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From what seems like a garage beneath a rather unprepossessing house on the outskirts of Tournon come minute quantities of outstanding Hermitage. Bernard’s vines are in Bessards, Méal and Greffieux and for The Wine Society he makes a blend of all three. Sinewy, effortless, refined and very long Rhône red.
Product Code: RH35941
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Bernard Faurie has worked hard to build up his small domaine in the Northern Rhône. Until 1980 he was employed in a factory while his father farmed cherry and apricot trees and a small plot of Hermitage vines. Working with his father on vinification sparked his enthusiasm for winemaking and, as he gradually acquired some more land of his own, he began to dedicate all his efforts to his domaine. Faurie’s small production of old-style Hermitage comes from precious holdings in three top vineyards on the hill of Hermitage, Les Greffiers, closest to the town of Tain, Le Méal further up the hill and Les Bessards to the west. Greffiers contributes finesse, Méal brings weight of fruit while Bessards gives the wine its structure and backbone. In the cellar Faurie is definitely more expressionist than interventionist, letting the fruit do the talking. Over-zealous oaking is avoided at all costs with the élévage done in a variety of casks with the aim of adding dimension, not changing the dynamic. Faurie also has a few vines on the steep slopes of Saint-Joseph, almost directly opposite his vines on Hermitage. From these he makes good, unpretentious and deliciously fruity wines.
A narrow, funnel-shaped vineyard extends on both sides of the Rhône from Vienne in the north to Valance in the south. The scenery is often dramatic with many of the vineyards perched precariously on the steep valley sides. The wines match the scenery: deeply coloured, fine, spicy reds made from the syrah grape and rich, full-bodied whites made from marsanne and roussanne grapes, or the more aromatic viognier up in Condrieu. Granite, sandy silica and clay soils predominate though small traces of limestone may also be found in Hermitage, Crozes and Cornas. Production here is relatively small, accounting for less than 3% of the total for the Rhône Valley. Most of the wines are sold by appellation with three being white only, two red only and three others where both red and white can be made. The appellation Côtes-du-Rhône is rarely seen in the north and may well disappear altogether. On the other hand, full use is made of the vin de pays/vin de France category which allows producers to make slightly simpler wines from young vines or from vines that for one reason or another were not included in any appellation.Seyssuel There is no appellation Seyssuel. These steep vineyards on the left bank close to Vienne were once famous but fell into obscurity after phylloxera wiped them out in the 19th century. Since the late 1990s, however, there has been a move to reclaim this valuable land for the vine. Many growers are involved here and the results are extremely good. The wines are broadly similar to Côte-Rôtie in style but maybe riper and more dramatic, the vines, after all, face the evening sun and there is more heat here than in Côte-Rôtie. Full appellation status is probably just a few years away after the efforts of Ogier, Villard and Villa have done so much to put it on the map.Côte-Rôtie Red only. The “roasted slope”, only half an hour’s drive south of Beaujolais, this northernmost outpost of the syrah grape produces wines that at times can match Burgundy for delicacy and charm. The vineyard is very steep with an incline of as much as 60 degrees. Guigal is the most important producer attracting the highest prices, but there are dozens of smallholders making interesting wines. Guigal has made new oak very fashionable and many growers use it sometimes to excess.Condrieu White only from the viognier grape. The scent of apricot in a good example of Condrieu is almost intoxicating. Rapid expansion of vineyards means that there are lots of young vines and therefore wines that lack substance, so there is good reason to get to know the better growers, such as André Perret, François Villard and Christophe Pichon, and follow them..Saint-Joseph Reds from syrah and whites from marsanne and roussanne; reds are more exciting. The best Saint-Josephs have class and can be good value. Some of the best slopes are only now being replanted after years of neglect, so huge potential. Many top producers have started to bring out single-vineyard Saint-Josephs. All can be brilliant and though pricey, offer better value than top-end Côte-Rôties for example. Look for the grower’s name. Crozes-Hermitage Reds are made from syrah and whites from marsanne and roussanne. Crozes-Hermitage accounts for more than half of the northern Rhône and its wines are plentiful and accessible. Reds are better than whites. Crozes-Hermitage comes in two parts. The largest is on the flat, close to the river and what would have been a river bed. It produces deeply coloured reds that are soft and fruity and without question a perfect introduction to the syrah of the north. The other part is behind the hill of Hermitage, sometimes on granite but mostly on white clay and limestone. This is the historic heart of Crozes producing wines of interest and substance and the whites from here can be outstanding too.Hermitage Syrah for reds, marsanne with a little roussanne for whites. This amazing southfacing slope has the greatest pedigree of any wine in the Rhône Valley. Its complex geology ensures added interest and complexity and in good years, Hermitage may sit at the highest tables. The downside is that the quality and reputation of Hermitage wines from the best producers means that there is a very limited supply of the best wines, and prices are set to rise.Cornas Red only from syrah. It is a small appellation nestling in a half amphitheatre of mostly granite, all facing fully south. The climate here is significantly warmer so Cornas is often among the first to harvest. Wines are black, thick and often tannic in their youth. Style is changing and quality is on the up, almost matching Hermitage. Cornas remains an uncompromising wine and rewards good food. Always decant.Saint-Péray White only made from marsanne and roussanne. The granite of Cornas gives way to limestone. The wines have more acidity and keep well. For some unaccountable reason, historically, most of the wine was sparkling but mercifully things are changing. There is big potential for fine whites. Producer’s name is essential. The Drôme Valley This is a major tributary of the Rhône that rises in the Alps and joins up with the Rhône to the south of Valence. At the western end there are a few vineyards, mostly of syrah and sold as Côtes-du- Rhône Brézème. This is rare, very little known and amazingly good-value source for Crozes-like reds. Further east, the landscape becomes more mountainous and the grapes mostly white, clairette and muscat and wines are mostly sparkling. Clairette de Die is light and sweet, a bit like Italian Asti, while Crémant de Die is dry and full-flavoured.
This is a fabulous vintage of sleek thoroughbreds with perfect ripeness and exceptional elegance throughout. As in 2007, the Rhône Valley, and by extension the Languedoc-Roussillon, was spared the fate of most other regions of France, the Mistral wind keeping much of the bad weather at bay.Cold and wet weather throughout the spring affected flowering and contributed to the low yields harvested following a fine summer. There was just enough rain to perk things up and cool nights maintained the balance of the sugars and acid in the grapes as they developed steadily. The result was perfect with the fruit achieving full phenolic ripeness without bitter tannins or excessive alcohol.Northern RhôneFine, elegant wines were made in all appellations. Ripe, round flavours abound and there is a lovely freshness in the wines. Southern RhôneA great vintage throughout with low yields, and outstanding quality of fruit. Tannins are present but perfectly integrated. Châteauneuf-du-Pape deserves a special mention. 2012 is a great vintage here with ripe fruit and great structure.Whites were excellent and, thanks to low yields, there is real concentration of flavour, particularly in viognier dominated wines. As with the reds there is a remarkable feeling of freshness.
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