Bernard Faurie, Hermitage Bessard/Meal, 2016 040326OFFER and a subtle spice that

and a subtle spice that builds gently

Fermented in stainless steel to protect that freshness

The 2022 vintage shows what makes this site special—richness without heaviness

Madrecuixe barely looks like an agave: instead of the fat pineapple most people picture

named for the national bird of Trinidad

Bernard Faurie, Hermitage Bessard/Meal, 2016 040326OFFER and a subtle spice thatBernard Faurie crafts Hermitage from just 1. 7 hectares across three of the appellation's most prized lieux dits. This cuve blends fruit from Les Bessards and Le Mal, two steep hillside vineyards that define Hermitage's character. Faurie represents the artisanal side of this legendary Northern Rhne appellation. His small production focuses entirely on expressing these ancient terroirs through traditional winemaking. The 2016 vintage showcases the