Château Falfas

The imposing Château, erected in 1612 in the Louis XIII style, stands majestically above the Gironde estuary. The history of the estate, however, reaches back to the 14th century, when the Seigneurs de Lansac were already producing wines of remarkable quality here, which found their way to the English royal court. The limestone subsoil and clay-rich soils, interspersed with flint, form the geological foundation for the extraordinary quality of the wines.

A historical guide from 1827 already mentioned Château Falfas as one of the finest crus in the region – a reputation that has endured through the centuries. The decisive turning point came in 1988, when John and Véronique Cochran took over the estate and made the bold decision to convert entirely to biodynamic viticulture.

[caption id="attachment_208683" align="alignnone" width="1400"]The imposing Chateau Falfas[/caption]

Biodynamic Winemaking in Harmony with Nature

The decision for biodynamics was more than a mere trend – it stemmed from a deep conviction that great wines are made in the vineyard. Véronique Cochran, whose father François Bouchet established biodynamics in France, embraced this holistic form of viticulture from the outset.

In addition to the 20 hectares of vineyard, the estate encompasses 15 hectares of forest. It stabilises the climate and provides refuge for beneficial insects. The vines are rooted in limestone above the Gironde estuary: 55 per cent Merlot forms the backbone, complemented by Cabernet Sauvignon, Cabernet Franc and a touch of Malbec. On the right bank, Closerie Saint Roc also relies on this interplay of viticulture and ecosystem – there with 200 blackcurrant bushes between the vines and consistent permaculture.

[caption id="attachment_208684" align="alignnone" width="1400"] Historical depiction of Chateau Falfas[/caption]

Precision in Vineyard and Cellar

Winemaking follows a minimalist approach that places the natural expression of terroir at the forefront. The grapes are hand-picked and carefully selected. Fermentation takes place exclusively with indigenous yeasts in traditional concrete tanks, followed by a gentle maceration of 15-25 days.

The ageing varies depending on the cuvée: whilst "Les Demoiselles de Falfas" matures for 6-8 months in concrete tanks and embodies a fresh, accessible style, the flagship Château Falfas undergoes 11-14 months of ageing in barriques, of which 30% is in new oak. The top cuvée Le Chevalier, produced from 75-year-old vines with extremely low yields (18 hl/ha), matures for 22 months in new French oak barrels.

The Wines – Expression of Terroir and Time

The wines of Château Falfas impress with their precision and authenticity. The Château Falfas 2019 presents itself with a deep ruby colour and complex aromas of dark cherries and earthy notes. On the palate, the characteristic Merlot softness is evident, paired with fine tannins and an elegant structure of cherry, berry and subtle chocolate notes.

Les Demoiselles de Falfas reveals a different facet of the terroir with notes of smoke, wood and cedar, underpinned by crushed blackberries and fine spice nuances. The wines consistently display a remarkable balance between power and elegance, coupled with pronounced ageing potential.

Under the careful stewardship of Véronique Cochran and her dedicated team, which includes Driss, Christophe, Pascal, Stéphanie and her daughters Annabelle and Suzanne, Château Falfas has established itself as one of the most convincing representatives of the biodynamic viticulture movement in Bordeaux. The wines reflect not only their unique terroir but also the philosophy of sustainable winemaking in the best sense.