I’m liking this a good deal more than many on the board. I get a wonderful sense of ripe cherry fruit mixed with fall underbrush. Maturing but with still prominent tannin (I don’t get the harsh aspect others describe) suggests another 5+ years of evolution. It lacks the stuffing to be special and the finish lacks some length. That said, the fruit and weight are just lovely and this is a wonderful partner at the diner table. Probably less impressive in a tasting format. I like it. (91)
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PnP'ed. Had this around a year back, and this is certainly getting better & better with more age on it. Similar notes like the last bottle, 'cept the fruits now seemed a bit sweeter and silkier. Overall, it seemed to have gained a bit more complexity with more fruit-perfume as well. Should make a nice drink as it continues on this trajectory...
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PnP'ed. It's been 5-yrs since I last had this, and boy, this is entering a nice (not great yet) drinking stage. Scents of spice, dark-cherries/fruits emerged without much coaxing. A teeny bit of earth/mushrooms too. Hints of (dark) roses flashed in/out. This was in much better balance now (looking at my old notes), with tannins mellowing and getting silkier; Structure is still very much there, holding very well. Similarly, there was also fleeting hints of fruit-sweetness floating across the palate. I've no doubt this will continue to improve and be more delicious, with some more age!
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Seems ready to go with plenty of sous bois and spice. While not terribly complex, this is sound example of the terroir, seems to be entering maturity. Still some tannins here, but they are soft. Served with chantarel-toast, a match made in heaven. #Håkon#Skagen
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Dinner for Blair Walter at Noble Rot (Noble Rot, Wellington, NZ): The darker colour of the two wines. Again, the bouquet here was dominated by spicy dark fruit and dark flower perfumes. However, there was also damp earth and gamey Gevrey-typical funky or feral notes. On palate, similar racy acidity, with plenty of black fruit. More closed than the Fuees, with earth and iron at its core. Some brushwood, cooked game meats and a touch of forest floor funk. Fine grained tannins. Still serious structure present that needs more time to soften. Ideally, I'd give this wine another 3-4 years.
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This started off with a very ripe, funky nose, almost like some new-world Pinot stuff. However, as it settled down & opened up in the glass, it started to blossom. What a nose - Vosne-spice intermixed with earth that reminded me of a Duroche. Palate was, however, still very tight & structured, with tannins almost searing, sucking the palate dry. This eventually got better with more air, becoming more pleasant with flavours of blackberries & dark-cherries. Overall, a wine with alot of potential to get much better with time/age.
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Domaine Faiveley continues to deliver ...: Tasted on the second day open. Served by Andrew double blind. A much more primary bouquet than the 2007, with notes of blackberries, dark cherries, mushrooms, wet earth and sous bois. The savoury bouquet of younger, developing Gevrey-Chambertin, that needs more time to get where the 2007 presently is (hopefully). On palate, this is again primary, with flavours of blackberries and other dark fruits, wet soil, cherry cola and liquorice. Dark and brooding with the acids a little over prominent and the tannins a little too firm on the finish. Andrew commented that the wine was shutting down compared with last night. I'm not opening mine for at least 5 more years when I hope it will have come together better.
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2011 Simple Series X: Mark in town (Asia Grand @ Odeon Tower): Alcohol :: 13% Bright dark ruby red, youthful. Very sweet on the nose, almost candied cherry, cherry cola, orange, curry leaf with touch of earth and meatiness. Similar to the nose, the palate is a bit tight and austere that slightly cover the underlying rich fruits. Similar to the previous bottle, this is quite structured and a little bit rough with the slight bitter tannin mark the harshness of the wine but perhaps this is even more backward and less expressive. The medium length finish is lingered with mineral, dried tea leaves, orange dark chocolate and trace of alcohol. Quite a modern one.
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2011 Simple Series VIII: Dinner with Mark Roberson of Goedhuis (again) (Asia Grand, Odeon Towers): Good, but way too young. For all the talk of the new Faiveley regime shaping younger-drinking wines, this was certainly not easy. In fact, it was very tight, almost surprisingly so for a usually fleshy and forward vintage like 2006. It sure was attractive though, showng sweetly fragrant notes of red cherries, raspberries, and strawberres dusted with spice, earth and mineral on the nose. Classic Gevrey, but a little less woody and earthy than a Faiveley from this terroir would have been say 10 vintages back. The palate was rather tighter than the nose though, a bit one-noted really, but it showed quite a bit of quality, with woody tannins wrapped around deep flavours of dark cherry, spice and mineral moving into a long, persistent finish. Very fine, well-made and well-balanced, but this was a bit difficult to enjoy when drank without food, but it did show much better with our peking duck dish. A nice wine, but it needs years in the bottle before reaching anywhere near peak.
