere inspires vocations. It became the Médoc branch of the Mouvement de l’Agriculture BioDynamique (MABD). The technical team supports wine properties undergoing conversion, federating them and preparing them for biodynamic methods.

Brief introduction to biodynamics

In addition to relying on the lunar calendar, two 100% natural practices are essential to obtain biodynamic certification. To enrich the soil, horn dung (preparation 500): cow horns filled with dung are buried during 6 months in winter. After dynamization and stirring, it is pulverized and sprayed on the ground to revive biological activity. To stimulate the growth of the part of the vine above ground, horn silica (preparation 501): silica rock is crushed, diluted and poured into cow horns which are buried during the 5 summer months. The mixture is then dynamized and sprayed on the vine, to attract more light. In addition, herbal preparations are used for each preventive treatment: horsetail decoction, nettle tea, dandelion tea, valerian extract, fermented extract of comfrey etc.

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THE PRACTICE
OF BIODYNAMICS

The practice of biodynamics is not like a recipe. The different preparations are complementary and work in synergy.
They are positioned at the heart of our technical itineraries according to their relevance, which depends in particular on the climate, the vegetative stage and the possible presence of pathogens.

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HORN MANURE

PREPARATION 500

FILLED WITH COW DUNG, THE HORN MANURE IS BURIED DURING 6 MONTHS DURING WINTER IN THE PARK OF CH TEAU FERRIERE. THE MIXTURE IS DYNAMISED BEFORE BEING SPRAYED ONTO THE VINEYARD SOIL.

ENCOURAGES MICROBIAL ACTIVITY IN THE SOIL AND THE FORMATION OF HUMUS.
BUILDS THE SOIL STRUCTURE AND REGULATES ITS PH.
STIMULATES VERTICAL ROOT GROWTH.
REQUIRED FOR BIODYNAMIC CERTIFICATION.

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HORN SILICA

PREPARATION 501

THE SILICA ROCK IS CRUSHED, DILUTED AND POURED INTO A HORN WHICH IS BURIED DURING THE 6 MONTHS OF SUMMER IN THE PARK OF CH TEAU FERRIERE. THE MIXTURE IS THEN DYNAMISED AND SPRAYED ON THE AERIAL PARTS OF THE VINE.

THE MIXTURE FAVOURS GROWTH, ACTIVATES PHOTOSYNTHESIS, AND INCREASES THE RESISTANCE OF THE EPIDERMIS OF THE LEAVES AND FRUITS. THIS MAKES THE VINE MORE RESISTANT TO DISEASE.
REQUIRED FOR BIODYNAMIC CERTIFICATION.

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FIELD HORSETAIL DECOCTION

PREPARATION 508

PREVENTIVE AGAINST MILDEW. INCREASES THE PHYSICAL RESISTANCE OF THE PLANT.

ITS SILICA CONTENT REGULATES HUMIDITY.

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FERMENTED EXTRACT FROM STINGING NETTLE

PREPARATION 504

STIMULATES THE GROWTH OF THE VINE AND ITS NATURAL DEFENCES AGAINST MILDEW.

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WICKER DECOCTION

PREVENTIVE AGAINST CRYPTOGAMIC DISEASES
(MILDEW, POWDERY MILDEW AND BOTRYTIS).

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VALERIAN EXTRACT

PREPARATION 507

STIMULATES A FAVOURABLE FLOWERING, IMPROVES THE RIPENING OF THE SEEDS AND THE FORMATION OF POLYPHENOLS.

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YARROW TEA

PREPARATION 502

MAKES IT EASIER TO COPE WITH HOT WEATHER.

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FERMENTED EXTRACT FROM DANDELION

PREPARATION 506

OPTIMISES THE QUALITY OF THE PLANT TISSUE. THUS IT PROMOTES THE NATURAL PROTECTION AGAINST MILDEW.

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BORAGE BARK DECOCTION

PREVENTIVE AND CURATIVE AGAINST MILDEW

MORE THAN JUST BIODYNAMIC PRINCIPLES: GREEN MANURING

Broad bean, mustard, rye, oats, clover, fodder radish, fodder pea, fodder turnip, bird's-foot trefoil, blue lupin, flax...

At Château Ferriere we go further than the principles of biodynamics. The practice of green manuring also extends to the entire vineyard. The seeds chosen depend on the needs of each plot, and the age of the vines. These seedlings keep the soil cool in the summer and are particularly important for its structure (aeration, limitation of compaction). They also limit their oxidation, and therefore the presence of disease. They welcome the micro and macro fauna of the vineyard, thus multiplying biodiversity, including the microbial life of the soil. They are also a source of biomass when destroyed.

