Home > Good, GoodDevelop, Tasting Notes and Wine Reviews > 2012 Northern Rhone Syrah from Faury and Clape

2012 Northern Rhone Syrah from Faury and Clape


Just over one year ago I tasted the 2011 Northern Rhone Syrah from Clape and Faury together.  With the 2012 vintages of these two wines freshly available I decided to try them out over the weekend.  I double-decanted both of the wines then immediately tasted them.  While they maintained similar personalities, this new vintage is more concentrated and less floral.  The 2012 Domaine Faury, Syrah leaned towards the tighter and leaner side of things with the 2012 Domaine A. Clape, Le Vin des Amis almost evocative of raisins.  But over the first hour and through the rest of the evening the wines noticeably changed.  The Faury took on density and the Clape became delineated.  The Faury tastes as if it were from younger vines and it is.  The vines were planted between 1995 and 2007 on granite soils near St. Joseph whereas the Clape is sourced from 40 year old vines on round river stones.  Both are good wines but there is more going on in the Clape.  It is produced in the same manner as his Cornas so keep that in mind when you weigh the price differences.  Give them both a try! These wines are available at MacArthur Beverages.

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2012 Domaine Faury, Syrah, IGP Collines Rhodaniennes – $20
Imported by Kermit Lynch. This wine is 100% Syrah sourced from vines planted between 1995 and 2007 on granite soils. The wine is aged 7-8 months in 7-20 year old demi-muids. Alcohol 13%.  The nose was smoky with grapey, concentrated aromas.  In the mouth were dense, grapey flavors which were weighty and of young fruit taste.  The wine expanded rapidly with air, taking on density and lipstick notes in the finish supported by acidity.  On the second day youthful black fruit touched the sides of the tongue which was followed by an almost saline, expansive middle.  *** Now-2022.

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2012 Domaine A. Clape, Le Vin des Amis – $30
Imported by Kermit Lynch. This wine is 100% Syrah sourced from 40-year-old vines on soils of round river stones. It was fermented with indigenous yeasts in cement tanks then underwent malolactic fermentation and aging for 6 months in cement cuves and 6 months in foudres. Alcohol 13%.  The nose was meaty with macerated berries.  The wine was initially dark and rich but it opened up after an hour with enveloping darkness and black fruit flavors almost bordering on raisins.  This distinctive wine was expansive with a long aftertaste where the structure came out.  On the second night there were expansive flavors, minerals, and a tart note.  It developed some grip before the ethereal flavors and fine, textured structure.  ***(*) 2014-2024.

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