La Ferme de Flaran Hotel
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TripAdvisor Reviews La Ferme de Flaran Hotel Valence sur Baise
Travel Blogs from Valence sur Baise
... fall, there are something on the order of 5 million pilgrims pouring through this little town of about 15,000 people, which explains all the hotels, restaurants, grocery stores, and religious souvenir shops that are tightly covered with metal shutters now. But the main facilities of Lourdes, the ones that matter religiously, are open and functioning every day. I’ll get to that in a moment.
The history of Lourdes is complicated, and its rock-mounted ...
Our final destination for the day was the the Cistercian abbey of Flaran. Here we had a tour of the building and then some time to peruse the art collection.
The abbey was built in the 12th Century and had various mishaps over the centuries having been caught up in the both the hundred year war and the French wars of religion when it was burned down for the first time and was again burned down for a dodgy insurance claim before being taken over as a cultural site ...
... nose. Slight buzz on the tongue with good acidity and medium length. Good aperitif.
2. Sauvignon Blanc 2014
Very grassy nose with herbs and some tomato leaf or box tree. Why peach n the palate, soft and refreshing.
3. Côté 2013
50% C******nay, 50% Sauvignon. Apparently originally made as a mistake when trying to get the harvest in quickly!
Clear and pale with a peachy nose which follows through with sweet ...
... and provide an aperitif before lunch. The first was this year's Blanche which was 100% Ugni Blanc and had a lively nose and sweet note on the palate. This was closely followed by the 2013 vintage which had spent about a year in barrel - this had already got colour but tasted of liquorice but was smooth and destined for greatness!
From the distillery back to the tasting room for a lovely lunch - there were patés ...
... hybrid cross of Folle blanche and the Noah root stock created in 1898 by François Baco to combat the vines susceptibility to phylloxera, Ugni blanc and Colombard. The wine is given a 12 day ferment outside producing a slightly cloudy acidic wine of about 9 degrees alcohol. Doled have about 42 Ha of vines and make Floc and Armagnac but do not make still wines.
We were then walked through the distillation process which as well as the two still we saw ...