1996 Faiveley Mazis-Chambertin

Community Tasting Notes (13) Avg Score: 91.2 points

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  2/12/2022 - jondrinkswine Likes this wine: 92 Points

  The key here is slow-oxing the wine to allow it to unfurl. At first there was little fruit and only tertiary notes. Over the next few hours the fruit profile developed from cranberries, tart red cherries and red plum, eventually with black plums and spice notes adding to the mix. In the glass, the fruit flavors are somewhat fleeting — the fruit develops and eventually fades (which is why I say slow ox). The real highlight is the beautiful acidity that provides vibrancy to fruit that otherwise has a stewed/dried profile.

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  2/1/2021 - grub94 Likes this wine: 90 Points

  So sad, waited too long to enjoy the last of these bottles. Some thin red fruit jams on the nose and palate with forest loam and baking spice on the palate. Sadly though, everything was fading including the acid backbone that held this together so nicely five years ago. The Boeuf Bourguignon did help it along. Drink up? Hope the mag has survived a little better.

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  4/25/2020 - hsacks Likes this wine: 90 Points

  Alas, 8 years later this wine had not of the richness or length of the 6/10/12 bottle. Instead it was an elegant and fragile Grand Cru which died about 30 minutes after opening.

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  2/22/2019 - RN wrote: 92 Points

  Needs at least 1 hr decant you open- otherwise somewhat brown, sullen and dumb. Slowly comes alive by 2nd hour. 2nd night (saved in a 1/2 bottle) shows more substance and elegance. Needs some food to show it’s best. Spine of acid dominates muted stewed fruit. Ultimately good but not great.

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  9/25/2014 - Goldstone wrote: 87 Points

  Faiveley vs. Jadot: 1993 vs.1996 (Hong Kong Country Club): Pre-dinner blind tasting.....all wines had been decanted for several hours. Very light and bright transparent red colour with an orange hue at the rim. Nose is ferns....... very tight but there are classy sous bois and woodland wild strawberries lurking in the background broodingly. Palate is very light in the mouth, quite sharp,tannic but light, very closed. Unyeilding in terms of resonance or reverberance. My #10 of 11: Group #9.

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