Pascal Collotte, co-founder of the renowned wine barrel company Saury, with an annual production of 40,000 oak casks, bought an expired domain in 2002 near St. Emilion, in the hamlet of Sainte Radegonde to be precise. He set to work diligently and, from the very first day, brought the vineyard and cellar completely back in order.
In 2010 he left his barrel business to focus entirely on wine production. The domain has 12 hectares of vineyards, 6 of which are located on a plateau, the rest on the beautiful rolling slopes. About 11 hectares are planted with red grape varieties: merlot (80%) and cabernet franc (20%). The remaining 1 1/2 hectares are planted with white grapes of which: 80% Sauvignon Blanc and 20% Semillon.
When tasting the wines of Château Jean Faux, the great (taste) concentration is noticeable. This is achieved during and after fermentation, by pumping the grape juice from the bottom of the fermentation vat or tank over the supernatant grape mass. This 're-assembly' is carried out up to three times a day. In some years the floating grape skins are manually pressed down into the juice, this technique is called 'pigéage'. Because this never happens automatically, but extremely softly and manually, a wine is created with great concentration, but also with beautifully incorporated tannins. A clear wood tone is noticeable in both red wines, but it is never disturbing. Every year 40 to 50% of the barrels are renewed. He uses barrels with a wood thickness of 22 mm. The toasting is medium to medium plus. Barrel maturation takes place in the cooled barrel cellar where it is a maximum of 16 degrees Celsius day and night. Barrels are refilled weekly in the beginning because a new barrel absorbs no less than 6 liters of wine! Later that thirst subsides and can be added every two weeks. A barrel full to the brim also requires less (protective) SO2, and that fits completely in the philosophy of this craftsman. The less sulfur the better. Compared to many other Bordeaux Châteaux, Jean Faux is a 'little one' with a yield of approximately 60,000 bottles. Since 2015, there has been biodynamic work in the vineyard and cellar. Member of BIODYVIN.