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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 42 notes) - hiding notes with no text | | | Tasted by mclanew on 4/11/2024 & rated 94 points: Popped and poured. A bit austere and closed on the nose even after rigorous swirling. Similiarly the palate seems reserved, structured with some lingering unresolved tannin. There is ripe black cherry, raspberry, herbs and iron coming through. Terrific concentration and length. This is one for the ages but I would let it develop in the cellar a bit longer. The score is a guess. This could be better. (302 views) | | | Tasted by winemaker on 11/18/2023 & rated 92 points: Still a bit burly. (948 views) | | | Tasted by Musigny1955 on 5/11/2023 & rated 93 points: {Corton Clos des Corton tasting organized by JL at Black Cat; purchased on release by me; decanted at 3 pm and tasted 7.30 or 8 pm. I thought the nose a bit reserved but very pure initially, others disagreed; tons of pre-2007 change in winemaking concentration ... but still tight, just a baby. Both the 1993 and 1990 were better resolved and a better match to the excellent dinner tonight, but I think this will rival them in time - still just very very young. (1570 views) | | | Tasted by hprphf on 11/19/2022 & rated 92 points: Drinking well, with polished floral aromatics. 92-93 (2245 views) | | | Tasted by Musinus on 10/19/2022 & rated 93 points: Youthful purple color. Potent aromas of black raspberry, earthiness, light pipe tobacco and allspice. Palate is sweet and echoes red berries. Not a persistent finish. Abundant freshness and with time, the tobacco character and cherry liqueur assume control of aromatics. Over two hours, the nose evolves to rustic, earthy, cherry liqueur aromas concealing hints of sandalwood. Flavor profile of red berries, nicely balances sweetness and acidity. At a good spot currently and very satisfying. (2107 views) | | | Tasted by acheng on 4/15/2022 flawed bottle: Corked (2430 views) | | | Tasted by UFGators on 10/9/2021 & rated 93 points: Still not ready but can be enjoyed now with length decant. Super concentrated. Loads of energy and depth. Hold (2634 views) | | | Tasted by robferguson1 on 9/13/2021 & rated 94 points: I keep opening too soon , 5 years (2258 views) | | | Tasted by Philip67 on 7/30/2021 & rated 93 points: Sweet red fruits of the forest, big tannins slowly softening. Great balance of fruit and structure. Long and complex. Young needs at least 10 years. (2329 views) | | | Tasted by essconsults on 12/25/2020 & rated 88 points: 88 on Spec. Who knows in the future? But as Burgundy Al commented in July, it doesn’t taste like Burgundy. Just took a taste using a Coravin and while the nose is interesting the rawness of the wood tannins overwhelms the finish. The Faiveley style or the vintage? I’m 72-wines like this should not be sold to anyone above the age of 50 on release. (2734 views) | | | Tasted by MRG73 on 12/24/2020 & rated 93 points: A bit of advice, if you open this, fully decant it and don't touch it for 2 hours. On opening, it is bitter and tight to the point of not being enjoyable. 3 hours after opening the wine drunk well. Super intense and concentrated with a certain inky iodine and salinity to it I have not experienced before. Certainly not a feminine pinot, well and truly at the masculine end of the scale. I would have rated this 95 but for the drying tannins on the finish. Typical of some 05's I guess. I will keep my other bottles for another 5 years. (2172 views) | | | Tasted by robferguson1 on 12/18/2020 & rated 93 points: Very dark without the cherry look of lighter years, brooding and in need of heaps of time (1803 views) | | | Tasted by drjb on 7/29/2020 & rated 95 points: Wine Group Dinner #176, Harvey's Restaurant, Brisbane. 2005 Grand Cru ( Ex-Gevrey ) Burgundy Dinner. (Harvey's Restaurant, James St, Fortitude Valley, Brisbane.): Wine Group Dinner #176, Harvey's Restaurant, Brisbane. 