Finally, the introduction of hedges, around and within the plots, recreates plant corridors, being also useful for biodiversity.

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The old vines
a unique historical heritage.

More than one third of the property’s vines, comprising the 4 varieties of cabernet-sauvignon, merlot, cabernet franc and petit Verdot, were planted in the early 1950s. These old vines are not the result of a clonal selection and thus have their own identity. With their very deep roots, they offer concentrated fruit with complex and powerful aromas. They are also used for planting new vines (massal selection).

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CHÂTEAU FERRIERE,
A FINE BIODYNAMIC WINE

The Estate was certified organic in 2015 and biodynamic in 2018.
Château Ferriere is also the only Classified Growth to be twice certified biodynamic, by both Demeter and Biodyvin. It is one of the rare Classified Growths to be biodynamic certified, not only in its vineyard, but also in the cellar.

To be so, Ferriere develops its own starter culture, avoids any input during vinification and limits the addition of sulfur to the strict minimum.

20% of the wine is aged in small ovoid concrete vats, developed by the property in 2012, and the biggest part of the ageing takes place in oak barrels.

Born of this approach are wines that are more mineral, fresh and vibrant that fully express the terroir, without embellishment nor artifice.

CHATEAU FERRIERE

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CHÂTEAU FERRIERE 2022

The blend : 67% Cabernet sauvignon, 27% Merlot, 5% Petit verdot, 1% Cabernet franc

THE AGEING

18 months: 35% in new oak barrels, 35% in barrels of one wine, 20% in ovoid concrete tanks, 10% in amphorae

TASTING COMMENTS

The 2022 vintage has a very beautiful depth. A velvety and enveloping texture. Aromatic on the brilliance and the crunch of the fruit. Despite the extreme climatic conditions, the wine shows a great freshness.

CRITICAL REVIEWS

Xavier Lacombe, XL Vins, 98-99/100
La Revue du Vin de France, 95-97/100
James Suckling, 95-96/100

SERVING TIPS

To be enjoyed from 2028. Peak of the wine in 2034. 1 to 2 hours decanting time. 16 to 18°C serving temperature

Certifications

  • Lurton
  • Lurton
  • Lurton
TECHNICAL SHEET
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TECHNICAL SHEET
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CHÂTEAU FERRIERE 2021

The blend : 81% Cabernet sauvignon, 13% Merlot, 5% Petit verdot, 1% Cabernet franc

THE AGEING

18 months: 40% in new oak barrels, 40% in one wine barrels, 20% in TAVA amphorae

TASTING COMMENTS

A vintage we like to produce, with a lot of character, freshness, tension, a beautiful quality of tannins and a lot of finesse. An unprecedented percentage of Cabernet sauvignon that will allow the wine to defy time.

CRITICAL REVIEWS

Colin Hay, The Drinks Business, 96-98+/100
La Revue du Vin de France, 97-98/100
Ella Lister, Le Figaro, 96-98/100

SERVING TIPS

To be enjoyed from 2027. Peak of the wine in 2033. 1 to 2 hours decanting time. 16 to 18°C serving temperature

Certifications

  • Lurton
  • Lurton
  • Lurton
TECHNICAL FILE
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TECHNICAL SHEET
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CHÂTEAU FERRIERE 2020

The blend : 68% cabernet sauvignon, 27% merlot, 3% petit verdot, 2% Cabernet Franc

THE AGEING

18 months: 40% in new oak barrels, 40% in one year old barrel, 20% in amphorae TAVA

TASTING COMMENTS

“Ferrière 2020 is a wine with a great concentration despite very low yield. A vintage remarkable by its concentration, its tannic structure and its classic style.” Claire Villars-Lurton, The owner

CRITICS REVIEWS

La Revue du Vin de France, 96-97/100
James Suckling, 95-96/100
Antonio Galloni, Vinous, 95+/100

SERVING TIPS

To be enjoyed from 2026. Peak of the wine in 2032. 1 to 2 hours decanting time. 16 to 18°C serving temperature

Certifications

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  • Lurton
TECHNICAL SHEET
FOOD PAIRING
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FOOD AND WINE PAIRING

PUMPKIN

The silky texture of the 2020 and its concentration of fruit will perfectly match the creaminess of the pumpkin, in all its diversity. A blend of textures, a timeless alliance, for a successful old-fashioned agreement!

