With notes of dark fruit, black olives, and smoked meat, it epitomizes elegant Syrah from the northern Rhône.

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.

From the classic aromas of graphite, black fruit, and roasted spice, to the total finesse of its tannins, this is Côte-Rôtie at its best.

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

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

The pinnacle of traditional Côte-Rôtie being produced today.

The violets, tapenade, and juicy black fruit in your glass is much unchanged from how it’s always been (and should be).

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

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

The pinnacle of traditional Côte-Rôtie being produced today.