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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2022 (based on 89 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 90 pts. in 15 notes) - hiding notes with no text | | | Tasted by Avid Wino on 10/8/2023 & rated 93 points: Autumn leaves, sour cherry, sweetly fruited yet somehow earthy silty tannin. Ample length. Quality and a pleasure to drink. (210 views) | | | Tasted by Avid Wino on 4/12/2020 & rated 92 points: Earth and cherry and Autumn leaves and spice including a touch of Dutch licorice. Excellent balance, ample length. Silky slippery Pinot joy. Fruit is at its most intense in the chalky tannins on the finish. Enjoyed this! Big nose on opening, decanted for 30 mins before having a sip, and the bottle improved through the two hours it took to be emptied... so a couple more years won’t hurt, but this is good to go now I think. (1296 views) | | | Tasted by wynnewood500 on 12/30/2018: Drinking very well. Served at a family reunion with no detailed notes. (674 views) | | | Tasted by RN on 2/7/2018 & rated 89 points: Still tightly wound and ‘high pitched’. Lean and long. Hasn’t changed much in the last 3-4 years. This wine should develop in something quite special (given that it’s from Mercurey). (1940 views) | | | Tasted by RN on 8/30/2016 & rated 89 points: Still tightly wound with lots of acid. Needs more time. A bit rustic at the moment. (2393 views) | | | Tasted by RN on 1/14/2015 & rated 90 points: rich cherry and spice on front and mid palate. Long satisfying length for such a modest burgundy. This wine held together for 3 days. Should last many years. (3299 views) | | | Tasted by BCharlieG on 10/14/2014: Not going to rate this wine. Wasn't showing. Either a bit of a dumb phase right now or simply WAY tighter than i expected. Opened, decanted for 40 minutes, consumed over 3 hours. Tight and all tart fruit. Almost showing nothing. odd. (3756 views) | | | Tasted by RN on 5/3/2014 & rated 90 points: This wine has changed a lot over the last 12months if this bottle is any indication. Previously extremely austere, promised a lot but delivered little even after decanting. Now we have some fruit, tannin and mouth feel. Remained consistent over 3 nights - unusual for a wine at this price point. This will only get better and better. (2769 views) | | | Tasted by RN on 5/3/2014 & rated 91 points: This wine has changed a lot since I drunk it over 12 months ago. Previousl bottles austere and lacked any depth or interest even though you could tell there was quality. Now it has started to blossom with fruit evident and nicely intergrated tannins. It didn't change over 3 nights - very unusual for a wine at this price point. Long life ahead. (3293 views) | | | Tasted by BCharlieG on 3/17/2014 & rated 92 points: Absolutely beautiful wine. Nice ripe fruit given Chalonnais here...bright cooked strawberry and raspberry with hints of pomegranate but not overhwleming. This wine is austere with such elegant herbal notes - bay leaf and mint with hints of cool dirt. Good minerality and high acid. keep sipping and sipping... There is an absolute perfect kiss of wood on this too to create an elegant round mouthfeel...this pinot is excellent for the price (2421 views) | | | Tasted by EmDubyah on 3/5/2014 & rated 89 points: Clear light ruby. Red fruit on the nose with a touch of pencil shaving. Bags of red fruit lovely juicy mouthfeel w minimal tannin. Minimal oak treatment. Jubey fruity and very pleasant. Slightly mineral savoury finish. Decent length. Not earth shattering but yum. (1921 views) | | | Tasted by JonathanP on 10/24/2013 & rated 89 points: Similar to previous note - flavours are fresh and nicely focused, with cherry, red berries, subtle earthiness and some spice. Acids impart a nice minerality and the tannins are quite refined. Good balance. (1768 views) | | | Tasted by winopops3 on 3/9/2013 & rated 89 points: Flavors dominated by black cherry, hint of strawberry and earth. Medium finish. Really quite nice at this price point. Of the 2010 Faiveley Mercureys, I favor the Myglands by a bit, but splitting hairs. (1707 views) | | | Tasted by JonathanP on 3/3/2013 & rated 89 points: Nose was moderately expressive from the get go, but more so after two hours of slow ox, revealing cherry pit, lemon pith, clove, violets and earth/minerals. Good intensity and focus on the palate, which is medium bodied. Tannins are polished and impart a subtle grip to the finish, but the highlight here are the bright acids which lend the wine great freshness and purity. This really hits a sweet spot - excellent QPR. Drink now with a good airing or in 5-10 years time. (1716 views) | | | Tasted by winopops3 on 12/5/2012 & rated 90 points: Medium ruby. Notes are from second day. Nose not giving up much -just a hint of dried flowers and earth. Palate with beautiful fruit, cherry, strawberry. Hint of earth and mineral on the back end with medium finish. Another excellent 2010 Mercurey from Faiveley. (1674 views) |
| Faiveley Producer website
Importer website2010 Faiveley Mercurey 1er Cru Clos du RoyTHE VINTAGE
The 2010 vintage produced pure, concentrated wines combining strength and character.
APPELLATION DESCRIPTION
This small parcel, known as a 'clos', formerly belonged to the Kings of France. It was considered as one of the appellation's best parcels and was purchased by the Faiveley family in 1971. This wine could be compared to a Côte de Nuits village in terms of its delicate tannins and length on the palate.
ExpositionSouth, Sout-West
Soil Clay-limestone, white marls
Grape Variety Pinot Noir
Characteristics of our plot
Surface area2 ha 54 a (6,28 Acres)
Years the vines were planted 1971, 1982
WINEMAKING
The grapes are cut harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are pumped over twice daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 15 to 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 15 months in French oak barrels (30% of which are new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature.
TASTING
The nose exudes small red fruits combined with notes of oak and spice. The palate offers good balance, rich aromas and delicate tannins resulting in a very distinctive wine with exceptional aromatic persistency.
Serve withFillet of beef, lamb chops
Serve at14°C to 16°C
Cellaring Potential7 to 10 yearsPinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Clos du Roy Exact position on weinlagen.infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte Chalonnaise Single vineyards on weinlagen.infoMercurey 1er Cru Lieux-dits of Mercurey on weinlagen-info |
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