THEIR FLAGSHIP WINE!
"Plenty of resinous oak coats this red, leaving a veneer on the cherry and berry flavors. Compact, with a layer of dusty tannins on the finish. With air, the oak subsides, revealing pretty cherry, floral and spice notes, making this more elegant. Best from 2019 through 2033. 1,315 cases made. –BS" (WS)
"Bright, deep red. Deep aromas of black cherry, crushed rock and graphite. Dense, sappy and energetic, offering outstanding depth to its soil-driven black cherry and saline flavors. Delivers an uncanny combination of chewy texture and verve. Finishes with palate-staining length and lift, as tactile as a solid. A great vin de terroir for the cellar." (VM)
"The quality of this wine has skyrocketed over the past few vintages; while it was always very good, it has now become one of the most consistent performers in the Faiveley portfolio. There is quite a bit of wood influence at present and it fights a bit with the spicy dark berry fruit aromas that exhibit plenty of earth and game character. The impressively scaled and concentrated broad-shouldered flavors possess an opulent yet entirely serious mouth feel before culminating in a balanced, explosively and tremendously persistent finish. This is a bit woody today yet the underlying material is such that it seems all but evident that it will successfully integrate the oak in time." (BH)
Domaine Faiveley combines the principles of modern winemaking methods with the time honored traditions that have been practiced for centuries within their 19th century cellars. Each terroir and each vintage, benefits from special attention which makes the cuvées unique. Each bottle therefore becomes the faithful reflection of its terroir.
Terroir: Corton Clos de Cortons Faiveley is the only Grand Cru vineyard to bear the name of it's owner. The name was confirmed in court in 1937. This unique 7 acres parcel sits on the northern extremity of the hill of Corton fairly high up the slope surrounded by the famous "Le Corton" parcel. Soils are poor and well drained made up primarily of Ferruginous Oolites (read: iron based stones) and Marl (clay). The majority of the vineyard was planted between 1936 and 1967 with younger plantings up to 2002.
Vinification: Grapes are hand harvested and sorted upon arrival at the domaine. Following a short maceration the must undergoes primary fermentation in a combination of stainless steel and wooden vats. The young wines are aged in 70% lightly toasted new oak barrels for 16 to 18 months.
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