The owners Riki and Frank Cambell come from America. Riki is from California and Frank from New York. Frank made his fortune selling truck parts in a big box in the United States. He then lived in Switzerland for 10 years. Today (in 2022) it has been 3 years since Frank & Riki Campbell became Owners of Château de Fayolle. They have invested a lot in the wine property.
– Bernard Guyot
The vineyard is at the heart of a 50-hectare estate where meadows, valleys, vines, lake, stone buildings and woods alternate. the Fayolle Castle dates from the 15th century. Set in a magnificent park, it faces an old 17th century dovecote. Sculptures of wild boars and wild boars adorn the landscape here and there. The 14 hectares of vines are divided into 9.5 hectares of red grape varieties and 4.5 hectares of white grape varieties. Dry, sweet, syrupy whites and a sparkling white wine processed using the traditional method complete the range. The vineyard is in Organic Conversion on a clay-limestone plateau. As part of a CUMA (Cooperative for the Use of Agricultural Equipment), equipment such as the harvesting machine is shared between different winegrowers. Mechanical harvesting with the exception of Saussignac. Indeed, for the production of sweet wine, you must first wait for the grapes to be attacked by so-called noble rot, caused by the appearance of a fungus, the Botrytis cinerea. The harvest is done by hand and in successive selections. The Château de Fayolle also offers tours of the property in a 4×4. Wine tourism is an important activity for the owners, culminating in barrel tasting….
– Bernand Guyot
The vinification cellar is home to many recent batteries of temperature-controlled stainless steel tanks to vinify the wine in the best conditions. Their oenologist is Daniel HECQUET, owner of Château Puy Servain in Port Ste Foy (seen in a previous broadcast). In another building, the barrel aging cellar is devoted to French oak barrels which are renewed every 3 years. On the export side, America and Switzerland are two important destinations. On the property, the final touch goes through a tasting around the large tasting bar, a very friendly and ultra-modern place that will allow you to form an opinion on the different wines before buying them…
– Bernard Guyot
In Pineuilh, the semi-gourmet restaurant “Stromboli” is a nod to the volcano of the same name in northern Sicily, a neighbor of Corsica from which the owner comes. Many Corsican specialties and pizza and tapas are honored. The cuisine of this restaurant and the wines of Château de Fayolle form a beautiful duo.
– Bernard Guyot
On the menu in the show:
- Entrance: Entrance: The “Wood of the Boar” 2019 at 11€ (AOP Bergerac Blanc Sec aged in oak barrels for 5 months) with prawns coated with potatoes and a garlic butter sauce.
- Main dish: The “Boar’s Blood” 2018 at €13 (AOP Bergerac Rouge, aged 12 months in oak barrels) with guinea fowl stuffed with truffle mousseline with candied potatoes and its cooking juice.
- Dessert : One Saussignac 2019 at 15€ with a black forest.
The Château de Fayolle in Monbazillac is also on Facebook by clicking here and “The Stromboli” by clicking here.
Sound recording of the show: Clément Beaudouin.