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.

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

This thoroughbred wine is sculpted for the cellar but still provides a lot of immediate gratification.

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

Yearning for northern Rhône magic? Here you go. Pull a cork or more and see what I mean.

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.

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

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

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