2004 Domaine Faury Côte-Rôtie

Community Tasting Notes (8) Avg Score: 88.8 points

• Options

  • Post a Comment
  • View markjanes's profile
  • Report Issue

  8/22/2012 - markjanes wrote: 88 Points

  This is starting to gain some tertiary notes and is open for business. Quality wise this is a very well balanced, good length, average intensity, good complexity, good finesse, very fine texture, average expression of place (clearly Old World syrah but don't think I would put this in Cote Rotie blind) kind of wine. Not a blockbuster by any stretch and lacks the depth of flavor to do much more with age...

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View markjanes's profile
  • Report Issue

  3/23/2010 - markjanes wrote:

  Light in color, very floral and spicey with plenty of tobacco leaf and red fruit... light and fresh on the palate with high acidity and some unresolved tannins... very much a light, zippy, low oak style of Cote Rotie that drinks well now but will improve over the next 3-5...

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View sweitz's profile
  • Report Issue

  3/6/2009 - sweitz wrote: 87 Points

  Didn't get the complexity that was described by others. Nice fruit (cherries mostly), but not much else. Didn't get the black pepper, iron, earthiness that I would have expected. Didn't seem young, in fact it seemed as though it may have been past its prime. Enjoyable but certainly not memorable.

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View stubbie999's profile
  • Report Issue

  6/25/2008 - stubbie999 wrote:

  Hazy almost to opacity, dark but not inky - you don't have to work to get a whiff of this wine, the bouquet leaps from the glass. Layered and complex, it's forceful in it's meaty syrah character - smoky bacon, roast game, black pepper, iron - all on top of rich, but not over-ripe plums and cherries. Pushing up around the edges is a surprising floral component (how much viongier is in here?) of mint, peaches and chamomile. It has more bark than bite, and in the mouth it's more delicate than the nose would have you believe. The smoke and meat take a back seat to the tart plums and sour cherries. I find myself wishing that it had more... something... structure? tannins? depth in the mid-palate? The finish picks back up where the nose left off, with the bacon reasserting itself and coating the tongue. Is this a good thing? It works for me, but then again, I love cured pork products. I got this as a bin-end special at $20, and it's a steal at that price; if retail is closer to $40, I'd have to think twice... I sure wish I had more at the bin-end price, though...

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View Wicker Parker's profile
  • Report Issue

  5/23/2008 - Wicker Parker wrote:

  The nose is absolutely intoxicating, with all sorts of earth, rock, black fruit, herb, and meat aromas. It's balanced and it displays the Côte-Rôtie's typical mix of brawn and elegance, though without the great depth you'd find in better examples. That's another way of saying that this is approachable now and makes an excellent companion at the dinner table, but I'm not sure that this is a prime candidate for stocking up and/or aging. Viognier is roughly 10% of the blend.

  Do you find this review helpful? Yes - No / Comment

View all 8 Community Tasting Notes

Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.