External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 26 notes) - hiding notes with no text | | | Tasted by JOsgood on 5/12/2024 & rated 89 points: Not showing much again. Maybe it needs much more time or maybe it will never be good. Two bottles showed nothing. What a waste of money and cellar time. (736 views) | | | Tasted by Sun_Ship on 2/18/2024 & rated 93 points: The nose opens with shifting notes of freshly tilled earth, furred game and iron, with violets, candied strawberry and plum lingering in the background. Wafts of menthol, red liquorice and truffle emerge. Plentiful acidity and juicy red fruit are supported by perfectly ripe, polished tannins. Powerful, earthy and complex. (1863 views) | | | Tasted by Jozefs on 7/6/2022 & rated 92 points: Still too young. (4576 views) | | | Tasted by JOsgood on 12/30/2021: Showed nothing like what is described in the another notes. I think it was an off bottle. No fruit, no pleasure. (4895 views) | | | Tasted by Pinot_Geek on 10/3/2021 & rated 91 points: Salty-savory brown sugar soy. Easy-to-drink new-world style without a lot of edges, it has low-ish tannin and acid. After an hour of airtime, it softens even more revealing ripe black plum fruit. For me, a nice but not great glass.
THis would be interesting in a vertical against the 16’ and 17.’ (4639 views) | | | Tasted by spillwine on 5/23/2021 & rated 93 points: Déjà très rond et souple (5060 views) | | | Tasted by NickA on 2/18/2021 & rated 92 points: Gevrey-Chambertin Cazetiers with Jasper Morris MW (Zoom!): Faiveley have the largest holding of Cazetiers, around 4 of the 9 hectares. They never use any whole bunch in Gevrey as they believe the wines already have enough structure. A fair amount of new wood.
Very sweet on the nose, almost confected, with a florality and then more earth coming through. Lots of red fruit and a touch of oak, and much more grip, on the palate, with good acidity. Really nice persistent finish, which sees sweet strawberry come through again. Definite upside here. (4828 views) | | | Tasted by alanr on 1/28/2021 & rated 90 points: Fairly dark garnet, some nice spice and perhaps a bit of wood on the nose, then ripe dark red raspberry fruit, feels a bit rocky, spicy, brooding on the back end, some woody bitterness that needs time to resolve. This is a controlled 2015, which I think will be quite lovely in a decade when it starts to hit its stride, though it reinforces my sense that 2015 made very good, very tasty, but maybe not classically great wines. (4580 views) | | | Tasted by shifter on 12/19/2020 & rated 93 points: Lovely spice and pine nose with red fruit. Palate is soft and luxurious, layered with fruit and spice. Very primary but a lovely drinking experience at the moment. (3824 views) | | | Tasted by Neras on 2/22/2020 & rated 94 points: Very pleasing and inviting nose. Fresh and clean on the palate with a solid balanced structure. Great! (4664 views) | | | Tasted by WoodieBayArea on 11/13/2019: no notes, and a week back so NR... remember this not being as good as I had hoped, have three more on the way so will perhaps wait a year or two to see if different outcome is possible with age (4919 views) | | | Tasted by The Guzz on 8/29/2019 & rated 92 points: Sweet dark berry perfume. Noticeable oak. Lots of depth. Purple, earth, a touch of spice. So long in the mouth, like silk. Brooding background. Really nice. (5305 views) | | | Tasted by christiecsa on 1/17/2019 & rated 95 points: Classic Gentry-Chambertin Burgundy with medium body, soft and silky tannin, ripe strawberries, raspberries and red cherries, rose, balanced hints of vanilla from French Oak. Very pleasant, drink now but can also age for a couple years. (5928 views) | | | Tasted by Alexander Smith on 10/19/2018 & rated 90 points: New York Wine Experience 2018 (New York Marriott Marquis): Found this a little aggressive with high acidity, fruit was there, just tasted out of balance (6462 views) | | | Tasted by WoodieBayArea on 6/18/2018 & rated 92 points: a little odd on night one, but on nights two and three this was nice with good fruit, not too heavy (as some of my '15 tests have been) and some interesting secondary / spice? flavors... seems a little tight at this point... debating whether to buy more (5547 views) | | | Tasted by dbkitc on 3/13/2018 & rated 93 points: