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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.8 pts. and median of 94 pts. in 22 notes) - hiding notes with no text | | | Tasted by chablis28 on 4/7/2024 & rated 95 points: Local Minneapolis Chef extraordinaire Don Saunders cooked for 8 Shrimpheads at my place. We highly recommend hiring Don to cook for in home events! The 2010 vintage shows its outstanding balance again here! I had expected my 08 Mugneret Gibourg Ruchottes to win the flt but it fell short of this btl tonight! 08, while a fun vintage from one Burgundy's top producers couldn't quite keep pace w/ this '10 Mazis. Fabulous aromas of roses & forest floor! Exceedingly fresh & vibrant; raspberry, mineral, spice & emerging sous bois on an authoritative, yet velvety palate. This was nothing short of impressive! Happy to own one myself that I need to share with Lonny 3-10yrs down the road. A great Burg moment and my WOTN! 95+ Thanks Lonny! (443 views) | | | Tasted by rocknroller on 4/7/2024 & rated 94 points: Don & The Shrimpheads (Craig & Nita's Place): Dark red plus color with a 7mm transition to clear. PNP, drank a glass over 90 minutes. Captivating leather flows from the nose, saddle, funk, cherry, Asian spices, damp earth and fine ground pencil. The palate shows cool cherry notes, red currants, cherry cough drops, leather, funk and spice with a medium full bodied frame. Really nice, 94+pts. (456 views) | | | Tasted by conviction buy on 4/14/2021 & rated 94 points: From mag, exactly as Mr(?) Dcwino put down below, absolutely spot on. Nose is not the typical mineral driven Chambertin, there is more fruits. Power without weight, a big surprise drom my previous experience with this producer. Bravo !! (3761 views) | | | Tasted by dcwino on 3/13/2021 & rated 95 points: Expressive youthful nose displaying perfectly ripe red and black fruit, raspberry, blackberry, blackberry jelly, a slightly hint of sous bois starting to emerge, rose, sweet spices and limestone mineral. Excellent concentration, very finely layered generous black and red fruit, silky and weightless, perfect amount of acidity, strong mineral, and a long perfectly ripe black fruit driven finish with a hint of rose at the end. For me, the texture is what separates the great Grand crus and this is a very good example. There is no harsh tannins of the pre 2006 Faiveley wines. This will develop beautifully for the next two decades. This represents a great buy at auction. (3783 views) | | | Tasted by Renatod on 10/27/2019 & rated 93 points: Y. Age (4333 views) | | | Tasted by ducster72 on 2/17/2018 & rated 95 points: Consumed close enough to the 2010 Faiveley Latricieres to make useful comparisons. Less accessible than the Latricieres. Darker fruit and a more somber, brooding cast to the wine. Just a bit of the typical sauvage character. More accessible in 5 years and probably close to peak in 10. (5901 views) | | | Tasted by pavel_p on 5/12/2017 & rated 94 points: Burgundy dinner; 5/11/2017-5/12/2017 (Singapore): Best wine of the evening in terms of depth and complexity. Slow ox'ed for about 4h and this was wide open. Fairly dark garnet, spices and dark fruit on the nose, more concentrated on the palate, juicy dark fruit interwoven with earthy notes and spices, integrated tannins and good length. Another excellent 2010. 94 (5789 views) | | | Tasted by Collector1855 on 5/12/2017 & rated 95 points: Medium garnet. Deep and complex nose of forest floor, red fruit, earth and some animalic notes. Refined. Confirmation of the great nose comes on the palate, good balance of tannins, fruit and acidity. A very good Mazis of a vintage that never disappoints. WOTN of this Burg dinner. (7622 views) | | | Tasted by felixp on 5/1/2017 & rated 91 points: snap!!!! this is shut TIGHT!!!!
leave this alone for another decade now, you missed the early fruit bomb boat and now you will have to wait for the mature version. Too bad, but I am confident it will be worth the wait.
