Chateau Ferran Blanc 2015
Blend: 70% Sauvignon Blanc and 30% Semillon
Critical AcclaimAll Vintages
Château Ferran is a winery in the Pessac-Léognan area of the Graves, South of Bordeaux, with a glorious History of past ownership, including Robert de Ferran, solicitor at the Bordeaux Parliament, who gave his name to the property, and Montesquieu, the famous French philosopher, who owned of the vineyards here during the 18th century. The property has belonged to an old Bordelais family since 1880, and today the descendants of Joseph Beraud-Sudreau, Philippe and Ghislane Lacoste, have been managing the estate since 1999.
A lot of work has been done in recent years to restructure the vineyard and renovate the cellars which has quickly resulted in
numerous medals and good scores given by French, British and American wine writers, particularly during the future tastings.
The work in the vineyard: debudding, deleafing, green harvest, hand picking parcel by parcel, sorting at the vineyard or in the
cellars, enables the selection and assembling of the best batches during the elevage for the Château Ferran.
The estate is planted to 47 acres of red grapes consisting of: 70% Merlot, 25% Cabernet Sauvignon, 5% Petit Verdot. Plus 9 acres of white grapes: 65% Sauvignon Blanc & 35% Semillon
Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.
Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.
Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot and Malbec.
The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine and a smooth and intriguing texture.
Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.
Sometimes light and crisp, other times rich and creamy, Bordeaux White Blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.