A sleeping giant. I thought this was spectacular yet received far less praise from the rest of the table. Again, very clean, bright fruit. In this case, I get the first hint of autumn complexity. Perfect balance. I think the wine is coiled tight and will be just fabulous in 10+ years. (93+) (5592 views) | | | Tasted by Nanda on 3/3/2018: La Paulée de SF Grand Tasting (Fairmont Hotel, SF CA): Really lifted nose of black cherry and meaty spice. Good density and richly fruited. Good power and density for a 1er Cru. An ager. 92-94 (5101 views) | | | Tasted by alanr on 3/3/2018 & rated 92 points: Beautiful medium dark fruit, excellent balance, moderate acidity. (4864 views) | | | Tasted by Burgundy Al on 3/3/2018 & rated 92 points: La Paulée de San Francisco - Grand Tasting (The Fairmont - San Francisco CA): Tasting, brief note. Ripe and sweet black plum and cherry aromas come across as forward and alluring. Similar flavors profile, but not nearly as accessible, even slightly brooding. Still very broad, very long. Very good 92-93 point potential, but cellar at least another decade. (6236 views) | | | Tasted by Collector1855 on 12/31/2017 & rated 94 points: Visit to Faiveley - Vintage 2015 (Nuits St.Georges): Pnp, bright ruby. Expressive nose, very fruity and grapey, bright berry fruit, measured oak, not much terroir tones appearing yet, but really likable aroma profile. Good volume upon palate entry, generous fruit with enough acidity (the 2015 vintage is really great from that side, I have not seen some of roasted notes or low acidity/tannins as in some 2009), already well integrated tannins. Very competent wine making here. Modern but true to terroir and varietal. Can be drunk now how succulent this is but if but if another 3-4 years to develop some secondary aromas. (5021 views) | | | Tasted by drwine2001 on 10/14/2017: More Young Burgundy (K&L Wines, San Francisco): Ruby center. Deep core of smoky red fruit with a citric lift. Penetrating with substantial backward tannins and a rising soil finish. For all the talk of the "new" Faiveley, this is pretty traditional. Serious wine that requires a full 10 years of aging to start to peel back the structure. At my age, one would have to be a cockeyed optimist to even contemplate buying it. (4384 views) | | | Tasted by beatles on 5/17/2017 & rated 92 points: Juicy, sexy, very much the wine of of it's vintage. Concentrated Pinot with some terroir-spice. Will keep 10+ years, but very easy to drink now.
#SøllerødKro (4457 views) | | | Tasted by steinersing on 3/21/2017 & rated 92 points: this has a great ripeness and a wonderful nose. Plot next to Clos St Jacques and I can sense some parallels in this vintage. (4470 views) | | | Tasted by henrygjeffreys on 1/14/2017: what a nose! Very ripe raspberries
Firm tannins, lots of fruit. Long finish
Lots of potential (4360 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Blind Vision: 2015 Burgundy Red & White (Nov 2018) (11/1/2018)
(Domaine Faiveley Gevrey-chambertin Les Cazetiers 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018) (1/18/2018)
(Domaine Faiveley Gevrey-chambertin Les Cazetiers 1er Cru Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (4/13/2017)
(Domaine Faiveley Gevrey-Chambertin 1er Cru Cazetiers, France) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/11/2017)
(Dom Faiveley, Les Cazetiers Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/10/2017)
(Dom Faiveley, Les Cazetiers Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-17, Issue #65
(Domaine Faiveley Gevrey-Chambertin "Les Cazetiers" 1er Cru Red) Subscribe to see review text. | By Stephen Brook
Decanter, 2015 Burgundy En Primeur (1/1/2017)
(Domaine Faiveley, Gevrey-Chambertin, 1er Cru Cazetiers, Burgundy, France, Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The 2015 Red Burgundies: You Are So Going To Want Them (Jan 2017) (1/1/2017)
(Domaine Faiveley Gevrey-chambertin Les Cazetiers 1er Cru) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Red Burgfest: The 2015 vintage
(Gevrey-Chambertin Les Cazetiers 1er Cru, Domaine Faiveley, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com and JancisRobinson.com and Burghound and Decanter and Jasper Morris Inside Burgundy. (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.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 |
|
