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

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

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

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.

Golden, luscious aroma and flavor, a delicious nectar infused with honeysuckle that invites you in at first sniff for a leisurely dip.

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.

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

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

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

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