Decanter for sediment. Surprisingly open for a 95 and for a Faiveley. Ample black fruit and black tea. Tannins are actually balanced with the fruit and the palate is pretty smooth. Just entering its drinking window if I had to guess. Perfect with roast chicken and mushroom. A pleasant surprise.
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Super Bowl 2017 (Alpharetta, GA): See through crimson with orange rim; floral, dollop of oak, plump, sour cherry, orange; good grip, firm acid, a bit somber, firm structure, strong cherry mint; initially was in Burgundy but had so many qualities of a Burgundian Barolo, some thought it was too mean to be Burg though it still had an airiness to it; Faiveley of this time period makes sense, why didn't I think of that- playing the man.
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Dark purple with no sign of age. Primary nose of raspberry, cranberry, and oaky spice. This is incredibly young, still primary and ripe, with unintegrated oak. Dark berries in the mouth. Dusty tannins. This Chambertin-Clos de Bèze is an oddball but there is enough fruit and structure that it could come together yet. Give it five more years?
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Popped and poured. Very good. Agree with others that this seems very young. Drank over ~3 hours and it only got better. But, this is well integrated at this point and very enjoyable. Would appear this has a long life ahead still. 93-95 at this point.
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I found this to be frightfully young after two hours of decanting. It's still primary to me, a big wall of structure hides very cool and clean red pinot fruit. There is underbrush and cranberry spice notes. Faiveley is old school and takes time to come around, this wine does little to change that reputation. If I had more I'd wait at least 3 or more years before opening.
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Still young, with plenty of cool fruit showing on the nose - but tight and tannic on the finish. This feels like it will be very nice when integrated and resolved, but another 3-5 years is required. I hope the fruit holds up (and think it will). A-?
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Young wine that shows you it's class if you give it the time to do so. Lots of spices,cranberry and pom,tea leaves,and purple flowers on the nose. Tight palate that has a ton going on behind the acid and and tannins, soy sauce,red fruits,roses, and baking spice. Really tight this will be fun to revisit in 5+
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90s Gevrey Grand Crus (Kiki's Bistro, Chicago IL): nose: rather perfumed nose with all sorts of red fruits, spice tones, roses, red cherries and bits of earth. There is some body behind the perfumes, but this goes more the elegant route
taste: extremely well balanced medium feel with medium/high acidity and some stiff tannins along with deep tones of red fruits, spices, red cherries, earth tones and a touch of red florals. Comes off as very youthful with the acidity being a bit overbearing
overall: This still needs some time to come around fully on the palate. It could've used a bit of air before popping but it also showed the classic faiveley tannins and acid. The nose is very elegant right now and the wine had a medium ruby color
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This was from the one bottle of the lot that has a lower fill. Cork stained about 3/4 way up. Dark red. Solid nose of cool, dark fruit. This was showing some fruit, but still plenty of tannin. A very good wine, but I would guess the rest of the bottles will need more time - but looking forward to trying again in a few years. A-
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7/21/2017 - FYC wrote:
Decanter for sediment. Surprisingly open for a 95 and for a Faiveley. Ample black fruit and black tea. Tannins are actually balanced with the fruit and the palate is pretty smooth. Just entering its drinking window if I had to guess. Perfect with roast chicken and mushroom. A pleasant surprise.
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2/5/2017 - Rezy13 wrote: 93 Points
Super Bowl 2017 (Alpharetta, GA): See through crimson with orange rim; floral, dollop of oak, plump, sour cherry, orange; good grip, firm acid, a bit somber, firm structure, strong cherry mint; initially was in Burgundy but had so many qualities of a Burgundian Barolo, some thought it was too mean to be Burg though it still had an airiness to it; Faiveley of this time period makes sense, why didn't I think of that- playing the man.
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11/6/2015 - rlove wrote: 90 Points
Dark purple with no sign of age. Primary nose of raspberry, cranberry, and oaky spice. This is incredibly young, still primary and ripe, with unintegrated oak. Dark berries in the mouth. Dusty tannins. This Chambertin-Clos de Bèze is an oddball but there is enough fruit and structure that it could come together yet. Give it five more years?
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8/30/2015 - Kemo Sabe Likes this wine: 93 Points
Popped and poured. Very good. Agree with others that this seems very young. Drank over ~3 hours and it only got better. But, this is well integrated at this point and very enjoyable. Would appear this has a long life ahead still. 93-95 at this point.
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10/11/2014 - soyhead wrote:
nose - plum, roasty. amazing nose
mouth - clean but big fruit, nice raspberry, blackberry. very refreshing. nothing overdone here
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3/8/2012 - decaturwinedude wrote: 90 Points
I found this to be frightfully young after two hours of decanting. It's still primary to me, a big wall of structure hides very cool and clean red pinot fruit. There is underbrush and cranberry spice notes. Faiveley is old school and takes time to come around, this wine does little to change that reputation. If I had more I'd wait at least 3 or more years before opening.
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3/27/2011 - MC wrote:
Still young, with plenty of cool fruit showing on the nose - but tight and tannic on the finish. This feels like it will be very nice when integrated and resolved, but another 3-5 years is required. I hope the fruit holds up (and think it will). A-?
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1/3/2011 - LeatherPalate wrote: 92 Points
Young wine that shows you it's class if you give it the time to do so. Lots of spices,cranberry and pom,tea leaves,and purple flowers on the nose.
Tight palate that has a ton going on behind the acid and and tannins, soy sauce,red fruits,roses, and baking spice. Really tight this will be fun to
revisit in 5+
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12/7/2010 - KeithAkers wrote: 92 Points
90s Gevrey Grand Crus (Kiki's Bistro, Chicago IL): nose: rather perfumed nose with all sorts of red fruits, spice tones, roses, red cherries and bits of earth. There is some body behind the perfumes, but this goes more the elegant route
taste: extremely well balanced medium feel with medium/high acidity and some stiff tannins along with deep tones of red fruits, spices, red cherries, earth tones and a touch of red florals. Comes off as very youthful with the acidity being a bit overbearing
overall: This still needs some time to come around fully on the palate. It could've used a bit of air before popping but it also showed the classic faiveley tannins and acid. The nose is very elegant right now and the wine had a medium ruby color
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11/9/2010 - MC wrote:
This was from the one bottle of the lot that has a lower fill. Cork stained about 3/4 way up. Dark red. Solid nose of cool, dark fruit. This was showing some fruit, but still plenty of tannin. A very good wine, but I would guess the rest of the bottles will need more time - but looking forward to trying again in a few years. A-
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