Faury Cote Rotie (750ml)
Domaine Faury is one of the region’s most artisanal producers. When Philippe Faury took over the domaine in 1979, the family was selling wine, peaches and cherries, and the bulk of their clientele was local. Over the years, Philippe expanded their holdings to over eleven hectares, and expanded sales to an international client base. In addition, he has shared his savoir faire with his son, Lionel. Unlike many other vignerons in the region, the Faurys have a strong aversion to new oak.
The steep slopes and schist soils, as well as the splash of Viognier, which is co-planted and co-fermented with the Syrah make for a high toned, elegant and spicy Cote Rotie.
The steep slopes of the northern Rhône present a challenging terrain where farming is only feasible through terracing. On these terraced slopes, the Faurys’ vines take full advantage of the southern and southeastern sun exposure, benefitting from optimum ripening. A combination of the predominately granitic soil, partial de-stemming (in about 70% of the grapes), soft crushing of the grapes with a pneumatic press, and temperature controlled fermentation offer a liveliness and freshness that one does not often find in wines from the northern Rhône. There’s a real attention to detail here, and nothing is done in haste. Every method used encourages the grape towards greatness with the ultimate respect for its fragility. Pigeage, the punching of the cap, is not carried out with tools, but gently by foot – not just poetic but also pragmatic. Unlike many other vignerons in the region, the Faurys have a strong aversion to new oak. Though the reds definitely see time in barrels, there is a rotation between new and old alike, along with a variety of sizes, ranging from the smaller barriques to the larger 600-liter demi-muids. Unfined and only lightly filtered before bottling, these wines are loaded with classic flavors and show a remarkable rustic elegance.
Syrah grapes are planted on steep slopes with a grade of 45% facing south by south-east. The grapes are hand harvested from two parcels, Fourvier and Le Plomb. 70 to 80% of grapes are de-stemmed. Fermentation lasts 18 to 22 days with twice a day pump-overs.
Aged for 18 months in oak demi-muids (600-L) and barrels (220-L), of which 30% are new.