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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 91 pts. in 11 notes) - hiding notes with no text | | | Tasted by Derek Darth Taster on 10/23/2022 & rated 95 points: Latricières-Chambertin theme at Maison Dakota late night. Drank in Grassl Cru.
Appearance is clear, pale intensity, ruby colour going garnet. Legs.
Nose medium+ intensity, with aromas of dirty animal, lovely tertiary earth, red spice, dusty red fruits. Developing.
On the palate, dry, juicy high acidity, medium alcohol (13.5%), medium+ tannins, medium+ body. Medium+ flavour intensity, with flavours of salty animal meat, dirty earth, dusty red cherries, plum, red spices. Long finish. Some yummy vegetable on day 3.
Very good quality. Superb nose and palate right up my personal alley. In the zone already. (1227 views) | | | Tasted by winemaker on 7/23/2022 & rated 94 points: Excellent. Tannins have softened with sappy, minerally red fruits. (1081 views) | | | Tasted by Nanda on 3/6/2021 & rated 92 points: Needs an hour in the decanter to smooth out. Singing aromas of meaty, spicy, herby black cherry. Concentrated and powerful fruit that is lively, juicy and seamless. Clean finish with lots of meatiness. Very good now and should hold at this level for a decade+. (1807 views) | | | Tasted by Francophile1 on 10/27/2019 & rated 95 points: Dang this is good. I wish it had showed earlier in the night’s line up because it could have been a contender. Everything I love about Burgundy in a glass. Delicious and drinking great now. I recommend decanting for 1 hour if drinking now. (2185 views) | | | Tasted by onboisduvin on 9/2/2019 & rated 91 points: This bottle gave me back some confidence on Faiveley. Side by side with faiveley GC CdB 2003, this one sent out floral notes in the nose and acidity in the mouth. 2003 CdB sent.......message of Bordeaux wine. Though not as graceful or deep as Rouget NSG village 2004 (also side by side), this one stops me from selling all my Faiveley wine instantly. (2006 views) | | | Tasted by Francophile1 on 10/20/2017 & rated 90 points: This needed 30 minutes to sit in the glass and blow off a bit of effervescence and open up. Once opened, the nose was an elegant expression of red fruits intertwined with minerals and damp earth. Tart cranberry with a nice acidity. However, the tannin on the wine taught and drying. Maybe a few more years in the bottle will help it to fully come together? Only time will tell. (2768 views) | | | Tasted by ETT95 on 8/14/2015 & rated 91 points: It's fruity, mainly red fruits. It's aromatic, subtle and elegant. Enough acidity. (3518 views) | | | Tasted by Burgundy Al on 10/13/2011 & rated 90 points: Faiveley Dinner with Bernard Hervet (Charlie Trotter's - Chicago IL): Pale color. Aromas of red cherry, dried herbs and some oak. Palate shows red and black cherry, then good herbs and spice. Tannins start coming through in middle, then lots of acidity on middle and finish. This will need plenty of time for balance. (5631 views) | | | Tasted by kosinski on 7/19/2011: Domaine Faiveley Wine Dinner (The Village Pub, Woodside, CA): Completely disagree with Tanzer on this one. This wine is young and approachable right now. Just lovely. Silky and floral. (5053 views) | | | Tasted by Burgundy Al on 4/27/2010: Domaine Faiveley Visit, Tasting 2008s (Nuits St.-Georges): Black cherry and classic animale Gevrey character on nose. Good black cherry on palate with fresh herb flavors. Good power, density and structure. This will need some time in the cellar but has great raw materials. (4822 views) |
| 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.info |
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