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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 31 notes) - hiding notes with no text | | | Tasted by unrelenting on 12/24/2022 & rated 94 points: Decant 90 minutes. Light bodied. Decent evolution (854 views) | | | Tasted by Wine Canuck on 12/18/2022 & rated 91 points: This pours light ruby in the glass with faint bricking and a watery rim. The nose is not terribly expressive or complex but is still enjoyable. Aromas waft of raw meat, animal fur, dried dark cherries, dried dark currants, light touches of quality nutty oak, a whisps of dried lemon peel and dry dusty soil. The palate affirms the youthful appearance in the glass with ample structure. Medium plus dusty tannin and medium acid dominate in the mouth with dried dark cherry and dry soil rounding out the finish that is medium minus in length. All in all I had higher hopes of this wine, given the reputation of the vintage. Poor value for the $275 CAD this was purchased for at auction, though still enjoyable. I do think 10+ years of further age could redeem this wine, though at this stage it's difficult to see much of any true complexity buried away. (1195 views) | | | Tasted by Milos on 4/1/2022 & rated 93 points: Every so often I get to taste a bottle that is near perfection for what the wine can be. This particular bottle was just that. Colour was mid-burgundy, bright and clear. The nose little shy for a minute or two but then it opened up with bright red fruit and mineral earthy notes, all pure. Palate in complete balance; acidity balanced ripe sweetness of the fruit, flavour intensity was underlined by super fine ripe tannins just holding it all together to a decently long finish. What balance and purity! (997 views) | | | Tasted by Sennma on 3/20/2022: while a touch austere, quite delicious (982 views) | | | Tasted by bjlcrucrazy on 1/2/2022 & rated 84 points: This just wasn't giving me much in terms of fruit. Tart. I wonder if off bottle or past prime (1126 views) | | | Tasted by mclanew on 3/23/2021 & rated 91 points: Decanted for one hour. It probably could have used more as it continued to develop in the glass and the fruit took some time to come out to play. Robust, serious style of gevrey showing a lot of power and still a fairly long life ahead. Black cherry, roast meats, iron, underbrush and herbs come through on the palate. (1196 views) | | | Tasted by Amberissey on 3/20/2021 & rated 91 points: On the nose, strawberry pastille and red cherry, alongside flowers and dry sous bois. It smells like the autumn. Extra leather and raspberry on the palette with some mouthwatering acidity. After a couple of hours some chocolate showed up pleasingly. Delicate oak, well integrated. Long ish floral finish. Still enough structure to suggest a significant future ahead of it. (1153 views) | | | Tasted by paintinginacave on 3/20/2021 & rated 90 points: 60 minute slow oxidation. Deep ruby fading to a pale garnet outer edge. A very youthful and bright nose of red fruit, red berries, roses, and violets. The palate is equally youthful with little signs of any evolution beyond primary fruits and floral notes. There’s great structure and enormous potential for future ageing. If you have this wine I’d recommend holding it for at least another five years and wouldn’t expect this to start to truly sing until it’s approaching its thirtieth birthday. The score reflects potential rather than current drinking pleasure given how primary and undeveloped this is. (1140 views) | | | Tasted by ctjared on 8/24/2020: best faiveley i have ever had. still love here. (1208 views) | | | Tasted by wirelesswine on 6/4/2020 & rated 91 points: Nose is mostly red fruit, and I get a lot of crushed rock and hints of forest floor, cedar and menthol. On the palate time has definitely softened this wine, it's quite silky. Savory too. Acid medium, and finish is medium+. Not mind blowing, but a very nice pinot. (1047 views) | | | Tasted by mclanew on 6/22/2019 & rated 92 points: Another good bottle of this. See previous note. (1184 views) | | | Tasted by mclanew on 2/21/2019 & rated 91 points: Decanted ninety minutes. Nice but modest nose of flowers and earth. Medium bodied, red fruited but with a moderate backbone of structure and tannins. Flavors of raspberry, sois bois coming through with a reasonable finish. Everything about this feels well made but it is not a complex wine at least yet and on balance in terms of preferred drinking window I might wait a couple more years before popping another of these. (1206 views) | | | Tasted by Sijan on 3/15/2018: This was from a half bottle and it is very much ready to drink now. Do not hold the half bottle another 10 years...