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Red cherries and brown sugar on the nose with hints of animale as well. Very pure on the palate with refined tannins and quite a structured finish. Very bright fruits and definitely too young to be enjoyed fully. Seems a bit modern in style though.
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Masterclass - Domaine Faiveley with Master of Wine, Lisa Perotti-Brown (St-Regis Hotel): A bigger, broad shoulder and less expressive wine than the Chambolle. Perfume nose that display fresh strawberry, raspberry and orange with firm, pure acid core and added more depth with hint of fur and cloves. The high acid & tannic backbone make it less approachable, underbrush, wet animal fur and austere mouth feel leads to bitter, powerful finish with wood undertones.
After some 30mins in the glass, this does quickly evolved and WOW! Silky smooth mouth feel, powerful, intense palate that is complex, structure, and show some finesse though there is still some rough edge pending some bottle age to polish. Very well made, and clearly there is not a big gap between the Latricieres Chambertin. Buy - Maybe.
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12/22/2022 - dbkitc wrote: 91 Points
I’m liking this a good deal more than many on the board. I get a wonderful sense of ripe cherry fruit mixed with fall underbrush. Maturing but with still prominent tannin (I don’t get the harsh aspect others describe) suggests another 5+ years of evolution. It lacks the stuffing to be special and the finish lacks some length. That said, the fruit and weight are just lovely and this is a wonderful partner at the diner table. Probably less impressive in a tasting format. I like it. (91)
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8/26/2022 - Mario17 Does not like this wine:
Trouvé mince et austère légèrement, un peu terne, mince et manquant d'éclat comme certains 2006.
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8/23/2022 - Hanibal wrote: 89 Points
Harsh tannins on this one. Found it closed.
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8/13/2022 - etyc Likes this wine:
PnP'ed. Had this around a year back, and this is certainly getting better & better with more age on it. Similar notes like the last bottle, 'cept the fruits now seemed a bit sweeter and silkier. Overall, it seemed to have gained a bit more complexity with more fruit-perfume as well. Should make a nice drink as it continues on this trajectory...
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7/19/2022 - JOHNKELLYROBINSON@GMAIL.COM Likes this wine: 85 Points
5
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7/19/2022 - Burgundy Al wrote: 87 Points
Sommelier Scholarship Fund Tasting (Popina - Brooklyn NY): Walk around tasting. Ripe and mature with a very old school, nearly rustic style still coming through.
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7/24/2021 - etyc Likes this wine:
PnP'ed. It's been 5-yrs since I last had this, and boy, this is entering a nice (not great yet) drinking stage. Scents of spice, dark-cherries/fruits emerged without much coaxing. A teeny bit of earth/mushrooms too. Hints of (dark) roses flashed in/out. This was in much better balance now (looking at my old notes), with tannins mellowing and getting silkier; Structure is still very much there, holding very well. Similarly, there was also fleeting hints of fruit-sweetness floating across the palate. I've no doubt this will continue to improve and be more delicious, with some more age!
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7/1/2020 - beatles wrote: 90 Points
Seems ready to go with plenty of sous bois and spice. While not terribly complex, this is sound example of the terroir, seems to be entering maturity. Still some tannins here, but they are soft. Served with chantarel-toast, a match made in heaven.
#Håkon#Skagen
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3/6/2020 - Burgundy Al wrote: 88 Points
La Paulée de New York - The Verticals (Eventi Hotel - New York NY): Walk around tasting in 09/06/00 vertical. As ripe as the 2009 but with much more firm tannins. Much more Old School vs 2009, this will take a lot longer to resolve.
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3/6/2020 - drwine2001 wrote:
The Verticals Tasting at 2020 La Paulée de New York (Eventi Hotel, New York): Riper and sappier than the 2009. Light green edge, less soil than that wine, but more substantial round tannins. Could be excellent with another 5+ years in bottle.
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3/10/2018 - HowardNZ Likes this wine:
Dinner for Blair Walter at Noble Rot (Noble Rot, Wellington, NZ): The darker colour of the two wines. Again, the bouquet here was dominated by spicy dark fruit and dark flower perfumes. However, there was also damp earth and gamey Gevrey-typical funky or feral notes. On palate, similar racy acidity, with plenty of black fruit. More closed than the Fuees, with earth and iron at its core. Some brushwood, cooked game meats and a touch of forest floor funk. Fine grained tannins. Still serious structure present that needs more time to soften. Ideally, I'd give this wine another 3-4 years.
