The classic wine from this producer reflects Bué’s chalky terroir beautifully with its paradoxical generous precision (concentrated elegance might be a better way of saying this). This is a blend of parcels from both soil types (with caillottes predominating) totaling just under 30 acres. Ferments are initiated with neutral organic yeast and élevage takes place in steel and concrete with lees stirring. First bottling is at nine months; last is at eighteen months. Minimal to no filtration and only a small dose of SO2. Production averages 6,000 cases in a normal year

Importer Notes (Vintage 59)

When critics speak of mistakes or faults in Languedoc's wines in general terms, the finger points first to oak, the misuse and overuse of which wipes out so much that is special about Languedoc wines—namely, the fragrant aromatics, and the sense of garrigue and soil from the terroir. The second thing they point to is brettanomyces.

There’s neither oak nor brett in the Grande Réserve. Nary a splinter nor a cell. Aged on its fine lees during a nicely relaxed élevage, in this wine you have the potpourri of Faugère’s aromatics—its black olives, thyme, sage, sea salt, and on the palate the sense of licking black stone. This is what Languedoc and Languedoc alone can do so well. Average production is 2,500 cases

-Importer Notes (Vintage 59)

This is a very old school Beaujolais in the best sense: beautiful garnet color, beguiling aromatics, and a burst of refreshment in the mouth—and that burst is a savory, mineral, toothsome thing because of the domaine’s high elevations and because of Brouilly’s meager volcanic soils. Some crus emphasize soil notes, others give fruit, but only good Côte de Brouilly gives stone in the flavor.

Ferments typically are spontaneous in concrete vats and the vast majority of the élevage is in concrete (with a few neutral barrels). Production averages 20,000 bottles.

-Importer notes (Vintage 59)