The name Faurie de Souchard is the association of the "Small-Faurie" locality and the name of the one of the former owners, Mr. de Souchard. Less famous and perhaps less decisive than that of Castillon, the battle of Faurie take place at this place during the one hundred year old war. The family of Souchard when with it illustrated itself at the XVIIIème century at the Parliament of Bordeaux, Jurade and the Town hall of Emilion Saint.
With the end of the XVIIIème century Jean Combret owner of the field of Soutard. dies by leaving its good with its nephew, Jacques Combret de Milon, who resell it later a few years with Jean Laveau, important wine grower of the time. This one dies in its turn in 1836 without leaving of direct heir.
In 1851, the grounds of Faurie are given in share-cropping, other grounds dispersed. From these separations were born two properties, Small-Faurie of Souchard and Small-Faurie of Soutard. In 1933, Mister and Mrs Maurice Jabiol buy the castle Small Faurie de Souchard. In 1969 the "small" word is removed label. In 1983, their daughter Francoise Sciard-Jabiol, takes again the exploitation.
The castle Faurie de Souchard is one of the 55 great classified vintages which perpetuate the tradition of quality of the wines of Saint-Emilion. Passion, the respect of the tradition and the constant research of quality chair the development of the wines of Faurie de Souchard.
The vineyard extends among the grounds best exposed northern slope from the commune of Saint-Emilion. It extends in the form from a vast rectangle from 11 hectares, enchased between the vineyards of Small Faurie de Soutard, the part of the Soutard castle located on this slope and the Larmande castle. The property is delimited by the road of Saint-Christophe of the bards in his low part and by the coast of the juniors in his high part.
The wine of Faurie de Souchard is distinguished, generous and flexible at the same time, thanks to the diversity of the ground, argilo-limestone in the top of coast and is composed of old sands in feet of coast.
Faurie de Souchard was one of the first, in 1991 to produce drains of paths intended to collect surface water. This drainage adopted by many properties since, contributes to a right irrigation of the grounds and the limitation of gullying.
The vineyard is composed of 65% of merlot, of 26% of frank cabernet and 9% of cabernet sauvignon. The average age of the vine is 25 years.
The greatest attention is given to the ways, i.e. the various agricultural work which of season in season makes it possible to prepare next harvest under best the conditions. Thus the size is ensured by a team recognized like one of best in France. In addition natural preventive measures such as stripping and the green grape harvest make it possible to obtain a perfect maturity of the grape when comes time from harvest.
A great rigour precedes with all the gestures by the development of the wine in particular thanks to a severe selection on sort table at the time by the grape harvest.
The wine making is made out of concrete tanks. Alcoholic fermentation lasts on average three weeks. Its progression is adjusted as well as possible thanks to a thermoregulator. The wine is thus gradually brought to 28°celcius, ideal temperature maintained for all the duration of alcoholic fermentation (transformation of sugar into alcohol).
The very neat traditional wine making, is carried out separately for each piece and each type of vine. Thus the wine worked out starting from the vines young or old, planted merlot or of cabernet receive the care adapted to the typicity of each one.
At the end of alcoholic fermentation drainings take place, during which the wine is separated from the dregs (skin, pips...). This one is in a hurry safe from the air in order to avoid its oxidation thanks to a innovating process invented by Alain Sciard.
Malo-lactic fermentation (elimination of the lactic acids) is implemented at once after drainings, once the alcoholic fermentation come to a end.
Owner, Master of wine storehouse and oenologist follow with a constant attention and in close cooperation the evolution of the wine for this crucial period.
The wine is raised by rotations out of tanks and barrels of oak (of which a third of new each year). During the 18 months of breeding, it is ullaged each week, is tapped approximately every three months and is stuck to the egg whites fresh. At the end of this period, the wine coming from various type of vines and pieces of the property are assembled to be bottled. The assembly, makes it possible to lead to the end product, perfect illustration of the personality of the wines of Faurie de Souchard. The batches which do not correspond to the strict quality standards of a great classified vintage and typicity of the wines of Faurie de Souchard will be sold like second wine.
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