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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 32 notes) - hiding notes with no text | | | Tasted by galewskj on 5/22/2022 & rated 90 points: Jan's in town (Kevin and Vicki's house): Decanted about an hour. Light, high acid but not high-toned. Pleasant and easy drinking but not terribly exciting. 89-90. (1871 views) | | | Tasted by rocknroller on 5/21/2022 & rated 91 points: Jan's Back in Town (Rocknroller's (Kevin & Vicki's Place)): Dark red color. Decanted for 45 minutes, drank a glass over 2 hours plus. Very high toned and floral nose, mineral dense, anise, wood spice, very brisk tannins, rustic, and still backwards. 90+ to 91pts. (1694 views) | | | Tasted by silhouette88 on 5/27/2021 & rated 90 points: Cork broke in half and was very dry. Dark in color for Pinot, dark maroon. Very jammy and medicinal on the nose. Medium tannin for a 2005 with a medium but soft finish. Savory and no fruit on the mouth. This still taste young. Would hold off on drinking for another 5 years. 90-91 (2156 views) | | | Tasted by Serge Birbrair on 4/15/2020: far less than the expectations :( (3137 views) | | | Tasted by robferguson1 on 1/26/2020 & rated 92 points: Cork a mess but wine in good condition, deep colour , advanced but drinking very well (2770 views) | | | Tasted by robferguson1 on 11/27/2019 & rated 93 points: Cork broke but my problem not the cork, young but very drinkable, have trouble distinguishing faiveley wines by crus but this was quality nevertheless. (2197 views) | | | Tasted by tbabes on 7/13/2019 & rated 90 points: A murky garnet core. Still quite young and primary, I won't open another bottle for 10 years. Notes of cherry, game meats, with hints forest floor. A ghastly match with the salmon! (2485 views) | | | Tasted by Alex G. on 3/29/2019: Clos Vougeot Lunch (Paradise Valley, AZ USA): Served blind. Oaky and youthfully exuberant but not tannic. A hint of sweet tobacco this has an almost Bordeaux quality to it. With air, this actually got more tannic and oaky. In sum, this is a baby, but it's interesting to pop and pour today. (2437 views) | | | Tasted by UFGators on 1/17/2019 & rated 94 points: Bold yet refined with many years to go. Very easy to drink right now. Stains the palate and teeth with an incredibly long finish. Even Bordeaux lovers like me can appreciate. (1950 views) | | | Tasted by texaswinelover on 12/21/2018: Purchased a decade ago from a wine lover in Florida who was thinning his stash. Without a lot of expertise in burgundy, I was concerned it’d be too thin and acidic. But...I was wrong. Delightful drink, feminine, with flowers like rose petals and red cherry or cranberry. Just a touch tart or sour. Tannins slightly chalky but very approachable. Really a wonderful drink tonight. (1703 views) | | | Tasted by Dvogt on 4/9/2018 & rated 93 points: From Mag. Decanted 1 hour. Black cherries, mushroom, damp earth, compelling acid, prominent oak. Nice. Will age other bottles a bit longer. (2363 views) | | | Tasted by BenBlu on 2/1/2018 & rated 88 points: Served after an outstanding Mugneret Gibourg Echezeaux 05. This was decanted for 1 hour. After the Echezeaux this came across as quite rustic, unpolished, sauvage, lacking fruit. Not a great expression of pinot noir. To me a big disappointment given vintage. A weak Clos Vougeot in general, and particularly for the vintage. (2322 views) | | | Tasted by winelover1808 on 11/26/2017 & rated 89 points: maybe it was the bottle i had, but this was very very tannic and not as giving or lithe as i expected. got better as it opened but disappointing (2646 views) | | | Tasted by sdchevs on 11/6/2017 & rated 91 points: Dark garnet; big fruit in the nose; black cherries; wood; balanced; good tannins; semi-chewy; long fruity semi-hard finish. 16.5-17 (2071 views) | | | Tasted by mzimberg on 4/22/2017 & rated 94 points: Gorgeously perfumed ruby purple. Wild aromas of very sexy rusty lavender and earth. Full masculine palate of savage, wild gamy meets, dripping cherry, damp earth, and spring flowers. Powerful, tannic finish. This is incredibly impressive, and very Clos Vougeot. (2722 views) | | | Tasted by conviction buy on 9/21/2016 & rated 89 points: Slowly bt decant, deep crimson with nose of rust and alcohol only hint of dark fruits. Dusty tannin on palate, earthy, rusty, mineral driven. Dry from mid palate, quite a lot of oak spice. Overall, seems shall give the wine the benefit of doubt, but I am not holding my breathe. (2807 views) | | | Tasted by dfresh on 8/14/2016 & rated 90 