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Château de Ferrand
Château de Ferrand is 42-hectare family estate (of which 30 are under vine) located on top of the Saint-Hyppolyte hills. Since the 17th century, it has had only two owners and this extraordinary stability underlies the spirit of Château de Ferrand and its wines.
The quest for excellence and respect for the vine, the wine and the consumer is the motivation that stands behind the tradition of aging wines that inspires the team at the Château. Vintages are only offered for sale directly though a network of wine merchants around the world after a minimum of five years of aging.
2006 AOC St. Emilion Grand Cru - Magnum
2007 Le Different de Château de Ferrand
82% Merlot, 9% Cabernet Franc & 9% Cabernet Sauvignon
Selected fruit from the family's Château de Ferrand vineyards were soft pressed and slow fermented at controlled temperature then matured 12 months in barrels with:1/3 new barrels; 1/3 one-year barrels; and 1/3 two-year barrels.
The careful plot selection produced a wine with a pretty ruby colour and purplish tints, while the bouquet rolls out red-fruit scents and spices. The sensation on the palate is rounded and rich in flavour, the tannins are fine and nicely structured and the elegant finish offers finesse and balance: a subtle alliance between freshness and substance. This vintage is at its best with delicate-tasting dishes such as a king prawn skewer served on pilau rice or veal filet mignon roasted with rosemary and served with spring vegetables.
Le Différent by Château de Ferrand benefits from the same uncompromising commitment to quality and respect for the terroir. Unlike its elder sibling, it is made to be savoured young.
2011 AOC St. Emilion Grand Cru
79% Merlot, 11% Cabernet Franc & 10% Cabernet Sauvignon
A powerful wine with great balance, maturing nicely. An expressive vintage with dominant red fruit aromas, good tannic structure and very harmonious; this wine is enjoyable now or can be kept to age for many years. A must for lovers of rich, opulent wines. A pleasing wine which goes very well with all styles of cooking and particularly well with spicy dishes such as curried chicken or shin of veal with “piment d’Espelette” and morels.