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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 27 notes) - hiding notes with no text | | | Tasted by Claret & CdP Gang on 2/12/2024: Popped & poured, end of like 8 reds & it still made an impression, lovely Burg that was perfectly balanced, one word - delicious (581 views) | | | Tasted by Brolawa on 12/3/2023: C2. This wine needs more time. Currently quite thin on nose through finish. Classic 2013 which might get some depth with another 5-10 years. Tasting at Phenol. (513 views) | | | Tasted by Eric on 12/3/2023: Seattle Chevaliers taste Chablis and Gevrey-Chambertin (Seattle, WA): Bloody cherries, so juicy, gorgeous, perfumed, very pure. It has quite a lot of structure, and the longer this airs the more the structure comes to the fore and this starts to lock down. I love the fruit purity and the stuffing, this will need a bit of patience or a slow evening with a roast chicken. (869 views) | | | Tasted by astroman on 5/5/2023 & rated 92 points: Jabot vs Faiveley (Bellyhappy Chef): Med ruby, candied cherry, strawberry, high tannins, full body. This seems lot more masculine compared to the 2014, probably as the domaine was undergoing a transition. Would have benefitted with more time with air. Lot of fruits and structure to age for at least another 5 years. (1020 views) | | | Tasted by melvinyeowq on 5/5/2023 & rated 92 points: Negoce face-off at Bellyhappychef: Done side-by-side with the 2017 Faiveley LSJ, was confident they were the same maker and village, or even perhaps the same wine. Similarly earthy fruit but towards the redder end of the spectrum and more vibrant, so I thought this was from a warmer vintage like 2015. More obvious spice and tannic bite. Some picked out the higher acidity of this which on reveal made sense, given the vintage. (1346 views) | | | Tasted by Claret & CdP Gang on 4/23/2023: Quite dark, gorgeous nose with equally appealing palate, very easy to drink (780 views) | | | Tasted by Peter Spijker on 12/27/2022 & rated 92 points: Auction purchase. Left to slow ox for 2 hours or so. Gorgeous candied cherry nose, some spices. Quite some oak and vanilla, but not obtrusive. This will be even better with a few years more age on it. (953 views) | | | Tasted by swaqqer on 11/29/2022 & rated 93 points: Beautiful nose although i only decanted for an hour. Pallette taste of wild berries and liquorice with a medium finish in the mouth. (935 views) | | | Tasted by mpdonnel on 9/7/2021 & rated 93 points: Much better than bottle I had earlier this year. Red fruits, floral notes, some hints of oak, but very refined. Elegant Gevrey. (2126 views) | | | Tasted by John Dunlap on 7/2/2021 flawed bottle: Nose of chocolate and sulfur. Vegetal and medicinal. Did not drink. Not rated. (2171 views) | | | Tasted by mpdonnel on 4/6/2021 & rated 91 points: Initially quite funky and earthy, took about an hour to open up. Then there was some nice cherry fruit that emerged. Finished long, but was lacking a bit mid-palate. (2190 views) | | | Tasted by Hendmo on 3/15/2021 & rated 92 points: Medium Ruby/Garnet, this has a lovely candied red fruit fruit nose, with some floral notes, a hint of vanilla and spices. Nicely integrated and slightly less earthy/meaty than I'd have expected from a Gevrey-Chambertin, but still elegant and refined. It's light and energetic on the palate, but silky smooth, and again the delicious candied red fruits and hint of vanilla, before lifting into a long and gently spicy finish. This is absolutely delicious. (1976 views) | | | Tasted by pbaek on 12/8/2020: Surprisingly open and approachable this is delicious, brimming with red, crunchy fruit, flowers and spices. Intense, complex and powerful yet refined and elegant. Delicious now, and a joy to drink, but I’m sure this will live another 10-15 years easily. (2186 views) | | | Tasted by JHH51 on 8/2/2019 & rated 92 points: I’m with ETYC. Let it breathe 1 hour. Lovely wine. (2246 views) | | | Tasted by etyc on 10/22/2018: Had this beside the '14 Bertheau CM. 3 other dinner companions (non-hardcore imbibers) actually preferred the Bertheau for its prettiness. Personally, I felt that this Cazetier is the more complex wine, with more intensity/"substance" on the palate. (2806 views) | | | Tasted by jamescho on 10/6/2017 & rated 93 points: Delicated Gevrey Chambertin, velvety, berry, flower, a little savory, little sweet.
It took about 30 minutes to be blossomed after open.
Good tasting experience
I will have it again. (3149 views) | | | Tasted by etyc on 3/16/2017: We should've opened this at the beginning of the dinner. This certainly took a while to come around, when once it did, it again reminded me why this is one of my most favourite value-for-$ Gevrey 1er there is. Red-cherries, violets on the nose. Lots of purity on the palate, but at the same time, the underlying core of fruits and stuffing was there to be had. Have no doubt that this will continue to blossom in bottle... (3510 views) | | | Tasted by Burgundy Al on 9/15/2016 & rated 90 points: Frederic Wildman Luxury French Tasting (Peninsula Hotel - Chicago IL): Tasting, brief note. Grilled meat and black fruit with earth. Moderate depth, but good textures on finish. Best 2025 forward. (4140 views) | | | Tasted by etyc on 7/13/2016: I liked this alot. Red-cherries, spice/sandalwood on the nose. Intense yet suave (powerful yet pretty and silky) on the palate. Very nice! (3021 views) | | | Tasted by Jeremy Holmes on 6/9/2016: A very pretty Faiveley Cazetiers. Notes of red berry, cherry, violets and sweet earth. Nice flesh in the mouth and good intensity. Plenty of sap and chew to finish with. (2765 views) | | | Tasted by aajder on 1/12/2016 & rated 91 points: Lovely color. The nose is deeper than the preceding wine, showing aromas of raspberry, flowers, herbs, minerals and black tea. This is medium full bodied on the palate with excellent concentration and very good finesse. The fairly long finish features sophisticated tannins. (2191 views) | | | Tasted by JOsgood on 5/25/2015: Killer stuff. Lots of Gevrey muscle but plenty of accessible pleasure. Good depth on the palate. (2566 views) | | | Tasted by peternelson on 3/7/2015 & rated 92 points: Blueberry, raspberry puree, intense, stones, clay, spice and good structure, tannins, and long finish. (2003 views) | | | Tasted by yofog on 2/26/2015: Deep clear purple color, really vibrant, with a nose of strawberry and violet. Really pretty, classy juice. (1828 views) | | | Tasted by rossi.wine on 1/14/2015 & rated 92 points: Quite a bit of oak on the nose, nice weight on the palate. Powerful finish - mineral, persistent. 91-92+ (2001 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, The 2013 Red Burgundies: Fascinating and Challenging (Mar 2016) (3/1/2016)
(Domaine Faiveley Gevrey-chambertin Les Cazetiers 1er Cru) Subscribe to see review text. | By Alex Hunt, MW
JancisRobinson.com (1/14/2015)
(Dom Faiveley, Les Cazetiers Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/6/2015)
(Dom Faiveley, Les Cazetiers Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-15, Issue #57
(Domaine Joseph Faiveley Gevrey-Chambertin "Les Cazetiers" 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The 2013 Red Burgundies (Jan 2015) (11/1/2014)
(Domaine Faiveley Gevrey-chambertin Les Cazetiers 1er Cru) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Burghound. (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 |
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