Saint Emilion

Beef, Lamb, Game (deer, venison), Poultry

An incredible scenario for the 2016 vintage. Opening act : a mild and very rainy winter (600 mm of water in 6 months), as well as a difficult and equally rainy springtime put considerable strain on winegrowers. A battle was waged to protect our organic vines from mildew and cryptogamic diseases. Despite this situation, the flowering was even, thanks to good weather conditions at the right moment. Act II : a radical change in climate: as of the 15th of June, Bordeaux experienced generous sunshine and a period of drought. However, Chateau Jean Faure’s clay terroir permitted the grapes to change colour. Cool September nights, associated with pleasant sunshine resulted in a late, botrytis-free harvest: between the 7th and the 10th of October for the Merlots and the 12th and the 18th of October for the Cabernet Francs. 2016 was a rare vintage combining colour, density, and good tannins, underscored by high acidity. Chateau Jean Faure’s wines are deep, complex and juicy with plenty of freshness.

Ageing for a period of 18 months – 40% in new barrels, 40% in barrels used once before and 20% in casks used once before.

Hand-picked harvest in crates. 100% winemaking of the grapes in their entirety. Manual cap punching.

Chateau Jean Faure’s history as a winegrowing estate dates back to the 16th century. It is named after its owner Jehan Faure, who at the time was a resident of Saint-Emilion and a member of the town council of Libourne. Jean Faure’s great terroir is first and foremost a historic terroir, a property anchored to its territory for close to 600 years and only belonging to six families during this period.