RECIPE IDEAS

Grilled squash salad with fresh walnuts and cranberries.

Stuffed squash, old-fashioned mustard and foie gras stuffing.

* By our sommelier consultant Claire-Marie Boeri

TECHNICAL SHEET
FOOD PAIRING GUIDE
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CHÂTEAU FERRIERE 2019

The blend : 70% Cabernet-Sauvignon, 25% Merlot, 5% Petit Verdot

THE AGEING

18 months ageing: 40% in new oak barrels, 40% in one-year old barrels and 20% in amphorae TAVA

TASTING COMMENTS

Chateau Ferriere 2019 caresses the palate, presenting an explosive aromatic dimension in fruit, melted tannins and a superb length in the mouth.

CRITICS REVIEWS

James Suckling, 96/100
Peter Winding, Vinbladet, 95-96/100
La Revue du Vin de France, 94-96/100

SERVING TIPS

To be enjoyed from 2025 I Peak of the wine in 2030 I 1 to 2 hours decanting time I16 to 18°C serving temperature

Certifications

  • Lurton
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  • Lurton
TECHNICAL SHEET
FOOD PAIRING
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FOOD AND WINE PAIRING

PARSNIP

Parsnip, a forgotten vegetable, shows its full potential in this pairing with Château Ferriere 2019. Its slightly sweet flavor is very comforting and enhances the smoothness of the wine, while revealing its freshness and length.

RECIPE IDEAS

Beef cheek with parsnips.

Fillet of doe with cocoa sauce and parsnip purée.

* By our sommelier consultant Claire-Marie Boeri

TECHNICAL SHEET
FOOD PAIRING GUIDE
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CHÂTEAU FERRIERE 2018

The blend : 68% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot, 2% Cabernet Franc

THE AGEING

18 months ageing: 40% in new oak barrels, 40% in one-year old barrels, 20% in amphorae TAVA

TASTING COMMENTS

Château Ferriere 2018, is a greedy wine, with a beautiful muscular intensity. A texture that remains very silky, with round and integrated tannins. A beautiful vivacity on the attack.

CRITICAL REVIEWS

La Revue du Vin de France, 96/100
James Suckling, 95/100
Peter Moser, Falstaff, 95/100

SERVING TIPS

To be enjoyed from 2023 | Peak of the wine in 2030 | 1 to 2 hours decanting time | 16 to 18°C serving temperature

Certifications

  • Lurton
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  • Lurton in conversion
TECHNICAL SHEET
FOOD PAIRING
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FOOD AND WINE PAIRING

THE ONION

The power, roundness and mineral finish of the 2018 Château Ferriere contrasts perfectly with the sweetness and crunch of the onion. An original alliance, all in lightness.

RECIPE IDEAS

Caramelized Onion Tart

Leg of lamb with caramelized onion sauce

* By our sommelier consultant Claire-Marie Boeri

TECHNICAL SHEET
FOOD PAIRING GUIDE
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CHÂTEAU FERRIERE 2017

The blend : 79% Cabernet Sauvignon, 19% Merlot, 2% Petit Verdot

THE AGEING

18 months ageing: 40% in new oak barrels, 60% in one-year old barrels

TASTING COMMENTS

On the nose, Château Ferrière 2017 has floral and chocolate aromas. In the mouth, the tannins are refined. A beautiful freshness, elegance, and an airy side.

CRITICAL REVIEWS

James Suckling, 94/100
Antonio Galloni, Vinous, 94/100
Rolf Bischel, Vinum, 18/20

SERVING TIPS

To be enjoyed from now | Peak of the wine in 2027 | 1 to 2 hours decanting time | 16 to 18°C serving temperature.

Certifications

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  • Lurton in conversion
  • Lurton
TECHNICAL SHEET
FOOD PAIRING
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FOOD AND WINE PAIRING

DRIED FRUITS

A pairing that combines greediness, crispness and richness of fruit. Château Ferriere 2017 shows a beautiful tannic structure but also shows a great suppleness, which will perfectly combine with the crunchy texture of dried fruits. Its fruity attack will sublimate the original flavor of dried fruits.

