FROM THE IMPORTER
About ‘L’Art Zélé: The name, which could be translated to “zealous, enthusiastic Art” is a play on words on the name of the lieu-dit where these vines grow: “L’Arselié” Location: Grapes from parcels located 150 feet from AOC Côte Rôtie vines Vineyard: Vines planted on a plateau at 850 feet above sea level Vinification: Daily pump-overs and
punch-downs. Vinified in open, temperature-controlled cement vats. Aging: Aged for 15 months in 5 to 15 year-old demi-muid Blend: 100% Syrah Tasting Notes: This classic Côte-Rôtie expresses a savage sort of meatiness with a chewy structure to back it up. Notes of slain beast contribute to its wild gaminess, yet an abundance of heady blueberry fruit adds a touch of beauty.
About Domaine Faury 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.
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.
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