With its brilliant ruby robe, Ferrière 2018 sharpens the senses with its freshness, tension, and silky tannins. Aged 20% in amphorae, it is ideal for lovers of rich and fruity wines.
Third Grand Cru Classé en 1855, Margaux
After airing, the nose reveals notes of red fruits, combining currant and black cherry. Full-bodied palate, revealing a spicy character that perfectly complements the fruit.
Our perfect pairing: Red Tuna
Red tuna steak and artichokes accompanied by two types of celery.
Certified Organic Agriculture and Biodynamic (DEMETER). In Biodyvin conversion.
Blend: Cabernet Sauvignon 68%, Merlot 25%, Petit Verdot 5%, Cabernet Franc 2%
REVUE DU VIN DE FRANCE 96/100 // JAMES SUCKLING 95/100 // ANTONIO GALLONI 94/100
Learn more Vineyard surface: 24 hectares
Soil type: Deep gravels on limestone marls
Winemaking: Traditional Bordeaux method in concrete and stainless steel tanks, proportionate to parcel size
Aging: in French oak barrels for 18 months, including 40% new barrels, 40% barrels from one previous wine, and 20% amphorae
Vintage description: 2018 is a vintage that will certainly leave its mark. A humid spring and exceptional phytosanitary pressure were followed by a summer of equally extreme sunshine conditions.
Some areas of the Margaux appellation and more generally of the Southern Médoc were favored by some summer storms that helped to reduce the impact of water stress caused by these magnificent summer conditions. Musts with complicated fermentative potentials (high degrees, low malic acid concentration) ultimately kept technical teams under pressure until the end of vinification. Furthermore, the quality of the wines produced shows a remarkable character and smoothness. From the first days of vinification, the pumping over tanks filled the cellars with a generous and intense aroma, suggesting juicy and flavorful characteristics to the musts.
The tastings at the end of maceration revealed wines that were both powerful and concentrated, confirming our impressions. Despite high degrees, acidity levels remained moderate, allowing the wines to maintain surprising freshness.
Critics' comments:
REVUE DU VIN DE FRANCE, 96/100 - "This very much in form vintage cultivates a very personal style, focusing on finesse and deliciousness. The 2018 vintage is a testament to this, offering a very melted, harmonious palate, boosted by a fresh tension in the finish."
JAMES SUCKLING, 95/100 - "Aromas of blackberries and black olives with grapey undertones. Graphite as well. It’s tight and full-bodied, yet very polished and refines. Creamy texture. Just a hint of tar on the finish. From biodynamically grown grapes with Demeter certification. Tiny production. Try after 2025."
ANTONIO GALLONI, 94/100 – "The 2018 Ferrière is a powerful, tightly wound wine. Inky dark fruit, gravel, cured meats, graphite, smoke and lavender all run through the 2018. Readers will have to be especially patient, as the 2018 needs time to unwind. Yields are down from an average of 45 hectoliters per hectare to just 26, which no doubt contributes to the wine's natural intensity. The blend is 68% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot and 2% Cabernet Franc, in other words, the Cabernet Sauvignon is especially high, a recent trend here because of climate change. This is the first year in which a portion of the wine was aged in cement and amphora (20%), which according to Claire Lurton allows for lower SO2 in aging.
