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Domaine Jean-Claude & Nicolas Fayolle is located in the village of Gervans, 5 kilometers north from Tain-l'Hermitage in the Drome department.
Nicolas Fayolle represents the 3rd generation. His father, Jean-Claude, helped convert the estate from Apricot to Grape growing.
The estate was founded by Nicolas' grand-father Jules Fayolle in 1958.
Nicolas is the 3rd generation in this family owned estate.
Nicolas has a degree in "Viticulture- Oenologie" and "Commercial science". He studied in the Macon region and joined the family estate in 2003.
Family highlights
Charles Fayolle received a prize in 1909 in Arcachon for his wine.
Jules Fayolle - Nicolas' grandfather - became in 1958 the second bottler among independent winemakers (not part of coops or negociants) in Tain l’Hermitage.
The Fayolle brothers (Nicolas' father and uncle) founded a partnership in 1982.
1984: Nicolas' grandfather produced his last vintage.
In the 80’s the estate focused on the production of apricots - the growing and harvest of 100 tons of apricots (Bergeron) since wine is a low value sale at that time.
1990-1991: planting of vines in "La Rochette" parcel, in the village of Serves sur Rhône.
1992-1993: the value of wine started climbing while apricot value dropped.
1995-1996: Nicolas Fayolle participated to Wine Fairs for the 1st time.
2001-2003: The Fayolle brothers ended their partnership and their children joined the family estate.
2003: Nicolas Fayolle took over the estate with his father.
Nicolas studied Viticulture and Oenology for 4 years in the Macon region followed by 2 years of business school in Beaune. He worked as an intern at Domaine Monteiro in Saint Véran, Domaine Barge in Ampuis (Cote Rôtie & Saint Joseph) and at the Courbis Brothers in Châteaubourg (Cornas & Saint Joseph).
2003: construction of a new cellar for the production, aging, storage.
2006: Jean Claude Fayolle (father) retired.
2011: last apricot harvest. The Fayolle estate is now only dedicated to wine.
2016-2017: focus on BtoB sales (wine stores in France and export markets)
They have a total of 7 hectares:
As far as the Crozes Hermitage AOC is concerned, they own 6 hectares in the following lieu-dits:
• 2.5 hectares in “La Rochette”, at the North of the Village of Serves-sur-Rhone, located 600 meters South of the Northern border. (1.5 hectare in red and 1.0 hectare in white). It is a soil composed of red granit and Terre Blanches.
• 1.15 hectares in “La Grande Seguine”, which is not an official Lieu-Dit. It is located in the Lieu-Dit of Les Pontaix, North of the Crozes-Hermitage village. The soil is mainly a blend of Clay/ Granit and also Clay / Stone. (argilo-granitiques and argilo-caillouteux).
• 2.35 hectares in other lieu-dits, used to make other Cuvees (Cuvee Fayolle and Cuvee Nicolas) that are not imported by KPF. These are mainly planted on white granit and a clay/granit mix type of soil.
Regarding the Hermitage AOC, they own 1 hectare in the Lieu dit of “Les Dionnieres" that can also be found spelled “Les Diognieres”. It is located at the bottom of the Hill of Hermitage, right next to the town of Tain-L’Hermitage. It is divided between 0.8 hectare of red and 0.18 hectare of white. The soils is composed of Clay and Silica mixed with pebble stones.
More than 80% of the vineyards are located on steep hills and terraces, making harvest by machine impossible.
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Made from 40-year-old vines planted on granitic and rocky soils in the Lieu dit "Les Donnieres" at the bottom of the Hermitage's hill.
100% Syrah.
Intense inky ruby red color.
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality.
The finish is very long, clean and juicy and offers a great spicy mouthfeel.
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| Item number | Unit | Units/Case | Type | UPC - bottle | SCC - case | SRP/Unit |
| F0EE447003SYL | 750ml | 12 | Glass | 7 84585 02165 9 | 1 07 84585 02165 6 | $60.00 |
Soil is clay, silica and round pebbles.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed).
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
Tey will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.
Delicious with grilled red meat such as venison or lamb and most cheeses.
"(all whole clusters; fermented and aged in neutral oak barrels) Youthful purple. Heady, spice-accented boysenberry and violet aromas show excellent clarity and a hint of olive. Sweet and expansive on the palate, offering densely packed dark berry liqueur and floral pastille flavors plus a suggestion of spicecake. The impressively long finish features strong minerally cut, an echo of sweet blue fruit and chewy tannins that come in late. - Josh Raynolds"
- Antonio Galloni's Vinous (July 2017), 93 pts
Go To Fayolle Hermitage Rouge Les Dionnières
"A fresher, more aromatic style than most but it still has a broad, opulent element to it through ripe blackcurrants, intense spices and young grippy tannins.
Drinking Window 2021 - 2031."- Decanter (February 2018), 90 pts
Go To Fayolle Hermitage Rouge Les Dionnières