Drink 2030+ (5229 views) | | | Tasted by R.H. on 3/5/2017: 2oz pour @ rebelle
deep bright ruby with a faded edge
A bit green, and somewhat restricted at first. Intensity built with some time in the glass. Tannins rushed to the front of the palate. Maybe it's just in a closed phase now but I liked, but did not love. (4418 views) | | | Tasted by steinersing on 5/14/2016 & rated 93 points: at this juncture still tight and brooding. Think this will a lot more time. (4489 views) | | | Tasted by alanr on 3/14/2013 & rated 94 points: 2013 La Paulee, New York; 3/12/2013-3/14/2013: Gorgeous darker cherry, excellent acidity, nice complexity and depth, good finish. Wow. (8377 views) | | | Tasted by drwine2001 on 3/9/2013: Focus on 2010 Burgundy- The 2013 La Paulee Grand Tasting (Metropolitan Pavilion, New York): Same weight as the Cazetiers, but much more tilted toward soil on both the nose and palate. More back of the mouth structure, less giving than the Premier Cru, yet it finishes very well-no question that it has the underlying material to blossom, but essentially backward and for the next decade, as it should be. (7653 views) | | | Tasted by Burgundy Al on 3/9/2013: La Paulée de New York Grand Tasting (Metropolitan Pavilion - New York NY): Tasting. Much like I remember from when tasted in Burgundy last year, this is all about dense black fruit, great concentration and power with subtle spice elements throughout in background. Slightly brooding already, this will require plenty of time in the cellar. (7531 views) | | | Tasted by aagrawal on 11/10/2012 & rated 96 points: K&L Top Burgundy Tasting (K&L, San Francisco): Pungent stemmy nose, lovely green, eucalyptus, raspberry, elegant; palate is a tad rough, young red fruit, needs much time but superb. This is absolutely lovely. 94-96++ (7288 views) | | | Tasted by godx on 7/19/2012 & rated 92 points: France 2012 - Côte d'Or; 7/16/2012-7/21/2012 (Beaune): Tasted at the Domaine. From 375ml. Shy on the nose at first with mild reduction that eventually gave way to notes of flowers, dark cherries, red currants and traces of skillfully applied wood. On the palate this is medium to full bodied with great acidity and firm yet powdery tannins. The finish is extremely long with spice and red currant flavours. Quite compact at the moment but once this releases its potential it will be great. 30 minutes later I got another pour and the nose seemed to be tad more open with more depth and nice spicy notes. It's palate coating and very tannic with a good amount of dry extract. Even at this stage you can see the complexity, energy and depth this wine possesses and I’m confident it will be a mid-90 point wine in 20 years’ time. Excellent. 92+ (7213 views) | | | Tasted by Marc on 7/9/2012 & rated 94 points: Faiveley 2010 Tasting (Caro's Wines, Auckland, New Zealand): superb nose - toasted oak, velvet texture - quite ripe but again a modern yet beautiful balance. very bright and ripe wine. lots of oak apparent. this is slightly less open but one would be hard pressed to call it monolithic. lots to like in this wine - a class act. i enjoyed the ripe nature of the Mazis-Chambertin terroir. (4746 views) | | | Tasted by Burgundy Al on 3/20/2012: Joyaux en Côte de Nuits (Marsannay/Gevrey-Chambertin) - Les Grands Jours de Bourgogne (Maison de Marsannay): Tasting. I liked this far more than when tasted last month in Chicago. Slightly floral start with bold black fruit providing an elegant start. Powerful black fruit dominates the middle with spice unfolding towards long, elegant finish. Very exciting wine for its potential in 15-20 years. (4729 views) | | | Tasted by rjonwine@gmail.com on 2/13/2012 & rated 92 points: 2010 Burgundies - Frederick Wildman Portfolio (Hotel Monaco, San Francisco, California): Cask sample - light medium cherry red color; light baked cherry, baking spice, vanilla nose; focused, appealing, ripe cherry, baked cherry palate; needs 3-plus years; medium-plus finish 92-94 points (3443 views) | | | Tasted by Burgundy Al on 2/10/2012: Wildman New Release Burgundy Tasting (Peninsula Hotel - Chicago IL): Barrel sample. Blackberry and black cherry aromas with some clove and floral support in background. Black fruit on palate starts somewhat lean but then demonstrates lots of power and concentration alongside firm tannins from middle to finish. Long, well structured, very cellar worthy, and will probably need 15+ years to really show well. (4753 views) |
| By Jancis Robinson, MW
JancisRobinson.com (1/11/2012)
(Dom Faiveley, Grand Cru Mazis-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2012, Issue #45
(Domaine Joseph Faiveley Mazis-Chambertin Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Joseph Faiveley Mazis-Chambertin) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/13/2012)
(Faiveley Mazis-Chambertin) Cask sample - light medium cherry red color; light baked cherry, baking spice, vanilla nose; focused, appealing, ripe cherry, baked cherry palate; needs 3-plus years; medium-plus finish 92-94 points 92 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous 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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