RECIPE IDEAS

Trout with almonds, raisins and roasted hazelnuts

Vegetable crumble with dried fruits

* By our sommelier consultant Claire-Marie Boeri

TECHNICAL SHEET
FOOD PAIRING GUIDE
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CHÂTEAU FERRIERE 2016

The blend : 67% Cabernet Sauvignon, 30% Merlot, 3% Petit verdot

THE AGEING

18 months ageing: 40% in new oak, 60% in one-year old barrel

TASTING COMMENTS

Château Ferriere 2016 reveals notes of vanilla, licorice and spices on the nose that bring a real aromatic complexity. In the mouth, the wine is precise and the integrated freshness gives the wine its full dimension.

CRITICAL REVIEWS

Vinbladet, 94-95/100
Bettane et Desseauve, 94-95/100
Bettane et Desseauve, 94-95/100

SERVING TIPS

To be enjoyed from 2024 | Peak of the wine in 2031 | 1 to 2 hours decanting time | 16 to 18°C serving temperature.

Certifications

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TECHNICAL SHEET
FOOD PAIRING
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FOOD AND WINE PAIRING

THE BEANS

The very vegetal flavors of the beans highlight and enhance the freshness and aromatic complexity of Château Ferriere 2016. The crunchy texture of the dish matches the silkiness of the wine.

RECIPE IDEAS

Beef flank steak, shallots and beans

Red beans in red wine

* By our sommelier consultant Claire-Marie Boeri

TECHNICAL SHEET
FOOD PAIRING GUIDE

LES REMPARTS DE FERRIERE

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LES REMPARTS DE FERRIERE 2022

THE SECOND LABEL

THE BLEND

53% Cabernet sauvignon, 30% Merlot, 17% Petit Verdot

THE AGEING

12 months, 15% in new oak barrels, 25% in barrels of one wine, 35% in ovoid concrete tanks, 15% in amphorae

TASTING COMMENTS

CERTIFICATIONS

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TECHNICAL SHEET
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TECHNICAL SHEET
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LES REMPARTS DE FERRIERE 2021

THE SECOND LABEL

THE BLEND

54% Cabernet sauvignon, 27% Merlot, 19% Petit Verdot

THE AGEING

12 months, 60% in new oak barrels, 40% in ovoid vats

CERTIFICATIONS

  • Lurton
  • Lurton
TECHNICAL SHEET
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TECHNICAL SHEET
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LES REMPARTS DE FERRIERE 2020

THE SECOND LABEL

THE BLEND

45% Cabernet sauvignon, 32% Merlot, 23% Petit Verdot

THE AGEING

12 months, 60% in new oak barrels, 40% in ovoid vats

CERTIFICATIONS

  • Lurton
  • Lurton
TECHNICAL SHEET
Lurton

TECHNICAL SHEET
Lurton

LES REMPARTS DE FERRIERE 2019

THE SECOND LABEL

THE BLEND

54% Cabernet sauvignon, 40% Merlot, 6% Petit Verdot

THE AGEING

12 months, 60% in new oak barrels and barrels of 1 and 2 wines, 40% in ovoid vats

TASTING COMMENTS

Aromas of ripe red cherry, plum, rose petal, pomegranate, mocha and blood orange are just a few of the notes that come to mind. The style is both supple and well-defined. Beautiful depth.

CRITICAL REVIEWS

Georgina Hindle, Decanter, 91/100

CERTIFICATIONS

  • Lurton
  • Lurton
TECHNICAL SHEET
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TECHNICAL SHEET
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LES REMPARTS DE FERRIERE 2018

THE SECOND LABEL

THE BLEND

57% Cabernet sauvignon, 35% Merlot, 8% Petit Verdot

THE AGEING

12 months, 60% in new oak barrels and barrels of 1 and 2 wines, 40% in ovoid vats

TASTING COMMENTS

Les Remparts de Ferriere 2018 has all the hallmarks of a Margaux: it's fine, elegant and quite powerful. On the palate, the wine is rich, round and supple, with lovely black fruit aromas.

CRITICAL REVIEWS

Peter Moser, Falstaff, 93/100
Bernard Burtschy, 91/100
, Jane Anson, Decanter, 90/100

CERTIFICATIONS

  • Lurton
  • Lurton
TECHNICAL SHEET
Lurton

TECHNICAL SHEET
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LES REMPARTS DE FERRIERE 2017

THE SECOND LABEL

THE BLEND

46% Cabernet sauvignon, 50% Merlot, 4% Petit Verdot

THE AGEING

12 months, 60% in new oak barrels and barrels of 1 and 2 wines, 40% in ovoid vats

TASTING COMMENTS

The nose presents ripe fruit aromas with blackcurrant and black cherry. A touch of licorice and cardamom complete the picture. On the palate, the tannins are very ripe and elegant. Black fruit and spice aromas. Freshness is well-integrated, giving the wine harmony. The tannins are velvety and enveloping. The wine is elegant and pleasant to drink.

