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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 13 notes) - hiding notes with no text | | | Tasted by pren on 1/30/2024 & rated 93 points: 尝，香气不如 12 latricieres,依然好于其他的酒。口中非常甜。 (119 views) | | | Tasted by Burgundy Al on 3/11/2022 & rated 91 points: La Paulée de New York - The Verticals (Eventi Hotel - New York NY): Walk around tasting vertical. Great olfactory start with savory spice, roasted meat, black and red cherry. Similar flavor profile, just less robust and not quite showing Grand Cru density to me. Good length. Good now. (1360 views) | | | Tasted by JHH51 on 11/1/2020 & rated 92 points: Red berry and spice on a full nose. Good depth in the mouth, with good acidity, cherry fruit and earthiness. Finish is light but lingering and lingering. I would rate higher but for the price. (904 views) | | | Tasted by fcxj on 3/8/2019 & rated 92 points: Floral, engaging. Light palate. (1554 views) | | | Tasted by RyanJames on 9/8/2017 & rated 91 points: Without question identified as Gevrey terroir, and a solid one at that, although probably not worth the tariff. Lots of funk, but not in a bad way...just enough to make the wine go from being delicious to "interesting and well made". Definitely at peak, and while not the best vintage, it's clear that the vineyard and winemaker did a good job. (2246 views) | | | Tasted by steinersing on 4/1/2017 & rated 93 points: very attractive nose and early hints of maturity. hints of green tannins from stems. (2496 views) | | | Tasted by HowardNZ on 1/24/2016 & rated 93 points: Mazis v Mazis: I served these two Mazis blind to a group of mainly Martinborough winemakers. Deep, dark ruby. An expressive, funky, wild berry nose everyone had as Gevrey Chambertin right off the bat. Lots of ripe red berry fruit, earth, underbrush, hung game meats, bonfire and spices. I picked up VA and wondered about brett but the winemakers assured me the wine was clean and fault-free. On palate, open textured, forward and very generous. Good fruit weight, seemingly more than the Rousseau, but again on palate quite wild and feral (in a good way). Flavours of red and black cherries, mixed spices, warm earth, barbequed, bloody game meats and dry brushwood. Quite detailed. Good acidity. Sweet, fine grained tannins, not at all rustic. Everyone saw the Gevrey typicity here. Also, just about everyone in the room preferred the Faiveley to the Rousseau, which surprised me. Drinking beautifully now, but obviously, also a wine you could easily cellar 10-15+ years. A better bottle than the one two years ago, I thought. (3418 views) | | | Tasted by HStaal on 11/29/2014 & rated 90 points: WSET Level 4 Course - WSET School; 9/6/2014-5/23/2015 (WSET School, Bermondsey): Appearance: The wine is Clear with a Medium Garnet colour.
Nose: The nose is Clean and Fully Developed, showing Medium(+) intensity primary aromas of dried red fruits, and tertiary aromas of farmyard, mushroom, game, stewed red fruits.
Palate: The wine is Dry in the mouth with a Medium level of acidity. It has Medium well integrated Ripe/Soft tannins and a Medium Level of alcohol (13.0%). It has Medium body and Medium intensity primary flavours of dried red fruits and tertiary flavours of stewed red fruits, mushroom, farmyard, game. The finish is Medium.
Overall: Complex tertiary notes, good balance, adequate structure and concentration, good typicity, bit lean on the middle palate.
Conclusion: It is a Very Good quality wine. Drink Now; not suitable for Ageing or Further Ageing. Finish is fading a bit, not sure there is enough structure and concentration left to last much longer; Super-Premium-Priced (£ 95.99 ) (6214 views) | | | Tasted by PT insurgent on 9/9/2014: WSET Diploma Semester 1 Block B; 9/8/2014-9/11/2014: Pronounced, developing nose, notes of red fruit, strawberry, cherry, mushroom, leather, farm/game, baked fruit, stewed fruit, dried fruits.
High acid, Med+ tannin but very soft, med body, long finish. Notes of mushroom, forest floor, vegetable, stewed red fruits. (3474 views) | | | Tasted by HowardNZ on 7/19/2014: 2007 Burgundies for Brodie and Raz (Wellington, New Zealand): Deep garnet colour. A totally different nose again. Much more expressive and more typical Gevrey than the other two Gevreys in the flight. Aromas of red and black cherries, Asian spices, warm earth and smokey, bloodied barbequed game meat with some sauvage. The Mazis looked the most primary of the three wines and was described by Nick as a bit of an ugly duckling. Serious, palate staining fruit weight, packed with ripe fruit, and power. The wine was slow-oed for four hours before tasting but this wine probably needed more decanting. It opened appreciably in the glass over the dinner. An excellent Gevrey Grand Cru with flavours of red and black cherries, spices, warm earth and bloody meat. Sympathetic elevage with sweet, fine grained tannins and acids in balance. Approachable now, it's not at all shut down, but I'd wait 5+ years before opening another. (2973 views) | | | Tasted by Jeremy Holmes on 10/12/2013: I know ‘new model’ Faiveley has taken all of the edges away from ‘old model’ Faiveley but I was shocked at how generous and open knit this 6 year old Mazis was. ‘Old School’ would have told you to fuck right off and not come back for a decade or more, even in such a year as 07. This was delicious wine mind you, I just have to re-calibrate my thinking regarding the producer now. It is immediately expressive with punchy floral aromatics, cherry fruit and plenty of sarsaparilla and biscuit (insert cookie here is you are a ‘septic tank’) dough oak. It has good flesh in the mouth and possesses tannins that are spherical and sweet. With air there’s just a touch of stalky green and the structure becomes more apparent but fruit remains front and centre. (2607 views) |
| By Jancis Robinson, MW
JancisRobinson.com (7/25/2015)
(Dom Faiveley, Clos des Chênes Grand Cru Mazis-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2009, IWC Issue #143
(Domaine Faiveley Mazis Chambertin) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/27/2009)
(Dom Faiveley, Grand Cru Mazis-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2009, Issue #33
(Domaine Joseph Faiveley Mazis-Chambertin Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2009, Issue #19, The 2007 Burgundy Vintage: Delightful Reds and Brilliant Whites
(Mazis-Chambertin- Domaine Faiveley) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and Burghound and View From the Cellar. (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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