Domaine Faury
Emporium Côte-Rôtie Syrah
Côte-Rôtie, Northern Rhône, Rhône, France
Again way too young big boysenberry fruit a little more spice black pepper than the saint Joseph cured meat
Again way too young big boysenberry fruit a little more spice black pepper than the saint Joseph cured meat
Mar 14th, 2018
We’re pausing on goodness and hope today. We hold so much gratitude in our hearts for our loved ones and their presence in our lives. We want to share a heartfelt thanks to you all who’ve supported and inspired us day in and day out. 🙏🙏💕💕
Today we had a vegan Thanksgiving bowl of roasted carrots, acorn squash, brussels sprouts, and broccoli, along with mashed yams, potatoes, toasted pecans, pomegranate, cranberry sauce (with orange zest), and thyme-spiced gravy. 🍁🍁🍁
With it we paired a couple of options each of which went well with the flavors, textures, and elements of the meal… here’s the Syrah…
Lionel Faury, Côte-Rôtie, 2018. ABV 13%. Comprised of 90% Syrah and 10% Viognier, from the Northern Rhône Valley, France. Matured 18 months in oak, 30% of which was new. The oak maturation comes across on the nose and palate with notable vanilla, cedar, butterscotch, and caramel notes. Also notes of blackberry, black cherry, plum, black licorice, violet, pepper, smoke / matchstick, and clay pot. 👌👌
We’re pausing on goodness and hope today. We hold so much gratitude in our hearts for our loved ones and their presence in our lives. We want to share a heartfelt thanks to you all who’ve supported and inspired us day in and day out. 🙏🙏💕💕
Today we had a vegan Thanksgiving bowl of roasted carrots, acorn squash, brussels sprouts, and broccoli, along with mashed yams, potatoes, toasted pecans, pomegranate, cranberry sauce (with orange zest), and thyme-spiced gravy. 🍁🍁🍁
With it we paired a couple of options each of which went well with the flavors, textures, and elements of the meal… here’s the Syrah…
Lionel Faury, Côte-Rôtie, 2018. ABV 13%. Comprised of 90% Syrah and 10% Viognier, from the Northern Rhône Valley, France. Matured 18 months in oak, 30% of which was new. The oak maturation comes across on the nose and palate with notable vanilla, cedar, butterscotch, and caramel notes. Also notes of blackberry, black cherry, plum, black licorice, violet, pepper, smoke / matchstick, and clay pot. 👌👌
Great color. Earthy, musty nose. Smooth bold palate of black cherries, plums, and black pepper. Very nice decanted from a magnum and allowed to open for 30 minutes.
Great color. Earthy, musty nose. Smooth bold palate of black cherries, plums, and black pepper. Very nice decanted from a magnum and allowed to open for 30 minutes.
Sep 8th, 2018
