Cabernet Sauvignon, Merlot
Château Ferran uses only biodynamic farming techniques. Ungulate manure is buried in the soils at different full moon periods throughout the year for a properly balanced vineyard. The vines are usually trimmed in the ‘guyot’ style and once ripe, the grapes are harvested manually. As a Demeter certified estate, pesticides or herbicides are not used and fungicide treatments consist of nettle and chamomile sprays that are made in house. Vineyard yields are inferior to 45Hl per hectare and much of the inter row soil work is carried out by horse and manual labor.
Château Ferran is located on the Haut Benauge plateau in the Entre Deux Mers and Bordeaux Supérieur appellations. The soils are mostly made up of clay and limestone mixed with marl and iron-laden sub-structures. The vineyards are for the most part gently sloping towards the Saint Pierre de Bat stream that borders the estate and its neighboring village. The vineyards lie in a relatively high elevation for the region, as they are between 40 and 60 meters above sea level, which results in cooler temperatures during the summer, much needed for the fruit / acidity balance of the grapes.
50% Merlot, 50% Cabernet Sauvignon. Long maceration time, spontaneous fermentations with wild yeasts in temperature-controlled concrete vats for three to four weeks. Longer vinification for the reds results in fewer lees. Regular pigeage and batonnage reduce the lees so they mostly dissolve or turn into sediment before bottling. Fining is sometimes carried out with clay-based methods although this process is very rare.
The Tucaou Red is aged only in small oak barriques (mix of old and new) for 12 mohts. Bottling is done with a minimal sulphur dose to ensure proper conservation during transport (very necessary for international shipping). 40 mg / btl max (usually much less).
Delaware, New Jersey, New York, and Pennsylvania