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Tutte le aste / Vini & Liquori / 2023 Domaine Lionel Faury : Côte-Rotie Les Brunes
Here is a selection of six bottles of red and white wine from Lionel Faury. 1) Côte-Rôtie Les 3 Brunes 2023 Côte-Rôtie - Les 3 Brunes from the Lionel Faury estate stands out for its dark ruby color. The aromatic palette is complex, combining aromas of red and black fruits (raspberry, blackcurrant, etc.) with floral notes (particularly violet), evolving into spicy notes. Harvested in 50 kg crates, the different plots are vinified and aged separately in order to best reflect the specific characteristics of each terroir. Aged in demi-muids for 18 to 20 months, then blended one month before bottling by gravity without filtration. Food and wine pairings: Pairs perfectly with beef carpaccio, homemade steak tartare, leg of lamb or 7-hour slow-cooked shoulder of lamb. 2) Condrieu Le Mornieux 2024 Condrieu Le Mornieux is an AOC white wine made from 100% Viognier, grown on granite soils arranged in steep, south to south-east facing terraces known as “chaillées.” It displays a bright pale yellow color with green reflections. The aromatic profile is complex, revealing notes of stone fruits (apricot, peach) alongside elegant floral hints of violet and acacia blossom, leading to a rich and generous palate balanced by a fresh, savory finish. Harvested in small crates, the grapes are pressed and cold-settled for 36 to 48 hours. Fermentation takes place mainly in stainless steel tanks with controlled temperatures. Part of the wine is then transferred to 225 to 500-liter barrels, where it ages on fine lees for 11 months. The wine is lightly filtered before being gravity bottled. Food and wine pairings: Ideal with festive buffet-style meals, spring asparagus dishes in all forms, poultry, and both fresh and aged goat cheeses, especially Rigotte de Condrieu. 3) Red Saint-Joseph Les Ribaudes 2023 Saint-Joseph « Les Ribaudes » is a red wine from the northern part of the appellation, crafted from 100% Syrah grown on the granitic soils of the Velay across a mosaic of 17 parcels. It reveals a vibrant aromatic profile of wild red berries, enhanced by spicy and subtly smoky, bacon-like notes. The palate is generous and lively, opening on dark forest fruits, complemented by refined menthol and licorice nuances. Between 35% and 70% whole clusters are fermented in open concrete vats over three weeks, with alternating punch-downs and pump-overs using indigenous yeasts. The wine is then gravity-filled into large oak vessels (foudres and demi-muids) for 15 to 18 months of aging. Final blending occurs two months before bottling, which is carried out by gravity without fining or filtration. Food and wine pairings: In its youth, pairs beautifully with artisanal charcuterie boards, as well as pork or veal. With age, it complements more robust dishes such as grilled duck breast, leg of lamb, or slow-cooked lamb shoulder. 4) White Saint-Joseph Les Ribaudes 2024 Aromas of acacia and honeysuckle, supported by hints of almonds and hazelnuts, are provided by Marsanne, which also brings structure and integrity to the wine. Delicate notes of hawthorn, green tea, and flower honey come from Roussanne, which brings amplitude and depth to the palate. Grape varieties and plots are harvested separately. Pressing takes place as soon as possible after harvesting to preserve the integrity of the aromas. Fermentation in stainless steel vats (indigenous yeasts), then racking of part of the wine into barrels used for 1 to 7 wines. Malolactic fermentation (indigenous bacteria). Blending approximately one month before bottling. Food and wine pairings: Can be enjoyed young as an aperitif or with a spring starter, or after a few years of aging with a more elaborate dish. 5) Syrah L'Art Zélé 2023 The aromas of wild red berries are complemented by spicy and bacon notes. With a cheerful character, the palate opens with black forest fruits complemented by noble flavors of artisanal cured meats. 35 to 70% of whole grapes macerate in open concrete vats for three weeks. Pigeage and pumping over alternate throughout alcoholic fermentation (indigenous yeasts). Gravity transfer into large containers (foudres and demi-muids) for aging for 12 to 15 months. Blending is carried out before bottling, which is done by gravity, without fining or filtration. Food and wine pairings: In its early years, with a nice platter of artisanal charcuterie, a nice piece of farm-raised pork or veal. Meats with more assertive flavors after a few years of aging (grilled duck breast, leg or shoulder of lamb, etc.). 6) Syrah Les Hautes Ribaudes 2024 The Syrah Les Hautes Ribaudes 2022 from Domaine Lionel Faury seduces with its bright, vivid red color. It reveals a delicate nose of red and black fruits and sweet spices. On the palate, it offers a supple and balanced body, with a fluid and indulgent texture. It is an expressive and convivial wine, to be enjoyed now for the pleasure of its fruit. Domaine Lionel Faury, located on the slopes of the Rhône hills, is renowned for its precise and respectful approach to the terroir. The vineyard benefits from a temperate, sunny climate and granite soils, perfect for expressing the purity and elegance of the Syrah grape variety. The careful, traditional winemaking process highlights the deliciousness and typical characteristics of the terroir. Food and wine pairings: Ideal with a charcuterie board, grilled meats, or impromptu meals with friends.
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