Château Jean Faux Bordeaux Supérieur Red
Consultant: Stéphane Derenoncourt
Area of production: 11,5 ha
Vine density : 7,400 vines/ha
Average age of the vines: 25 years old
Soils: Clay and limestone plateaus and hillsides
Varieties: 80% Merlot, 20% Cabernet Franc
Production: 4000 cases in 2010
Certified as biological from 2011.
Cultivation, de-budding, de-leafing, green harvest.
Hand harvested in crates. Hand sorting of berries on a vibrating sorting table
Wine Making Practices
Small stainless steel and cement tanks of 40 to 80 hectolitres
Fermentation: 20 to 30 days
Pre-fermentation cold maceration 10 to 15% ‘saignée’ (drawn off must) of the volume
Partial micro-oxygenation during fermentation Malolactic fermentation in barrels
12 to 14 months in barrels and six in tanks 100% French oak ‘Saury’ barrels
40% in new oak and 60% in one wine and two wine barrels
Partial micro-oxygenation during aging.
Aging on lees and stirring if necessary (12 to 14 months)
Fining and filtration before bottling