Fer, translated from French it would mean something like “iron”, but the name does not contain any reference to a possible “iron-hard” taste. The origin of the name has not been finally clarified. One approach assumes that the gray color of the wood gave rise to this name, another assumes that it comes from the Latin “ferus”, which would mean something like “wild”. The Fer is often referred to as Fer Servadou, a reference to its good resistance to cold winters. The fact is that the Fer first appeared by name under various synonyms between 1783 and 1784. The grape variety, which produces capricious yields, is said to be at the beginning of the creation process of Cabernet Franc and thus also Carmenère. It ripens over a medium period of time and is often attacked by small leafhoppers. Downy mildew also bothers him. After a sharp decline in vineyard area, Fer is again enjoying greater importance, primarily thanks to better clone selection. Today its main locations are Madiran, Fronton, Gaillac, Saint Mont, Côtes du Marmarais, where it is mostly blended with other varieties, such as Merlot, Cabernet Sauvignon, Duras, Syrah, depending on the region. Fer is not important outside of France, although a winemaker in Virginia has planted a tiny vineyard with it.
This grape variety is also known by the name of:
Arech, Arrouya, Bequignaou, Béquignol, Bois droit, Chausset, Braucol, Caillaba, Cruchenit, Ferre, Camarouge, Camirouch, Folle rouge, Brocol, Fer, Fer bequignaou, Fer Noir, Gragnelut, Couahort, Mauran, Mansoi, Mansois, Chalamoncet, Chalosse noir, Estrong, Estronc, Herrant, Here, Petit here, Herre, Piek, Pienc, Piec, Salebourg, Mourach, Mances, Petit Mourastel, Petite here, Plant de fer, Saumances, Saumences, Saumansois, Saoubade, Pinenc, Panereuil, Scarcit, Noir brun, Queufort, Verron
