The prestigious wine region of Bordeaux produces many of the most renowned wines in the world, although producing healthy vines in a maritime climate has often led vineyard managers to turn to chemical and pesticide intervention. Happily, for the past 15 years the region has been moving away from these practices.
Nowhere is that more evident than in the three chateaux participating in the current Naturally Bordeaux campaign - Chateau Fourcas Hosten, Chateau de la Dauphine, and Chateau Jean Faure. At a media dinner at Clay restaurant in Harlem, representatives from the three wineries were on hand to pour their wines and discuss their environmental programs.These include efforts to regenerate the land in addition to shunning chemical intervention.
The resulting wines being produced under strict conservationist practices are a testament that delicious, age-worthy wine can be made in an environmentally sensitive way.
For example, Chateau Fourcas Hosten began a program to be HVE3 certified beginning with the 2017 vintage. HVE (Haute Valeur Environmentale) is a three-tiered program aimed at decreasing negative environmental impact of disease control, managing fertilizer inputs, and improving water management. HVE3 is the highest level of sustainability in this program.
At Chateau de la Dauphine, a new program brings 200 sheep from the Aspe Valley to live on the organic, biodynamic vineyard for six months. This program contributes to the biodiversty of the vineyard, gives the sheep access to pesticide-free grazing , and provides the vineyard with natural fertilizer and mowing between vines.
Chateau Jean Faure is a certfied organic vineyard whose 2023 vintage will be certified by Biodyvin, a biodynamic certification organization. Among its efforts to create a healthy, sustainable winery, the chateau uses organic preparations, natural herbal infusions, as well as horses to pull plows.
Among the wines poured during the dinner, my favorites included:
Chateau de la Dauphine Rose 2021, Fronsac - Comprised of Merlot and Cabernet Franc, this rose had crisp acidity, crushed ripe strawberries on the palate, and a hint of baking spice.
Chateau Fourcas Hosten 2018, Listrac-Medoc - A blend of Merlot, Cabernet Sauvignon, Petit Verdot, and Cabernet Franc, this medium-bodied wine had a nose of tart cranberry and basalmic with flavors of ripe black cherry.
Chateau de la Dauphine 2012, Fronsac - A blend of Merlot and Cabernet Franc, this still-youthful wine was inky dark and offered gorgeous blackberry flavors, wonderful balance, fine tannins, and a long finish.
Chateau Jean Faure 2010, St. Emilion Grand Cru - A blend of Cabernet Franc, Merlot, and Malbec, this wine had a nose of cherry and forest floor with tart cherry and basalmic notes, fine tannins, and long finish.
This instructive wine dinner truly proved that organic farming and sustainability can lead to the creation of spectacular wines. The wines of Chateau de la Dauphine, Chateau Fourcas Hosten, and Chateau Jean Faure are all available in the U.S. For information on specific wines, I recommend checking www.winesearcher.com.
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