Our Wines

Striving for Excellence

Many people make wine. Very few people make great wine. It takes knowledge of your land and what it is capable of producing. It takes a sensitive palate to know when each grape is at its perfect maturity for harvesting. It takes a willingness to combine modern techniques with traditional to allow each wine to become the best it can possibly be.

And it takes a grand passion. A passion and dedication to go work outside, every day, in the mud and the rain and the baking, hot sun, to bring forth something that folks are proud to serve to friends and family.
We hope you enjoy drinking the fruits of our labor as much as we loved making them for you.

Frank, Riki, Christian, Fabio and Rebekah

Château de Fayolle

Bergerac Blanc Sec

Dry White

Name of Protected Region of Origin: Bergerac Blanc Sec

Varietal: Sauvignon Blanc 94% and Sémillon Blanc 6%

Description of Soil and Parcels of Vines: Combination of 3 parcels of vines between 17 and 20 years old all planted on a gentle, rocky slope of limestone and clay.

Tasting Notes: Crystal clear pale yellow dry white wine with a complex and aromatic nose full of citrus fruits including quince, lemon and orange. Our terroir is reflected in the floral notes of the indigenous lime acacia blossoms as well as a sharp minerality of the flint in our soil. This wine has a fresh and lively acidity followed by a mellow and buttery back note.

Method of Fabrication: Destemmed and pressed directly into thermoregulated stainless steel vats. Left on the skins for 48 hours, then filtered back into stainless for fermentation on the lies.

2020 Guide Hachette 2 Stars

Château de Fayolle

Fayolle Bulles du Sanglier

Wild Boar Bubbly

Varietal: Sémillon Blanc

Description of Soil and Parcels of Vines: Parcel « Mornac », vines planted in 2003 on a mesa of limestone and clay.

Tasting Notes: Extremely pale yellow with brilliant reflections supporting tiny bubbles with a long persistence. Intense and complex nose replete with the aromas of the white fruits, particularly pear. Round and complete in the mouth with a fresh and lively finish.

Method of Fabrication: Maceration in temperature-controlled stainless steel vat with the skins for 48 hours after destemming and pressing. Fermentation on fine lies in stainless.

Château de Fayolle

Bois du Sanglier

Woods of the Wild Boar

Name of Protected Region of Origin: Bergerac Blanc Sec

Varietal: 85% Sauvignon Blanc, 15% Sémillon

Description of Soil and Parcels of Vines: Parcel Mornac, Sémillon vines planted in 2003 on a mesa of limestone and clay. Parcel Chemin, Sauvignon Blanc vines planted in 2000, and Parcel Ruine, also Sauvignon Blanc vines, planted in 2002.

Tasting Notes: Pale yellow robe with reflections of light green. Complex and elegant nose full of the toasty aromas of grilled bread and smoke. Beautiful acidity accentuated by the lively flavor of green apple balanced by the long finale of buttery oak.

Method of Fabrication: Alcoholic and Malolactic fermentations on the fine lies in barrels which are rotated weekly using our OXOline system.

Gold Medal Gilbert & Gaillard 2020

Château de Fayolle

Le Marcassin Rose

The Little Pink Wild Boar

Name of Protected Region of Origin: Bergerac Rosé

Varietal: Cabernet Franc 71%, Merlot 21% et Cabernet Sauvignon 8%

Description of Soil and Parcels of Vines: Combination of 4 parcels, the majority of which are planted on a gentle slope of limestone and clay facing the west.

Tasting Notes: Beautiful pale pink color gives a hint of the floral notes of rosewater and orange blossoms found inside. The bright acidity of pink grapefruit is balanced with the depth of the original red grapes used to produce this dry and lively wine. Not always easy to make, this rosé will impress you with its complexity.