Good dark cherry fruit & acidity. A nice red Burg that will pair well with a wide variety of food. (1704 views) | | | Tasted by BurgAndy on 8/28/2016: 375 mL released by th domaine in 2010 I believe. Nice Caz, but this is beginning to hint that it's about to fade, at least this bottle is in this format. Solid 1er GC, drinking well, now secondary, speaks of its terroir, peaking. Down to my last split of this, it's been a pleasure to follow its evolution. (2751 views) | | | Tasted by ctjared on 10/30/2015: Best by far (2830 views) | | | Tasted by BurgAndy on 9/20/2015: Very Gevrey. Dark red fruit, ore, blood, stone. Concentrated, there is a lot of material here. Very Caz once again. Masculine. From 375mL, in a good place right now in this format. Personally, I'd hold 750mL bottles for a few years before consuming. (2712 views) | | | Tasted by ctjared on 12/14/2014: one of the nicer faiveleys I have had (3212 views) | | | Tasted by ctjared on 8/22/2014: much lighter in color then the aux Moines. thought it would cherry, smelled like cherry, but doesn't really have much cherry flavor. after air no cherry, but earth and mushroom. solid. (2921 views) | | | Tasted by ctjared on 11/27/2013: Seems closed early. Opened up after a lot of air (2976 views) | | | Tasted by BurgAndy on 5/13/2013: Hmmm. I was surprisingly disappointed by this one, as the Faiv Caz is one of my perenial favorites. It has this garnet/crimson color with just a touch of bricking followed by subdued aromas of cranberry, red cherry, flowers, and rock. On the palate, this comes across as a bit lean and acidic and out of balance; while there is some mature red fruit here, i just kept waiting for this wne to open and expand -- which never happened. Reminds me of a lean 2008. Hopefully just bottle variation as I still have a few left in the cellar. From 375 mL. (3325 views) | | | Tasted by @VisserMartijn on 3/29/2013 & rated 91 points: APPEARANCE: clear; pale ruby; medium legs & tears
NOSE: clean; pronounced intensity; flavour characteristics: red fruits (strawberry, red cheery, cranberry), sweet spices (vanilla), forest floor; developing
PALATE: dry; high acidity; medium body; medium+ tannin; medium+ alcohol; medium+ finish; medium+ flavour intensity; flavour characteristics: as per nose: red fruits (strawberry, cranberry), sweet spices (vanilla, white pepper), forest floor
READINESS FOR DRINKING: Can drink now but has potential for further aging
FURTHER REMARKS: Nice aromatic pinot, the lovely scent filled the room. On the palate it has a good balance, with crisp acidity; tannins still present so this wine still has some time ahead of it if it retains the fruit. Well made! (3133 views) | | | Tasted by AMM3RD on 9/11/2011 & rated 92 points: Popped and poured out of a 375ml. At almost 10 this is a young wine that will still improve from today. Ripe red fruit and spice, very primary still with wonderful tannins. Real wine that I really enjoy. Drink now and over the next 10 years...AM (3869 views) | | | Tasted by AMM3RD on 11/17/2010: This wine is way too tight to rate right now. Like many 2002s this needs more time before giving any opinion. Right now only started to show any fruit after 2 hours, and that was from a 375ml bottle. Wait and pray that this shows its potential...AMM (3639 views) | | | Tasted by heythatslife on 10/16/2010 & rated 92 points: From a 375ml. Obviously young, but quite open for business now. Effusive on the nose, with floral perfume leaping out of the glass. On a closer look, there's also cherry, iron, earth, and some pine sap. Nice tart acidity and minerals underlining the vibrant fruit. This is the kind of polished wine that reminds me why I should like to drink burgundy more often - if only cost wasn't the issue. (3298 views) | | | Tasted by austinwinesalon on 1/10/2010 & rated 91 points: Burgundy and pinot noir (Wink Wine Bar): This wine was the back-up wine for a flawed bottle of 1996 Faiveley Cazetiers. Not a bad substitute. Ruby and clear, the wine started with a floral, perfume nose and harsh tannins and eventually graduated to some good fruit. It was obviously a young wine looking for a brighter future, maybe in ten years said the senior adviser. A few thought the wine very delicious now, with dried hibiscus, iron, earth, "bloody minerality," and cherry notes. This wine got better as it opened up, but the wine clearly needs more cellaring. (3953 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.Les Cazetiers On weinlagen-infoFrance 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.infoGevrey-Chambertin 1er Cru Map on weinlagen.info |
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