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| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 93 pts. in 28 notes) - hiding notes with no text | | | Tasted by sdwineguru on 9/23/2023 & rated 93 points: 2009 Faiveley Mazis-Chambertin. Light brick, amber edges; earthy, animal, black fruit and wood nose; mid acids; softening tannins; fine depth of fruit; long semi-tight finish; some life left. 17.5/93. (448 views) | | | Tasted by Claret & CdP Gang on 5/16/2023: Tasting of 6 Gevrey Chambertin grand cru vineyards, brought by AO, lots mushrooms, mellowed out but young & primary, red fruits, crunchy as another CT taster mentioned (921 views) | | | Tasted by jmoon on 4/30/2023 & rated 92 points: Red fruits a big crunchy, sour cherries. enjoyable but unremarkable , didnt change much over 4 hours. (863 views) | | | Tasted by jfpwine on 2/11/2022 & rated 94 points: Bright ruby. Intense nose of red fruit, leather, soil and a slightly sweet liquorice. Very powerful on the palate with noticeable tannins. This is still firm and needs air to shine. This can age for a while. Long finish. (2009 views) | | | Tasted by Miceri on 12/29/2021 & rated 97 points: Light hazy red; very expressive nose, strawberries, hint of pepper and some animal notes although the berries are still very much there; soft, refined, very elegant with a very deep long aftertaste; really really good (1870 views) | | | Tasted by Édifice on 12/18/2021 & rated 98 points: Fantastic bouquet of ripe boysenberry, blackberry, minerals / crushed stones, meat, mint, underbrush. Extremely smooth, light, elegant, silky yet still with tons of structure and weight on the finish. Spices and minerals interplay for up to a minute. First night initially tasted aged and a tiny bit musty but with air resolved, and was substantially better on the second night. Decanting advised. As good as it gets. P.s. the aftertaste of the wine lingered on for up to 30-60 minutes. (1768 views) | | | Tasted by llink on 10/15/2021 & rated 95 points: Popped and poured. Aromatic nose, soaring cherry, light spice, orange rind and sandalwood. Really alluring. The palate doesn’t disappoint, lithe, sappy sweet cherry and some dusty limestone/chalky elements on the finish. A spectacular 09 red burgundy. (1837 views) | | | Tasted by Édifice on 12/19/2020 & rated 98 points: Bouquet of gooseberry, strawberries, crushed stones, licorice, undergrowth. Incredible balanced palate and long finish, lush, sweet and still fresh, perfectly ripe red berries, spice, a fine bitterness, candied elements, full yet light. Incredibly nice wine, with still further upside, but no need to wait as already so delicious and intellectual. (2385 views) | | | Tasted by Bernt Olav on 6/14/2020 & rated 94 points: Trengte 3 timer i karaffel for å åpne seg, men vil utvilsomt ha godt av noen år til i kjelleren. Klassisk transparent lett dyp rød farge. Kompleks aroma med preg av sur-søt frukt, tranebær, krydder, svakt røyk, parfyme, jordbær og blomster(tulipan?!). I munn er den på den fyldige siden med nok syre/tannin til å gi en fin ryggrad ut i en lang avslutning. Flott vin som virket svært skuffende rett etter åpning, men som åpnet seg flott er 3 timer og var strålende etter 5(siste glasset alltid best). 94/95 (1983 views) | | | Tasted by Édifice on 7/27/2019 & rated 97 points: Bouquet of cured meat, summer rain on a street, mix of ripe berries. It floats on the palate, at the same time light, silky and ethereal, and dense and packed. Raw meat with sweet, exotic berries, licorice, crushed stones, nice acidity. The finish is to die for. It lasts at least a minute with sensations and waves of more licorice and light spices. The wine is still young but such an incredible beauty! (2616 views) | | | Tasted by Vini Ciclismo on 2/23/2019 & rated 94 points: Medium deep red.
Bright ripe red berries, cherry stone zest, dark spice, gorgeous.
Youthful, cherry fruits, long and quite powerful. A dark edge to the spice, bright and resonating finish. Plenty ahead of it. (2758 views) | | | Tasted by Heynetty on 6/27/2018 & rated 92 points: 4thWednesdays - Ken & Michael's Pinot Noir Extravaganza - June 2018: A: Pale garnet
N:Pronounced. Fecal, barnyard, sweet violet, fresh red currants, bruised wild strawberries, sandalwood, earth, orange peel, eucalyptus. Developing
P: Dry, high acid, medium (-) tannin, medium body, medium (+) intensity, medium alcohol (13%) and long finish.
