Welcome to Chateau Fougas (Côtes de Bourg) …

…An eco-friendly vineyard.

Founded in 1778 the Chateau Fougas was a winery since the beginning. At that time it was even listed as a Grand Cru Bourgeois by Feret (1st Edition).

Bought in 1976 by a wine merchant family from Bordeaux, The Bechets, the property extended to the size of 13 hectares.
Currently, Jean-Yves (son) and Michele Bechet (his wife) took over and manage the property masterfully. In 2004 the chateau grew in 5 hectares, making the vineyard expand to 17 hectares.

This couple gives a great importance to the quality of their production, constantly seeking to improve it, to bring out the goods of the land but also to produce wine without having any negative effects on the environment. This is the reason that they chose to perform two types of agriculture: organic farming and biodynamic …. with a trend that more and more parcels go biodynamic.

Where does the name Chateau Fougas come from?

“Fougas” at the base is the name of a bird, unfortunately, the reason why this name was given is unknown, but the wanderings of my imagination lead me to believe that at one time this property use to host many Fougas ….

Why Biodynamic?

Primarily, as a matter of quality, because by observing their neighbors Mr and Mrs Bechet noted that the transition to a biodynamic vineyard, was a source of higher quality, of a wine that is more marked by the soil. But it also concerns the respect of the environment with minimum impact on nature and their mother earth.

Their leitmotif?

To produce a wine like their ideal: “Make the best possible wine, one that looks like my ideal. An original wine, long finish, silky, balanced with a hint of acidity that leads the tasting. Lively in attack and developing aromas of flowers, “but also a wine of quality, in which the land is clearly recognizable.

Me: “If you were to describe your business briefly, what would you say? ”

Them: “Passion to achieve our dreams of wine / wine ideal; modesty; a trade melted to nature” I totally agree with them!
Here is a couple of exciting and passionate winemakers … that make us feel how much love they have for their land.

Pigeage, what is it?

The pegging/pigeage is a variant technique of the pumping over.
Specifically, in the tank, there is a separation between the juice and the solid parts (skin, pips and pulp). The solid part, called “hat”, floating above the “grape juice”, and it is in this part that are the tannins from the grape but also the color and flavor.
The punching consists in pushing the hat in the “grape juice” to concentrate the color, tannins and aromas.
For example, a red wine before pigeage or pumping over the color of claret.

The Anecdote:

This week the story will cover the first biological treatment of the property.
Mr Bechet likes to say, with a tone of humor, that he saw God the first time he has treated in Bio. Indeed organic treatments have to be sprayed in the morning (with low sun) and is made from water, when sprayed sunlight through water droplets and form a rainbow … something that must be, without doubt, superb!

Thank you to Mr. and Mrs. Bechet for their hospitality.