2006 Faiveley Gevrey-Chambertin

Community Tasting Notes (16) Avg Score: 89.2 points

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  2/23/2022 - caspernick Likes this wine: 92 Points

  I was reading an olde book about French wines, written a few years ago and chock full of iconic classics. I stumbled across a Burgundy wine that I recognized so I checked my cellar and sure enough I had a bottle or two of this 2006 Gevrey-Chambertin. My mind was instantly made up- Duck Confit and a glass of this aged Pinot Noir would fit my dinner plans perfectly. I needed help getting the cork out, the Ah-so was a savior...
  
  For a 16 year old Burgundy there is plenty of medium ruby color with virtually no sign of bricking. The nose is exactly what I was hoping for. Stewed cherry, barnyard, garigue, dried herbs and cooked strawberry essence. Very little oak is evident but the tertiary notes are singing. On the palate it is very smooth, tart, dry and still very tannic. Medium (+) intensity flavors of cooked cherry dominate with supporting notes of raspberry, strawberry and rhubarb crumble. The barnyard/garigue and dried herb components are present but the tartness is a bit much. It is medium (-) bodied and has a mid length finish. This is still a young wine with more evolution left, which contradicts the original assumptions that it would peak in 2013. There is plenty of structure and fruit to last until 2028 at the least. Under-scored and under-estimated- this $80 wine gets 92 points from me and 5 stars. Glad I cellared a few bottles, looking forward to more evolution.
  
  https://wp.me/p125DB-2v4

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  9/23/2018 - dsimmons Likes this wine: 87 Points

  Drank with red salmon sushi. Dirty tannin and acidity overwhelm remaining fruit. Not really my style. Last bottle.

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  5/12/2014 - CMN wrote: 89 Points

  Pours a medium cherry red.
  
  On the palate, integrated flavors of black cherry, cranberry and spice. Tannins are light but prickly. Plenty of acid is apparent. I find this much more pleasant than my last go round with this wine with no "cooked" character. Short finish detracts a bit.

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  6/30/2013 - Tim Heaton wrote:

  Aerate to decanter, served immediately, non-blind. Medium garnet, no sign of age. Fairly muted aromas (even after 1 hr in decanter) of red floral, spice, apple peel and stone fruit. Somewhat austere on the medium-bodied, high acid palate. Good enough with a meal, but kind of tough to enjoy on its own unless you're an acid freak - there's just not that much fruit or anything else here to keep one's interest. Even at the 90 minute mark, after the King Salmon dinner had been finished, this had not changed/opened. 13,0% abv, thru 2015

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  12/18/2012 - CMN wrote: 87 Points

  Lots of slightly sweet red fruit and baking spices on the nose.
  
  On the palate, no sweetness. A load of acid masking the tart cherry flavors. A lot of baking spices coming through as well. Velvety tanins are quite pleasant, but the acid is a bit too prominent.
  
  Revisited a couple days later and found a syrupy component on the back end. I don't think this will ever be a great bottle, but recommend a hold for at least 2 years.

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