Chateau Favray
Chateau Favray vines have been cultivated on the slopes of Pouilly, exploiting two types of terroirs: Les Caillottes - calcareous soils, light and scattered with numerous white stones, marly clay with crushed, ancient oyster shells and flint. Soils, aspect and climate are of utmost importance; few other regions find such a synergy in terroir. The best wines come from Sauvignon Blanc, from the region Pouilly-sur-Loire. Sauvignon Blanc finds a sublime equilibrium in the climate and the expression of these terroirs. Too much heat burns the grape, its aromas become neutral. Not enough sun leads to insufficient maturity, vegetal notes dominate. Pouilly is sufficiently continental to guard the freshness and temperate enough to carry roundness and delicacy.
Château Favray was distinguished by the presence of Françoise de la Rivière, lady in waiting of Queen Margot, the wife of Henri IV. When she married François de Reugny in 1602, she became Dame de Favray. It was probably in this époque that wine was first made at Château. A magnificent wine press from the 18th century gives testimony to the viticultural activity that flourished over numerous generations. Sadly, the arrival of the phylloxera louse at the end of the 19th century devastated the local vineyards.
Many years later, Quentin David decided to re-establish viticulture at the Chateau and the winery was re-born. Quentin David exploits 15 hectares of vines and maintains a family spirit in the Domaine. He grows Sauvignon Blanc on high slopes in Pouilly-sur-Loire overlooking trhe Nohain Valley. Calcareous soils dominate with numerous white stones, known locally as Calcaire de Villers, scattered about. They serve a dual purpose: they reflect warmth from the sun back to the grapes and provide mineral structure to the resulting wines. They are what help to give Chateau Favray's Sauvignon its individual flavor and structure. David follows lutte raisonnée in the vineyard. This “reasoned approach” means he pays extra attention to the health and maturation of his grapes and will only interfere with treatments when necessary. He recognizes that the conditions of every vintage are different.
The cave and winery were only recently constructed, between 1984 and 2000. It's architecture was inspired by the traditional buildings of the area. Modern equipment permits David to vinify Chateau Favray under the best conditions. The harvest is received on an upper level, where grapes are sorted. They are destemmed and gently pressed. The juice is fermented in temperature controlled stainless steel and matures on its fine lees 3 - 8 months. The wine is then bottled with a minimum of filtration in order to conserve all the interesting, natural flavors in the wine.
