Véronique Cochran's father, François Bouchet, brought biodynamics to France; she brought it to Bordeaux. In 1988 Château Falfas in the Côtes de Bourg appellation was one of the first estates in the region to convert fully to biodynamic farming. The imposing château, dating from 1612, sits above the Gironde estuary, where wines were already being made for the English royal court in the 14th century. On 20 hectares of south-facing slope with limestone and silex grow Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec, vinified with indigenous yeasts, aged in concrete and barrique, and bottled unfiltered.
More about Château Falfas
The imposing château, built in 1612 in the Louis XIII style, stands majestically above the Gironde estuary. The history of the estate reaches back further still, to the 14th century, when the Seigneurs de Lansac were already producing wines of remarkable quality here, wines that found their way to the English royal court. The limestone bedrock and the clay-rich soils, interspersed with silex, form the geological foundation for the exceptional quality of the wines.
A historical guide from 1827 already mentioned Château Falfas as one of the best crus of 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 property and made the bold decision to convert fully to biodynamic farming.
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The imposing Chateau Falfas[/caption]
Biodynamic viticulture in harmony with nature
The decision for biodynamics was more than a passing trend; it sprang from the deep conviction that great wines are made in the vineyard. Véronique Cochran, whose father François Bouchet established biodynamics in France, committed to this holistic approach to viticulture from the very beginning.
In addition to the 20 hectares of vines, 15 hectares of forest belong to the estate. It stabilises the climate and offers beneficial insects a refuge. 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 among the vines and consistent permaculture.
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Historical illustration of Chateau Falfas[/caption]
Precision in vineyard and cellar
Winemaking follows a minimalist approach that puts the natural expression of the terroir first. 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.
Élevage varies by cuvée: while “Les Demoiselles de Falfas” matures for 6-8 months in concrete tanks and embodies a fresh, approachable style, the flagship Château Falfas spends 11-14 months in barriques, 30 per cent of them in new wood. The top cuvée Le Chevalier, made from 75-year-old vines with extremely low yields (18 hl/ha), matures for 22 months in new French oak barrels.
The wines: an expression of terroir and time
The wines of Château Falfas impress with their precision and authenticity. The Château Falfas 2019 shows a deep ruby colour and complex aromas of dark cherries and earthy notes. On the palate comes the characteristic softness of Merlot, paired with fine tannins and an elegant structure of cherry, berry and discreet chocolate notes.
Château Falfas Côtes de Bourg reveals the wild, untamed side of the terroir: Cabernet Franc, Cabernet Sauvignon and Merlot with dark berry fruit and fine spice nuances. Throughout, the wines show a remarkable balance between power and elegance, together with pronounced ageing potential.
Under the careful leadership 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 movement in Bordeaux. The wines reflect not only their unique terroir but also the philosophy of viticulture that is sustainable in the best sense.