C: Outstanding quality. Just fantastic to drink. I LOVED this stuff. I wish to be pickled in it on my demise. Cheers! (2881 views) | | | Tasted by TannicBeast on 6/27/2018 & rated 93 points: This Pinot Noir has a classic Cote de Nuit profile, with pale garnet color, earth, red fruit and spice. Medium (+) to high acidity, medium tannins and medium alcohol (13%). This is a really nice wine, with great elegance and depth. It is drinking well now, after a decant, but has at least another decade to go. (3211 views) | | | Tasted by antkorbel on 8/6/2015 & rated 90 points: I opened this hoping for something profound, but whilst good it left me slightly disappointed. Medium nose, slightly meaty but murky and not great clarity. On the palate again medium bodied, quite simple. Yes, this was drunk way too early but for me it was grand cru only in name. (5139 views) | | | Tasted by jmoon on 6/27/2014 & rated 94 points: Fresh and delicious, drinking really well already. Georgeous perfume and rich long palette
Needed an hour or two to open up (5435 views) | | | Tasted by alanr on 2/28/2012 & rated 93 points: La Paulee Grant Tasting, San Francisco 2012; 2/25/2012-2/29/2012 (St Francis Hotel, San Francisco): Lush, deep, elegant, medium-light structure, a bit of softness, but oh so delicious now. My notes say drink this on the earlier side. (8359 views) | | | Tasted by drwine2001 on 2/25/2012: Some Notes from the 2012 La Paulee Grand Tasting (Westin St. Francis, San Francisco): Light for Grand Cru but long, terrifically earthy, overall excellent structure that bespeaks good aging potential. Good fidelity to the commune. (5569 views) | | | Tasted by Gargantua on 2/25/2012: La Paulée de San Francisco 2012 (San Francisco, CA): Great nose with a skunky, sweet licorice character. Fairly restrained all the same. Palate is sweet, bitter, will probably be fantastic down the line. (7398 views) | | | Tasted by rjonwine@gmail.com on 2/25/2012 & rated 92 points: 2012 La Paulée de San Francisco Grand Tasting (Westin St. Francis, San Francisco, California): Medium red color with pale meniscus; reduction, tart red fruit nose; tart red fruit, reduction, mineral palate with medium acidity; needs 8 years; medium-plus finish 92+ points (3747 views) | | | Tasted by xwine on 2/25/2012: La Paulée de San Francisco 2012 Grand Tasting (The Westin St. Francis, San Francisco): Different league now, highly aromatic, complex, a lot of fruit, almost flowery; tight and young on the palate, complex, long finish. (7261 views) | | | Tasted by hutch on 2/10/2011 & rated 94 points: Wildman 2009 Burg Tour (Boston): Rich, savory, beautiful nose. This is another beautiful Burg. It really shows its class. 93-95 ($200) (5380 views) | | | Tasted by Ben Christiansen on 2/4/2011: "power, concentration" was the quote I just recieved.
And so now with the fruit and touches of oak come smoke, earth, forest floor, much complexity. A tag short on the finish but I was pour a very, very, very tiny amount so my saliva could have just over run it. For $200 I can see it. (3022 views) | | | Tasted by rjonwine@gmail.com on 2/2/2011 & rated 93 points: 2009 Burgundy from Frederick Wildman: Faiveley, Jacques Prieur, Christian Moreau, Olivier Leflaive (Clift Hotel, San Francisco, California): Medium cherry red color with pale meniscus; nice roses, ripe and tart cherry, lovely, cherry pastry nose; tasty, pretty, poised, tart cherry, mineral, roses palate with balance; medium-plus finish 93+ pts. (4454 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Vinous Table: Musique & Vin (Jul 2014)
(Faiveley Mazis-chambertin Grand Cru) Subscribe to see review text. | By Allen Meadows
Burghound, January 2011, Issue #41
(Domaine Joseph Faiveley Mazis-Chambertin Grand Cru Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/12/2011)
(Dom Faiveley, Grand Cru Mazis-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Joseph Faiveley Mazis Chambertin) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/25/2012)
(Faiveley Mazis-Chambertin) Medium red color with pale meniscus; reduction, tart red fruit nose; tart red fruit, reduction, mineral palate with medium acidity; needs 8 years; medium-plus finish 92+ points 92 points | By Richard Jennings
RJonWine.com (2/2/2011)
(Faiveley Mazis-Chambertin) Medium cherry red color with pale meniscus; nice roses, ripe and tart cherry, lovely, cherry pastry nose; tasty, pretty, poised, tart cherry, mineral, roses palate with balance; medium-plus finish 93+ pts. 93 points |
NOTE: Scores and reviews are the property of Vinous and Burghound and JancisRobinson.com and RJonWine.com. (manage subscription channels) |
| 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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