points: Still not in drinking window. Austere and stringent upon opening with exception of bouquet, which was surprisingly approachable and pleasant. After 24 hours started to open up but the flavor notes are more stewed prunes, black tea and forest floor. Far from any expressions of fruit. (2810 views) | | | Tasted by WinoRick on 8/12/2016 & rated 92 points: As usual, the last sip was the best. Very complex and balanced; ready to go. (2592 views) | | | Tasted by dfresh on 2/14/2015 & rated 87 points: Completely closed phase. Not an ounce of fruit. Zero finish. Even waited 3 hours. The only notes that eeked out were forest floor and mushroom. Hard too imagine this ever expressing any fruit or even drinkability. (4190 views) | | | Tasted by WoodieBayArea on 4/7/2014 & rated 92 points: drank over four nights, first time in a while when i want to use terms like "serious" and "stern", this btl had lots of material and oomph, but wow was it unyielding, i am committed - tho i often break my promises on wine opening - to refrain from opening my remaining three bottles for a good 7-10 years, wine was tannic, acidic, spicy (almost burned on the palate like a hot pepper), it had bitterness and coffee flavors… i am hoping this turns into a cornucopia of secondary flavors when it settles down, and if really lucky some fruit will appear alongside, but not a stitch of fruit at this point, 92 is due to obvious material and not because i enjoyed drinking this on any of the four nights (4616 views) | | | Tasted by mzimberg on 3/17/2013 & rated 96 points: Iron and rust, earth and chestnut aromas. Amazing complexity. Not as closed as I expected. Dirty mushrooms. . Ruby to the core. Tomato and beef bullion. Incredible cristilline complexity. Long and pure. Outrageously delish. This is the real deal clos vougeot. Multi minute finish. Among my favorite clos vougeot. (5197 views) | | | Tasted by gigmoney on 1/26/2013 & rated 95 points: 2 hr decant. Echo what Carlwhat says. Truly a beautiful wine with a long, persistent finish. The structural element is well pronounced, but I won't be touching remaining bottles for another 7-10 yrs. Very bright future ahead. Considering picking up more. (4872 views) | | | Tasted by andycampe on 12/27/2011 & rated 96 points: very clear mineral taste, red fruits on the tongue, quite dry, very long finish, (5766 views) | | | Tasted by carlwhat on 2/6/2010 & rated 94 points: great young wine. deep rich flavors with intense flavor authority. the finish went on and on... and while i found many 2005s to be all about fruit, lots of it and all up front, this wine had a different persona; while the fruit was there, it was more framed by the structural elements of the wine. (5017 views) | | | Tasted by FieldingYost on 8/27/2008 & rated 93 points: Layers of crushed rock, red berries, earth, and pine swirl on the nose. The nose is generous, expansive, deep, dark, and expressive. For the first hour this was opened, and despite being decanted, it was nearly shut down. It gripped, and the tannins took over completely, leaving little but a mouthful of sweet earth. The wine started to come around after several hours. Plenty of upper-register red fruit here, with girth, sap, and fine-grained tannins. A very big wine at this stage. This is one for the cellar. Try again in five years, minimum. (4586 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, March/April 2008, IWC Issue #137
(Domaine Faiveley Clos de Vougeot) Subscribe to see review text. | The World of Fine Wine, March 2007, Issue #15
(Faiveley Clos Vougeot) Login and sign up and see review text. | By John Gilman
View From the Cellar, Mar/Apr 2007, Issue #8, The 2005 Burgundy Vintage- Round Two
(Domaine Faiveley Clos Vougeot) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Joseph Faiveley Clos de Vougeot Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and The World of Fine Wine and View From the Cellar and Burghound. (manage subscription channels) |
| Faiveley Producer website
Importer websitePinot 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.France 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 de Nuits on weinlagen.infoClos Vougeot Grand CruDescrittore tipico: menta e cioccolato, più precisamente after eight (spera si scriva così il nome del noto cioccolatino alla menta); ancora più precisamente, questo è un riconoscimento tipico delle sub-zone nella parte mediana e alta di Clos Vougeot, più raramente della parte bassa, al confine della RN74.
On weinlagen-info |
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