The terroir

With 21 châteaux classified in 1855, Margaux is the richest for the number of vineyards classified in the Médoc. The plots of Chateau Ferrière are mainly located in the administrative area of Margaux where the soil is composed of deep gravels of the Garonne river. They lay on a subsoil of limestones. The beauty of its terroir makes the wine of Château FERRIERE, a rare and appreciated product.

The four components of te terroir are: the soil, the climate, the choice of the vine and the human contribution.

- The soil :
Most of the Château Ferrière vineyards grow in the center of Margaux appellation on a 12 km² plateau of deep and white gravels. An area where the majority of the Classified Margaux Growths are located.
This poor and draining soil, favors the deep implanting of the vines and the concentration of the grapes.

- The climate : situated between the Atlantic Ocean and the vast estuary of the Gironde river, the Médoc vineyard is under influence of a soft and wet oceanic moderate climate; which is regulated by these two big water masses.

- The choice of the vine : the vines authorized in Margaux are the Cabernet Sauvignon, Merlot, Cabernet franc, Petit Verdot, Cot and Carménère.
The Cabernet sauvignon occupies the majority of the MARGAUX appellation. It gives to the wine its structure, its bouquet and its ageing potentialities. The Merlot comes then and brings roundness to the wines. Although the other vines are marginal, they bring their characteristics to the blending of the wine.
The vineyard of Château Ferrière consists of 64 % of Cabernet Sauvignon, 30 % Merlot, 4 % Petit Verdot and 2 % Cabernet Franc. It lies on 20 hectares.

The human contribution : Man is one of the elements of the terroir. Through his cultural practices and his actions, he puts his mark. He adapts the vines (clone and rootstock) according to the nature of the soil and the microclimate.

A wine growers we are to handle a heritage by permanently adapting and questioning ourselves in order to improve the fruits of our vineyards.



Some words on the principles of biodynamic farming

In 2015, Château Ferrière obtained the certification Organic farming (Agriculture Biologique) and then the biodynamic certifications Demeter and Biodyvin, respectively in 2018 and 2019.
Several years were necessary for the implementation of this approach. We needed to get familiar with this new method and to integrate it into the everyday life of the property. Today, biodynamic federates our teams which are completely associated with it.

This orientation is the fruit of an awareness that we inherited an exceptional terroir, which, needs to be protected and to make sustainable thanks to an organic vine growing..
This idea is to go further in the quest of finding the balance between the vine and its natural environment and at the same time give the vine the energy necessary to protect itself from diseases.

The enhancement of the terroir by these environmental-friendly cultural methods opens the way to more finesse, depth and balance in our wines revealing their minerality and a vibrating freshness, which is the signature of great wines on great terroir.

According to Pierre Masson

The winemaking

The winemaking

The winery was completely renovated in 2013 under the direction of the famous architect of Bordeaux, Fabien Pédelaborde. A new distribution and an enlargement of the spaces of production took place; as well as an embellishment of the structure to bring up the property to the standards of a third Classified Growth.

Château Ferrière is vinified in concrete vats.

The vats cellars

The vats halls include 22 concrete vats. They are all of different capacities and are thermoregulated. Their volume was chosen according to the average production of each plot or sub-plot, (taking into account the soil, the vine variety and the age of the plant) allowing us to be very precise when we harvest. We try to adapt a precise and different wine making process according to every kind of soils.

The ageing

After the vinification, the wine is aged between 18 to 24 months in barrels of French oak, renewed by 40 % every year. This stage is important and allows to stabilize the wine.

The property is endowed with 2 ageing cellars: for the first and the second year of ageing. The cellars are air-conditioned and moistened. The temperature of the ageing cellars is maintained around 14 to 16 °C and the hygrometry around 80 %.

The ageing cellar of the first year is half-buried. Its natural ground brings humidity and freshness. As for the ageing cellar of the second year, the barrels are arranged in height, on 5 levels, which offers the possibility of extracting by gravity during the racking and at the same time limits putting the lies in suspension.

At the end of the ageing period, the wine is clarified with egg white before being bottled. This practice avoids a final filtration.