1995 Faiveley Gevrey-Chambertin 1er Cru Les Cazetiers

Community Tasting Notes (4) Avg Score: 90.7 points

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  2/22/2015 - Dennis Graves wrote: 90 Points

  After opened for an hour, showed nice balance and good structure, though could use a bit more fruit. Nice wine that may still be coming out of a dumb period OR may be a bit over the hill. Time will tell?

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  5/14/2012 - Paul S wrote: 93 Points

  Lunch with Nicholas Pegna of Berry Brother & Rudd (Moluccas Room, Marina Bay Sands): This was yet another very fine wine, continuing the run of lovely Burgundies that we had so far. Strangely enough, for what was far and away the oldest red on the day, it seemed every bit as youthful as its peers on the same flight. After a 2 hour decant, it showed a lovely nose that was a nice synthesis of the darker fruits of the vintage, with black cherry and berry aromas, with the spicey, cinamon, clove and bramble scents that were so very Faiveley, with a heavy use of stems in the mix. The palate, like so many of these 1995s, was still really structured, with a very fine but really firm backbone and lovely balancing acidity forming a solid backdrop for clear, pure, and ever so slightly juicy flavours of dark cherries and black berries, touched with a citrus lift on the midpalate. It came across as a fine, serious wine, but it was also very delicious. I think a large part of it was down to how well the wine was integrated, with a lovely sense of completeness as it rounded its way into a finish touched with rather more secondary notes of earth and spice. Really nice stuff. I was surprised by this. At a pretty nice place now, but it should continue growing in the near term.

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  5/2/2007 - winonelson wrote:

  04/07 - quite nice - followed roumier's chambolle and vogue's chambolle 1er cru - this was the most complex more about black fruits, about ready - worth replacing

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  3/12/2006 - speedmac wrote:

  What a pleasure to drink this now- it does not need any more time. Beautiful nose of dirt and black cherries with a persistent even forward mouthfeel and finish. It did not seem backward at all and it did not have any hard edges. With grilled tenderloin with sauteed shitakes and Dauphinois potatoes it was best of night.

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