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.

The pinnacle of traditional Côte-Rôtie being produced today.

Delicate floral aromas will blossom, and your first glass will be spring-loaded with a palate-invigorating freshness and velvety depth.

The pinnacle of traditional Côte-Rôtie being produced today.

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

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.

Amid the lush fruit runs a delicate current of minerality that lingers on the tongue, as if the wine cascaded down a granite slope on its way into your glass.

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

Like eating lemon curd at a party that Renoir might have painted—think something like Dance at Le Moulin de la Galette.

From vines that are more than eighty years old comes this Marsanne with magnificent floral, pit fruit, and bitter notes.