2005 Grand Cru Burgundy Dinner. This wine is a more savoury expression of Corton with a deep cherry colour and a complex nose of dark raspberry, black cherries, all-spice, freshly cut beetroot and limestone. The palate is midweight with a core of dark fruit and a mineral kick in the still tannic finish that lingers nicely. This wine is still a youngster. (2609 views) | | | Tasted by Burgundy Al on 7/2/2020: Served blind. Didn’t think it was Burgundy... so firm and tannic. When told it was, then clearly 2005. So much here, but give this another decade in the cellar. (3665 views) | | | Tasted by kenv on 4/28/2019 & rated 94 points: Burgundy Dinner with the Chevaliers du Tastevin (Chez Mike, East Greenbush, NY): [Open for about four hours.] Black cherry nose. Rich, juicy, tannic. Still quite young. Needs at least 5 years more to fully open up. 94-96 points. (4067 views) | | | Tasted by robferguson1 on 11/9/2018 & rated 93 points: Too early but good anyway, great colour long finish , all the good stuff but lay off for 5 plus years (3490 views) | | | Tasted by Musigny1955 on 1/8/2018 & rated 94 points: OK, hope this scares you off trying this soon unless you have a lot. {Purchased on release, perfect fills, 1 of 6 bottles corked, served from Confrerie cellar for Confrerie event, notes all from sound bottle}. (Last bottle opened April '16 took 3 hours to open, so should have decanted in morning for evening tasting). Initial nose and palate were gorgeous, this is a regal wine. Glimpses of ripe seductive fruit and beautiful aromatics behind a wall of austerity and excellent (but big) tannins. Very Pinote, subtle iron soil elements, huge mid-palate, but wow it's criminal to open this now. Very tight, and got even tighter after being open over 90 minutes!. There were a lot of surprised experienced Chevaliers in the room who are used to red Corton (which takes time) not being more forward at 12 years. Shockingly unready and shockingly good. In the long run will likely equal the 2005 Jadot Bonnes Mares (96) we tasted at the same event, .... but not any time soon. Wow. (5158 views) | | | Tasted by ccn on 12/25/2017 & rated 94 points: Powerful, elegant, and balanced. Starting to show well but with 10-20 years ahead. Wow from the first moment (3935 views) | | | Tasted by mzimberg on 4/22/2017 flawed bottle: Corked :( (5259 views) | | | Tasted by JonnyG on 12/2/2016 & rated 93 points: Surpirsingly approachable already, though with decades ahead of it. Dense, chewy and robust, with deep red fruit notes and a touch of spice on the finish. Meaty and rewarding. (4712 views) | | | Tasted by Musigny1955 on 4/20/2016 & rated 95 points: At 1995 & 2005 blind Burgundy tasting by group. This tasting's wines show the 2005 vintage to be a great one but not forward like 1985. Immense depth, balance, length, .... everything in place for greatness. Despite 3 hours of being open never overtly flowered although it unfolded. Has almost a liquorishness in the mid palate it is so packed with flavor - but not over ripe. Magisterial wine, will not touch another bottle for another 5 years. Wow. My WOTN. (5547 views) | | | Tasted by Collector1855 on 1/17/2016 & rated 93 points: From 0.375. Medium-dark garnet. Discrete nose of red and blue fruit, forrest, earth. On the palate quite reductive, not revealing much aroma. Dense and well structured but not drying. Wow, if this small bottle is still so closes after 10 years I wonder how long it will take for the normal and bigger formats. Wait till 2020. (5028 views) | | | Tasted by Jeremy Holmes on 8/31/2015: Dense and chewy but really complex. So much mineral and so deep. A 50 year wine in the making. (5349 views) | | | Tasted by King Julien on 8/19/2015 & rated 92 points: Decanted 5 hours. (3967 views) | | | Tasted by King Julien on 11/21/2014 & rated 91 points: Decanted 2 hours, improved over the next 2 hours, needs longer decant. (4653 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Faiveley’s Corton Clos des Cortons Faiveley: 1986-2015 (March 2019) (3/1/2019)
(Domaine Faiveley Corton Clos Des Cortons Faiveley Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2008, IWC Issue #137
(Domaine Faiveley Corton Clos des Cortons Faiveley) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (8/2/2007)
(Dom Faiveley, Clos des Cortons Grand Cru Corton Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (8/2/2007)
(Dom Faiveley, Clos des Cortons Grand Cru Corton Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/2/2007)
(Dom Faiveley, Grand Cru Corton Red) Subscribe to see review text. | The World of Fine Wine, March 2007, Issue #15
(Faiveley Corton-Clos des Cortons Faiveley) 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 Corton “Clos des Cortons”) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Joseph Faiveley Corton-Clos des Cortons Faiveley Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoCorton Grand Cru1er Cru |
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