Grape(s): Sauvignon Blanc
Localization: Pouilly-Fumé, Loire Valley, France
Tasting Notes: Rich in the mouth supported with an elegant mineral freshness characteristic of the Chateau Favray terroir.
Food pairing: Enjoy it as an aperitif, with seafood and fish dishes.
Notes: Limestone soil, its geological origin is upper Oxfordian and it is called Villiers Limestone. The harvested grapes are received on an upper floor where they are sorted. The must flows from pneumatic presses and by gravity into the tanks below. After a thorough settling of the must, the fermentation slowly takes place thanks to a thermo-regulated system. On fine lees from 3 to 8 months is followed by the first bottling which continues for 18 months depending on circumstances. All the operations of racking and filtering are kept to a minimum in order to preserve all of the wine’s richness.
The Domain: Château Favray was distinguished by the presence of Françoise de la Rivière, the lady in waiting of Queen Margot, the wife of Henri IV. When she married François de Reugny in 1602, she became Dame de Favray. Her tombstone and effigy are preserved in the chapel of a neighboring village. It was probably during this period that the Château Favray vineyard first flourished. A magnificent eighteenth-century press testifies to the thriving winemaking activity of numerous generations. Unfortunately, the arrival of phylloxera at the end of the nineteenth century cruelly damaged our region’s vineyard. In 1980, Quentin David decided to bring the winemaking vocation back to life at Château Favray.