Chateau Faugeres has a long history in St. Emilion dating all the way back to 1823. In those days, the vineyard was owned by the Esquissaud family. The property remained in the hands of the same family for about 160 years.
Chateau Faugeres really did not take off until Silvio Denz purchased Chateau Faugeres in 2005 from Corinne Guisez. Silvio Denz made the decision to buy the vineyard with the help and advice of Stephan von Neipperg, who also consults on the wine making at Chateau Faugeres along with Michel Rolland. Before Silvio Denz decided to produce Bordeaux wine, he was in the perfume business, which is where he made his fortune. Silvio Denz also owns Lalique as well as other wineries in Bordeaux, Spain and Italy. Aside from Chateau Faugeres,in Bordeaux, Silvio Denzo also owns Peby Faugeres in Saint Emilion and Cap de Faugeres in the Cotes de Castillon appellation.
In 2009, Silvio Denz finished a complete renovation of Chateau Faugeres. The architecturally stunning, state of the art winery, designed by Mario Botta, is one the most modern, Bordeaux wine making facilities in the Right Bank.
The large 49 hectare vineyard of Chateau Faugeres is planted to 85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon. Out of their 49 hectares, 37 hectares are cultivated with vines. The vines are old, with an average age of 35 years. The vineyard has a small parcel of 100% old vine Merlot that is culled away specifically for the production of Chateau Peby Faugeres.
The terroir of Chateau Faugeres is mostly clay and limestone soils with gentle slopes and a slightly cooler micro-climate, lending its vineyard to later harvesting times.
A lot of work in the vines take place to produce Chateau Faugeres, which includes debudding, crop-thinning, and leaf pulling. Vineyard management is focused on sustainable farming techniques at Chateau Faugeres. The vineyard recently earned ISO, 14001 ranking.
92 Points – Neal Martin, “The Wine Advocate” (March 2017)
“The 2014 Faugeres still has bundles of red plum and juniper berry on the nose, if anything even more generous than when I tasted it a few months ago. The palate is medium-bodied with fine tannin, superb structure and well-judged acidity. It merges with more black fruit towards the finish and has palpable energy on the finish—still excellent.”