. Faurie farms just 0.2 hectares planted in the 1940s, and this wine is where all his Le Méal fruit ended up in 2017, as the name suggests, blended with selected parcels from his (near-100-year-old) vineyard at Les Bessards. With its direct southerly exposure Le Méal is perhaps the Hill’s warmest site, and produces the most layered and hedonistic wine or the area. Faurie calls the wines from Le Méal ‘vin noblesse’, and in this blend it provides the opulence and texture. The Bessards component gives ‘the skeleton’, the wine’s structure and mineral drive, as well as lifted perfume. This particular blend is roughly 60% Les Bessards and 40% Le Méal, assembled at harvest time.
As for all of Faurie’s reds, this is 100% whole-bunch, and the winemaking is the same as for the wine above. It was bottled unfiltered, by hand, from two used demi-muids. Faurie describes this wine as “une force” and he’s right. It’s a Hermitage of devastating intensity and power, with more depth and a darker fruit profile than the wine above. There’s also much more structural grip. You still find the purity and nobility of great Hermitage but the wine will need time in the cellar to reveal all of its glory. Decades will not weary it!
“Inky ruby. Pungent, mineral-accented dark berry preserve, cherry, olive paste and spicecake aromas take on floral and smoky bacon nuances with aeration. Juicy, sweet and expansive on the palate, offering intense boysenberry, cherry liqueur, chewing tobacco and candied violet flavors that show outstanding depth as well as energy. Fine-grained, steadily building tannins frame an extremely long, sappy finish that leaves an intense blue fruit note behind.” 94-95 points, Josh Reynolds, Vinous