Impromptu Dinner w/Friends (Pa Lian Burmese, Wheaton, IL): Courtesy of D&L. Mineral, red berries, mesquite, bay leaf and black fruit aromas. Wonderfully complex and nuanced. Medium- to full-bodied, with a bit of tannic grip and flavors of roasted herbs, red berries and pepper. Has a subtle woody element, not mesquite as in the bouquet, but I can't quite place it though it is very enjoyable. Excellent, and sure to improve with a bit more time in the cellar. 93+ pts.
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Fantastic wine, straight from the cork pull. Viognier floral aromatics, with lots of acid. Ripe berry, red and black raspberry, cracked pepper and some hay. Hard to imagine a wine more varietally correct. 2010 just cannot be beat in france, particularly the rhone. I would buy again but more bottles.
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Yeah, this is kind of young. Initially, this is showing a more red-fruited character, with a lot less meat and olive influences, though there seems to be just a slight bit of smoke starting to develop on the nose as well. Bright and high-toned, with some serious depth on the palate as well. Again, this is showing a juicy and ripe red-fruited character, but there's ample acidity here to ensure this stays fresh. There's a fair bit of black pepper as well on the palate. The tannins are surprisingly light, but they are grippy, and I'd expect them to unwind with time.
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As always has that Faury ultra pronounced black pepper and curry spice thing on the nose, which seems to be the family or house style. Softer on the mid palate (the Viognier?) and then a powerful and tight back end. Needing some time but its all right there.
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A Burg lover's Côte-Rôtie. Blew my mind that this worked as a PnP, but it did. Lovely to follow this medium-bodied effort throughout the meal and in the glass. I had been expecting, perhaps, some shrill acidity, or that more bottle evolution was (crucially?) warranted, but no, this was on point from the get-go and only went uphill from there. Excellent typicity in a restrained, elegant style. Understated, well-structured and highly recommended, thru 2028
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Open for about three hours. Cured meat, lilac, dark berries, sultana and white pepper. Soooo unctuous and undoubtedly long; endowed on all fronts and suave. So many layers and unbelievably rich, with a dark colour of garnet. Gorgeous now and will age for at least two decades. Drink now - 2033.
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Very dark red violet color; appealing, pepper, roasted black fruit, pepper, baked berry, smoke nose; pepper, roasted black fruit, mineral, coffee, iron palate with medium acidity; needs 2-plus years; medium-plus finish 91+ points
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dark maroon in color. pepper, spice, red fruit, on the nose. grainy, pepper, red raspberry, oak, sour fruit, on the palate. big acid, big tannins, on the finish.
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2/11/2024 - MJP Hou TX Likes this wine: 93 Points
10th Restaurant Vail
This was a nice value at $150 on the list. Opened and recorked for a two day approach. Paired very well with the Elk Chili.
Day two oxidation mellowed some of the acidity which I enjoyed.
92/93.
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2/14/2020 - Vino Me wrote: 92 Points
Opened by Dan. No formal notes. 92 points.
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2/7/2020 - AllRed wrote: 93 Points
Impromptu Dinner w/Friends (Pa Lian Burmese, Wheaton, IL): Courtesy of D&L. Mineral, red berries, mesquite, bay leaf and black fruit aromas. Wonderfully complex and nuanced. Medium- to full-bodied, with a bit of tannic grip and flavors of roasted herbs, red berries and pepper. Has a subtle woody element, not mesquite as in the bouquet, but I can't quite place it though it is very enjoyable. Excellent, and sure to improve with a bit more time in the cellar. 93+ pts.
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9/23/2017 - jeffreylubowski Likes this wine: 93 Points
Fantastic wine, straight from the cork pull. Viognier floral aromatics, with lots of acid. Ripe berry, red and black raspberry, cracked pepper and some hay. Hard to imagine a wine more varietally correct. 2010 just cannot be beat in france, particularly the rhone. I would buy again but more bottles.
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6/13/2015 - acyso wrote: 93 Points
Yeah, this is kind of young. Initially, this is showing a more red-fruited character, with a lot less meat and olive influences, though there seems to be just a slight bit of smoke starting to develop on the nose as well. Bright and high-toned, with some serious depth on the palate as well. Again, this is showing a juicy and ripe red-fruited character, but there's ample acidity here to ensure this stays fresh. There's a fair bit of black pepper as well on the palate. The tannins are surprisingly light, but they are grippy, and I'd expect them to unwind with time.
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4/12/2014 - Ben Christiansen wrote:
As always has that Faury ultra pronounced black pepper and curry spice thing on the nose, which seems to be the family or house style. Softer on the mid palate (the Viognier?) and then a powerful and tight back end. Needing some time but its all right there.
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1/22/2014 - Ben Christiansen wrote:
Ripe red berry fruit, singing back palate, very taught and tense still. Needs some time to declench. But its coming. Just opened, we shall see.
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12/28/2013 - Ben Christiansen wrote:
Very pretty on the nose with a juicy, fleshy back palate. Racy almost. Needs some time in the cellar, but just opened. We shall see!
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12/27/2013 - Tim Heaton Likes this wine:
A Burg lover's Côte-Rôtie. Blew my mind that this worked as a PnP, but it did. Lovely to follow this medium-bodied effort throughout the meal and in the glass. I had been expecting, perhaps, some shrill acidity, or that more bottle evolution was (crucially?) warranted, but no, this was on point from the get-go and only went uphill from there. Excellent typicity in a restrained, elegant style. Understated, well-structured and highly recommended, thru 2028
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12/13/2013 - Matt Scott Likes this wine: 93 Points
Open for about three hours. Cured meat, lilac, dark berries, sultana and white pepper. Soooo unctuous and undoubtedly long; endowed on all fronts and suave. So many layers and unbelievably rich, with a dark colour of garnet. Gorgeous now and will age for at least two decades. Drink now - 2033.
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10/11/2013 - rjonwine@gmail.com wrote: 91 Points
Very dark red violet color; appealing, pepper, roasted black fruit, pepper, baked berry, smoke nose; pepper, roasted black fruit, mineral, coffee, iron palate with medium acidity; needs 2-plus years; medium-plus finish 91+ points
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10/11/2013 - affordableCollector wrote: 88 Points
dark maroon in color. pepper, spice, red fruit, on the nose. grainy, pepper, red raspberry, oak, sour fruit, on the palate. big acid, big tannins, on the finish.
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2/11/2013 - Michael Davidson wrote:
Very nice, very consistent with the Faury St Josephs I have tried.
Complex nose - some sweet raspberry combined with strong savory components. Complex palate, medium body, strong acidity.
Great wine, although I'm not sure it's worth the price over the St Joseph VV which has a similar profile for less.
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