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8/31/2016 - etyc Likes this wine:
This started off with a very ripe, funky nose, almost like some new-world Pinot stuff. However, as it settled down & opened up in the glass, it started to blossom. What a nose - Vosne-spice intermixed with earth that reminded me of a Duroche. Palate was, however, still very tight & structured, with tannins almost searing, sucking the palate dry. This eventually got better with more air, becoming more pleasant with flavours of blackberries & dark-cherries. Overall, a wine with alot of potential to get much better with time/age.
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7/11/2014 - HowardNZ Likes this wine: 91 Points
Domaine Faiveley continues to deliver ...: Tasted on the second day open. Served by Andrew double blind. A much more primary bouquet than the 2007, with notes of blackberries, dark cherries, mushrooms, wet earth and sous bois. The savoury bouquet of younger, developing Gevrey-Chambertin, that needs more time to get where the 2007 presently is (hopefully). On palate, this is again primary, with flavours of blackberries and other dark fruits, wet soil, cherry cola and liquorice. Dark and brooding with the acids a little over prominent and the tannins a little too firm on the finish. Andrew commented that the wine was shutting down compared with last night. I'm not opening mine for at least 5 more years when I hope it will have come together better.
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5/11/2013 - gsquireh Likes this wine: 90 Points
Ripe raspberries,spice and earth create an excellently textured medium bodied wine
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10/17/2012 - Tavastgatan wrote: 91 Points
Superelegant and transparent Gevrey. Misstook this for a Vosne, which is a good grade.
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10/16/2012 - St Paul wrote: 92 Points
Quite deep black and red fruit. Powerful wine with a medium length. Not in any way spectacular but decent.
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10/13/2011 - Sleepy Dave wrote: 86 Points
2011 Simple Series X: Mark in town (Asia Grand @ Odeon Tower): Alcohol :: 13%
Bright dark ruby red, youthful. Very sweet on the nose, almost candied cherry, cherry cola, orange, curry leaf with touch of earth and meatiness. Similar to the nose, the palate is a bit tight and austere that slightly cover the underlying rich fruits. Similar to the previous bottle, this is quite structured and a little bit rough with the slight bitter tannin mark the harshness of the wine but perhaps this is even more backward and less expressive. The medium length finish is lingered with mineral, dried tea leaves, orange dark chocolate and trace of alcohol. Quite a modern one.
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10/13/2011 - Paul S wrote: 91 Points
2011 Simple Series VIII: Dinner with Mark Roberson of Goedhuis (again) (Asia Grand, Odeon Towers): Good, but way too young. For all the talk of the new Faiveley regime shaping younger-drinking wines, this was certainly not easy. In fact, it was very tight, almost surprisingly so for a usually fleshy and forward vintage like 2006. It sure was attractive though, showng sweetly fragrant notes of red cherries, raspberries, and strawberres dusted with spice, earth and mineral on the nose. Classic Gevrey, but a little less woody and earthy than a Faiveley from this terroir would have been say 10 vintages back. The palate was rather tighter than the nose though, a bit one-noted really, but it showed quite a bit of quality, with woody tannins wrapped around deep flavours of dark cherry, spice and mineral moving into a long, persistent finish. Very fine, well-made and well-balanced, but this was a bit difficult to enjoy when drank without food, but it did show much better with our peking duck dish. A nice wine, but it needs years in the bottle before reaching anywhere near peak.
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10/13/2011 - Dbrane wrote: 87 Points
Red cherries and brown sugar on the nose with hints of animale as well. Very pure on the palate with refined tannins and quite a structured finish. Very bright fruits and definitely too young to be enjoyed fully. Seems a bit modern in style though.
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7/19/2011 - kosinski wrote:
Domaine Faiveley Wine Dinner (The Village Pub, Woodside, CA): Quite closed right now. Aromas of ripe, even cooked red fruit. Hard to assess right now.
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10/8/2010 - Sleepy Dave wrote:
Masterclass - Domaine Faiveley with Master of Wine, Lisa Perotti-Brown (St-Regis Hotel): A bigger, broad shoulder and less expressive wine than the Chambolle. Perfume nose that display fresh strawberry, raspberry and orange with firm, pure acid core and added more depth with hint of fur and cloves. The high acid & tannic backbone make it less approachable, underbrush, wet animal fur and austere mouth feel leads to bitter, powerful finish with wood undertones.
After some 30mins in the glass, this does quickly evolved and WOW! Silky smooth mouth feel, powerful, intense palate that is complex, structure, and show some finesse though there is still some rough edge pending some bottle age to polish. Very well made, and clearly there is not a big gap between the Latricieres Chambertin. Buy - Maybe.
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4/12/2010 - ckinv368 wrote:
Bit of fruit with green peppers and unions predominating throughout, and a strong mineral finish
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