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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 18 notes) - hiding notes with no text | | | Tasted by empire80 on 7/27/2023 & rated 92 points: Delicate (almost dilute!), lovely balance, still fresh, subdued strawberry fruit, nice finish. This reminds me why I enjoy Burgundy, but also it frustrates me at how expensive it is, even for this! Lovely wine but I wouldn't buy it at the current price! (428 views) | | | Tasted by JHH51 on 12/31/2022 & rated 91 points: Decanted for 60 minutes and served with grilled ribeye, roasted cauliflower and baked potato. Nose of bright cherry, medium body with cherry notes and salinity, good balance, though the ripeness masks the acidity level I would prefer, and medium to long finish. (613 views) | | | Tasted by JHH51 on 3/19/2022 & rated 92 points: Muted nose, with cherry notes. Medium body with pepper notes, sauvage, salinity and acid in the finish. (1063 views) | | | Tasted by jeffreylubowski on 6/23/2020 & rated 88 points: Rare miss by faiveley for me. Not bad but not up to what this plot should be. It kind of had an Oregon pn flavor profile? Sweet cherry a little bit of earth and mushroom but nothing top deep or lasting. Just kept getting new world on this. I have had quite a few 2012 faiveley that I loved too. Maybe an off bottle or off day for me. (2572 views) | | | Tasted by JHH51 on 3/19/2019 & rated 90 points: Required 1 plus hours to open. Faint floral notes but more dominant acidity than fruit. Long finish. It needs more time to mature. (2729 views) | | | Tasted by vinhonotte on 10/7/2018 & rated 93 points: pale ruby; quite acidic, tannic, pretty intense, acacia, blackberry, cedar, chalk, earthy, grassy, bit of leather and meat; nice! (2643 views) | | | Tasted by vinhonotte on 8/28/2018 & rated 94 points: pale ruby colour, but very solid berry, lavender, and mint nose, with good tannic structure and very grassy, earthy flavours, with elderflower and cherries; great! (2623 views) | | | Tasted by SMZ on 4/10/2018 & rated 92 points: Classic Burgundian.....good, solid Pinot...did well the second night. (2452 views) | | | Tasted by markricardo on 3/2/2018 & rated 95 points: Stunning wine. I cannot believe how well it is drinking now. Very Les St. George with sweet red fruit, earth and dusty but well integrated tannins. On the nose and the palate everything is in place with this wine. It can definitely go another decade but it may not be worth waiting as it tastes do darn good now. An excellent Les St. Georges. Grand Cru quality for sure. (1890 views) | | | Tasted by jkvedar on 12/31/2017 & rated 93 points: Lovely nose of rose petal, mushroom,loam and cherry. With just a bit of air, we’ll-balanced with good acidity and fine tannins. Long, pleasant finish. (1336 views) | | | Tasted by rocknroller on 7/30/2016 & rated 92 points: Annual Wine Group Summer Event - BBQ Brisket at Siggy's (Siggy & Jenny's Place, Mpls, MN): small pour. I didn't take any notes on this, but I recall it being very nice, fresh and bright berry fruits. Should be a very nice wine in a few years. (2556 views) | | | Tasted by chablis28 on 7/30/2016 & rated 92 points: Right there with R&Rler on this one. Faiveley has really upped there game recently. (2625 views) | | | Tasted by chatters on 3/25/2015: Burgundy Tasting (Ivy, George Street, Sydney): Funky, slight muted, red fruit spice…rich, slight red berry fruit heavily balanced by spice with flour textured tannin which fruit persists. Long. Nice (2824 views) | | | Tasted by HowardNZ on 6/27/2014: Tasting at Domaine Faiveley; 6/27/2014-6/28/2014: Deep red colour. Complex, plummy, fruit and spice on the nose, with some (dark) florals. On palate, this wine needs time. Rich savoury sous-bois flavours on entry. Lots of power with spicy, floral, earthy, savoury flavours on the palate. Great depth and fine grained tannins. Large scaled, structured, tense and long on the finish. Very primary – this wine should be stunning in 15 years or so. (3275 views) | | | Tasted by rjonwine@gmail.com on 2/10/2014 & rated 91 points: Medium dark ruby color; reduction, saline, tart raspberry nose; tight, focused, tart raspberry, saline, mineral palate with fine, sweet tannins; needs 4 years; medium-plus finish (522 views) |
| By Allen Meadows
Burghound, Jan-14, Issue #53
(Domaine Joseph Faiveley Nuits St. Georges "Les Porêts St. Georges" 1er 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2014, IWC Issue #172
(Domaine Faiveley Nuits-Saint-Georges Les Porets-Saint-Georges) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/10/2014)
(Faiveley Nuits St. Georges 1er Cru Les Porêts Saint-Georges) Medium dark ruby color; reduction, saline, tart raspberry nose; tight, focused, tart raspberry, saline, mineral palate with fine, sweet tannins; needs 4 years; medium-plus finish 91 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (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.Les Porêts Saint-Georges 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 de Nuits on weinlagen.infoNuits St. Georges 1er Cru A.O.C. Nuits-Saint-Georges (Syndicat Viticole de Nuits-Saint-Georges)
Vineyard map on weinlagen-info |
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