Community Tasting Note

• HowardNZ Likes this wine: 94 points

  July 11, 2014 - Domaine Faiveley continues to deliver ...: This is an outstanding Corton, I'm tempted to say better than the excellent 2012 Clos des Cortons I tasted three weeks ago. It is certainly more forward and approachable than the '12. The '11 probably benefited from the 18 hours airtime, and I would seriously decant this wine if tempted to open it young. Bright ruby colour. A lovely Corton nose of spice, warm earth, red plums and red roses, with some chalky and graphite minerals in the background. A lovely Corton nose. On palate, a big wine with real matière, serious dry extract and power, but surprisingly, as of now, open textured. The flavours are spicy red plums, red currants, warm earth, red liquorice and some of that Corton iron and chalk on the long finish. On the back palate, you are reminded of the large scaled (but fine gained) tannins and all of the power held in check. Presumably this wine will shut down and need 20 years cellar time (or you could drink it now!)

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5 Comments

• Andre Brattland commented:

  10/25/14, 8:41 AM - I have the opportunity to buy the 11' for us 155 or the 12' vintage for us 200. Any suggestions? I haven't tried them both.

• HowardNZ commented:

  10/25/14, 12:08 PM - Andre, that's a tough one. I've got both and think they'd be interesting to compare in the future. I'd recommend that you get both too, if you can. If you only want to buy one, at that price differential I'd be tempted to get the '11 (here they were the same price). I suspect that the price differential reflects a lot of people's view that '12 is a better vintage overall in Burgundy. 2011 is a bit unfashionable in Burgundy, but I've tasted some good wines in the vintage. Palate preference would also come into the choice. The '12, on my one taste, seemed lusher and more structured while the '11 seemed more opened textured, earthy and savoury.
  
  Cheers, Howard

• MV2007 commented:

  11/2/16, 3:20 PM - I just acquired four, am going to lay down three and was planning to open one. Did you slow-ox for 18 hours or decant for 18 hours? I was thinking of slow-oxing for 24. First time with this wine. Do you have a recommendation? Thanks!

• HowardNZ commented:

  11/4/16, 2:23 AM - MV, it's a tricky one. If it was an old style (ie '06 or earlier) Faiveley Corton I wouldn't even try this ... On the other hand the '07 Faiveley Corton has not ever really shut down ... Still, typically these are big structured backward wines that in the first couple of years you can get an early read on, before they can shut down hard. I don't know whether the '11 will have done this since I tried it. Anyway if I was opening one I'd do a full decant in the morning for drinking in the evening. I don't think slow o-ing would do much for it. Good luck! Howard

• MV2007 commented:

  11/4/16, 8:57 AM - Howard, Thanks. I'll plan to try it in the next couple months and will post a tasting note. I appreciate you sharing your perspective here.
  
  Doug

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