CRITICAL REVIEWS

James Suckling, 90/100

CERTIFICATIONS

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TECHNICAL SHEET
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TECHNICAL SHEET
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LES REMPARTS DE FERRIERE 2016

THE SECOND LABEL

THE BLEND

52% Cabernet sauvignon, 45% Merlot, 3% Petit Verdot

THE AGEING

12 months, 60% in new oak barrels and barrels of 1 and 2 wines, 40% in ovoid vats

TASTING COMMENTS

A very pleasant, well-balanced vintage. The nose has great aromatic energy. Tobacco, licorice, black fruit and spices. Full-bodied and dense on the palate. The vintage has plenty of character. A wine with good tannic structure and finesse.

CRITICAL REVIEWS

Antonio Galloni, 88/100

CERTIFICATIONS

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TECHNICAL SHEET
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TECHNICAL SHEET
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LES REMPARTS DE FERRIERE 2015

THE SECOND LABEL

THE BLEND

62% Cabernet sauvignon, 32% Merlot, 6% Petit Verdot

THE AGEING

12 months, 20% in new oak barrels, 40% in new oak and barrels of 1 and 2 wines, 40% in ovoid vats

TASTING COMMENTS

The vintage has all the hallmarks of a great wine. A lovely nose with a blend of fresh fruit, floral notes and spices. Beautiful clarity of fruit. On the palate, the tannins are polished and round. A fine balance between freshness, fruitiness and a silky tannic structure. The wine is both elegant and dense. Beautiful complexity.

CERTIFICATIONS

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  • Lurton In the process of certification
TECHNICAL SHEET
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TECHNICAL SHEET
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LES REMPARTS DE FERRIERE 2014

THE SECOND LABEL

THE BLEND

44% Cabernet sauvignon, 48% Merlot, 8% Petit Verdot

THE AGEING

12 months, 20% in new oak barrels

TASTING COMMENTS

2014 was a great success, producing wines with excellent balance. Aromas of red and black fruit (cherry, blueberry, blackberry) and freshness. The tannins are ripe and full-bodied. This is a fleshy, fruity vintage in the purest Margaux style.

CERTIFICATIONS

  • Lurton
  • Lurton In the process of certification
TECHNICAL SHEET
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TECHNICAL SHEET
BUY CHATEAU FERRIERE WINES

"Great stuff and one I really wanted another glass of"

Georgina Hindle, Decanter

"Le Château Ferriere se plaît dans la cour des grands Margaux"

Terre de Vins

"The latest vintages are stunning! The wine tastes so obvious on the palate. Fresh fruit, brilliance... It's a treat."

La Revue du Vin de France

"Pioneer in biodynamics"

Mathieu Carraze, Le Journal du Médoc

"Claire Villars-Lurton has rised her small Margaux to new herghts"

La Revue du Vin de France

THE TEAM

Faithful, loyal and committed to the virtuous viticulture approach. The Château Ferriere team improves every year, exactly like a Grand Cru. Like Gérard Fenouillet, the technical director, who has worked with the Merlaut family since 1984!

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CLAIRE VILLARS-LURTON

Owner
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GÉRARD FENOUILLET

Technical Director
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ALEXANDRE BEAUMONT

Cellar Master and Biodynamic Expert
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JÉRÔME MÉTREAU

Vineyard Manager
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MARIE KERGUELEN

Tractor Driver
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NICOLAS MARKOVITCH

Cellar staff
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SÉBASTIEN GOUDEMONT, JÉRÔME OLEK- SIEJ

Cellar staff
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RENATA SMOLINSKA

Wine grower
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ABDELAZIZ CHAKIR

Wine grower
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JÉRÉMY SARTIAUX

Wine grower
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ERIC LEBOUGRE

Wine grower
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OLIVIA DUPUY

Wine grower
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DAVID HILL

Tractor Driver and Wine grower
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NADIA ZINE

Tractor Driver and Wine grower

"What a great experience to visit a grand cru that respects man and nature, a special mention to our lovely guide who made us discover this exceptional château and taste equally exceptional wines. "

"A detailed explanation of the biodynamic approach in which the château is involved. We felt a passionate guide! The vertical tasting was an unforgettable moment. Precise comments, which allowed us to deepen our tasting skills."

"Professional and complete visit. Tasting of the 2015 which is just magnificent!"

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