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Lionel Faury

Subregion
Cote-Rotie
Country
France
Producer
Lionel Faury

Introduction

Many producers in the Northern Rhone have been at the forefront of the wine world for decades. Domaine Faury, however, is not one of them. They have always operated very quietly, letting their wines do the talking. It wasn’t that long ago that Domaine Faury mixed agriculture, with the family growing grapes, peaches, cherries, and vegetables, with the majority of wine produced sold locally.

“When Philippe Faury took over in 1979, the focus shifted to their vineyards as well as expanding their holdings.”

Cote Rotie

The domaine’s reputation has grown exponentially since the next generation took over, continuing the work of his father. The vineyards are meticulously farmed almost exclusively by hand on the steep terraced granite vineyards that have made Cote Rotie famous. Stems are used during a slow, temperature-controlled fermentation with the implementation of a pneumatic press. The wines generally spend 12-15 months in larger neutral barrels, mostly demi-muids and foudres, with a minimal amount of new oak. The resulting wines are elegant, bright, and lifted, while remaining true to the herbaceous and savory side of Syrah.