Chateau Ferriere 2017 Margaux Premium Bordeaux Wine Review
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- Опубліковано 10 вер 2024
- Chateau Ferriere is one of fourteen 3rd growth wines in the 1855 Bordeaux Classification of wines. It is situated in the Margaux region.
The winery is named after its founder, Gabriel Ferriere, who was a royal in charge of the king's hunts during the 18th century. The winery was sold in 1914 to Armand Feuillerat, who at time also owned Château Marquis de Terme. In 1952, Alexis Lichine took over the management of Château Ferrière and leased the vineyard until 1991. Between 1952-19911, most of the grapes of the winery were used for Château Lascombes, another second growth wine in Margaux, and very little Ferriere was produced.
Initially the winery was only 8 hectares but today it is 24 hectares planted 51% Cabernet Sauvignon, 41% Merlot, 6% Cabernet Franc, 2% Petit Verdot. The estate is now run by Claire Villars-Lurton, manager of Château Haut-Bages-Liberal and Château La Gurge, and wife of Gonzague Lurton, owner of Château Durfort-Vivens.
The terroir is gravel with chalk and sand. The vines are on average almost 50 years of age. They have some of the best soils in Cantenac. The winery was certified organic in 2015 and certified biodynamic in 2018. Typically,, the wines are aged in 40% new, French oak barrels for about 18 months. Starting with the 2016 vintage, 20% of the wines are aged in amphora. For the 2017 vintage, the blend of the wine is 51% Cabernet Sauvignon, 41% Merlot, 6% Petit Verdot, 2% Cabernet Franc.
For more information about this winery, please visit their website at www.gc-lurton-...
In Bordeaux we pay 45 euro for this vintage of Ferriere. I still don't see it as value as a wine in general but i understand that you mean it is a lot of value regarding the price within the Grand Cru classé, and on that point i do agree with you. 2017 vintage is special, yes it is written down and some older people that love the old style warm vintage Bordeaux will say it is a bad vintage. Yes the vintage was colder and written down but the evolution of 2017 vintage has been better than most people thought. 2017 is more close to the future style of Bordeaux if Bordeayx still want to be a region on top. New generation of people want fresh wine, less tannins, ready to drink early and small amount of oak. We see that many Chateaus reduce the amount of oak in the winery and we see a big increase with the Amphora. Cheers
timmy: thank you for viewing my video and your insightful comments. Pleas like, subscribe and keep watching. Cheers!
Nice video 🍷
Thanks so much!
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interesting. I will pickup a few bottles to taste aswell.
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Happy to hear that you like the wine. I have a few bottles in the cellar that I have not tasted yet. Better to open now or give it another 2-3 years?
I opened a bottle of 2016 Chateau Cantemerle last night and it was corked 😩
cory: it happens...I have been pretty fortunate with bottles and probably see less than 5 corked bottles a year. Cheers!
@@TrophyWineHunter - Same here, but I had no expectation of it on a ‘16 bottle 🤷🏼♂️. At least it wasn’t a 1st or 2nd Growth 😁🍷
@@coryz6880 😀😀
No sound
vadik: just checked at there is sound on the video. Cheers!
Thanks. 22 future priced at $88. Added 3 to my already pretty large order.
jamie: Now that I have done some research on this wine, I think it is underprice and hope people will continue to overlook it. Please like, subscribe and keep watching. Cheers!
excellent review. its one of those reviews that makes me want to try the wine! also, as a wine maker who makes wines in “amphora” makes me happy that you seem to have good experience with “amphora” wines. but… I am sorry but have to add my tiny rant at the end and this is not directed to you but to wine “sphere” as a whole. first of all, to say that Romans used to make wines in “amphora” is a major overstatement. all evidence we have for this is couple of archeological sites. so yes, Romans at some point, did make wine in “amphora” but to say that they used to make it, is an overstatement in my opinion. also using word “amphora” for clay that is used for wine fermentation and aging is not correct as the word itself means handles in Greek. meaning clay pots were those used for transportation different things, wines including but to call clay fermenters amphora is, in my opinion wrong. thank you for listening to my ted talk😅
Ruirspirul: thanks so much for your contribution. I will do some research on this and then perhaps make a comment to try to set the record straight in a future video! Cheers!