2021 Domaine Faury Condrieu, "Le Mornieux", Rhone Valley, France
ABOUT THIS WINE
The vineyard is arranged in dry stone terraces ("les chaillées") with a south, south-east exposure.
The fruit is harvested in small cases, the grapes are pressed then put in the cold and settled after 36 to 48 hours. Alcoholic fermentation takes place mainly in stainless steel vats with temperature control. Some of the wines are racked into 225 to 500 liter barrels where they remain for 11 months on fine lees. Light filtration before bottling by gravity.
ABOUT THIS PRODUCER
Along the steep, narrow valley that traces the northern Rhône, the appellations of Côte-Rôtie,
Condrieu and Saint-Joseph take their place among the great wines of France, and 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. Since 2006,
Lionel has taken over the reins at Domaine Faury, though father and son still work side by side.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
ABOUT THIS WINE
The vineyard is arranged in dry stone terraces ("les chaillées") with a south, south-east exposure.
The fruit is harvested in small cases, the grapes are pressed then put in the cold and settled after 36 to 48 hours. Alcoholic fermentation takes place mainly in stainless steel vats with temperature control. Some of the wines are racked into 225 to 500 liter barrels where they remain for 11 months on fine lees. Light filtration before bottling by gravity.
ABOUT THIS PRODUCER
Along the steep, narrow valley that traces the northern Rhône, the appellations of Côte-Rôtie,
Condrieu and Saint-Joseph take their place among the great wines of France, and 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. Since 2006,
Lionel has taken over the reins at Domaine Faury, though father and son still work side by side.