Method of Fabrication: The Cabernet Franc was destemmed and crushed directly into the press where the juice was left on the skins for less than 2 hours and sent directly into stainless steel vats. The Merlot and Cabernet Sauvignon were small amounts left from their elaboration into some of our red which were left on their skins for 48 hours. All were fermented in a stainless steel vat together at a very low temperature to concentrate the fruit flavors of these three varietals.

Château de Fayolle

Bergerac Rouge

Name of Protected Region of Origin: Bergerac Rouge

Varietal: Sauvignon Blanc 94% and Sémillon Blanc 6%

Description of Soil and Parcels of Vines: Combination of 3 parcels, 2 of which are on a south-facing gentle slope of limestone and clay. The 3rd parcel is on a west-facing pronounced slope of limestone and clay.

Tasting Notes: Classic ruby red with eggplant reflections, crystal clear with a nice viscosity. Spicy and complex nose with the aromas of licorice, cinnamon and cloves. Round and elegant in the mouth with the flavors of red currant and raspberries well evident. Notes of chocolate and coffee arising from the 2nd fermentation lend good balance to this very drinkable wine.

Method of Fabrication: Alcoholic fermentation in temperature controlled stainless steel vats for one week at 25C. Cold pre-fermentation maceration, followed by 10 additional days on the lies in full vats. Malolactic fermentation in stainless at 20C in stainless steel.

Médaille d’Argent Concours Général Agricole Paris 2020

Château de Fayolle

Sang du Sanglier

Blood of the Wild Boar

Name of Protected Region of Origin: Bergerac Rouge

Varietal: Merlot Noir

Description of Soil and Parcels of Vines: Merlot vines planted in 2007 on a rocky plateau of limestone and clay

Tasting Notes: Beautiful, deep violet-red color with pronounced “tears”. Intense, complex and expressive nose saturated with aromas of black cherries, plums and black currants. The flavors of licorice and black pepper, so typical of merlot grapes, are evident on attack and leave a satisfying and long-lasting back note. The toasty nature of its barrel aging and its young but supple tannins make this the most elegant and powerful red in our cellar.

Method of Fabrication: Alcoholic fermentation in temperature controlled stainless steel vats for one week at 25C. Cold pre-fermentation maceration, followed by 10 additional days with the lies in full vats. Malolactic fermentation in stainless at 20C after pressing then transferred into barrels.

Médaille d’Or Féminalise 2020
Médaille d’Argent Concours Général Agricole Paris 2020

Château de Fayolle

Le Marcassin Doux

The Sweet Baby Boar

Name of Protected Region of Origin: Côtes de Bergerac Moelleux (Hills of Bergerac Semi-Sweet)

Varietal: Sémillon Blanc, botrytized

Description of Soil and Parcels of Vines: Parcel “Mornac”, vines planted in 2003 on a mesa of limestone and clay.

Tasting Notes: Straw-yellow in color, this semi-sweet wine is clear and brilliant. Intense and complex nose with a nice bouquet of honey, butter and peach jam. Elegant balance of sweetness and acidity with a hint of minerality due to the abundant flint in our hillsides. Long-lasting and round in the mouth.

Method of Fabrication: Maceration in temperature-controlled stainless steel vat with the skins for 48 hours after destemming and pressing. Fermentation on the fine lies in stainless.

Château de Fayolle

Saussignac Vin Liquoreux

Saussignac Sweet White Wine

Name of Protected Region of Origin: Saussignac

Varietal: Sémillon Blanc, botrytized

Description of Soil and Parcels of Vines: Parcel « Mornac », vines planted in 2003 on a mesa of limestone and clay.

Tasting Notes: Deep gold in color, yet clear and luminous with a pronounced viscosity. Intense and elegant nose full of the aromas of citrus marmalade. This dessert wine offers a lively acidity balanced by the flavors of grilled pineapple and honey. Long-lasting and round in the mouth.

Method of Fabrication: Fermentation on the fine lies in barrels.

The pleasure of tasting

risus. Aliquam tristique et, neque. ante.