Made from vines planted between 1937 and 1976, this cuvée showcases impressive depth and soul.

Elegance and restraint from one of the hill’s lesser-known terroirs.

Most of this blanc was aged in tank to preserve freshness, but the little bit that was aged in oak provides a glimmer of opulence.

Irresistible notes of black olive, succulent black cherries, and spices

Delicate and perfumed, it speaks softly, yet it has so much to say: lilies, bacon fat, spices... it could only be Côte Rôtie.

I would say that Faury does not make Viognier, but rather one hell of a Condrieu, replete with huge apricot and peach aromas and a fresh, regal palate.

The pinnacle of traditional Côte-Rôtie being produced today.

A thick perfume of dry-aged meat, smoke, and violets preface a wine that is powerful, but in perfect proportion.

The depth, complexity, and crushed-stone minerality of a great Côte-Rôtie, all while maintaining inviting youthful fruit.

Dark and earthy with an inky grip, it offers the region’s renowned refinement with a more approachable price tag.