750ML ARE $400-$500, THIS IS BELIEVE IT OR NOT A GREAT PRICE FOR THE MAGNUM!!
VERY VERY RARE!!
"This rich red is laced with smoky, stony elements flanking the black cherry and black currant flavors. There's also a hint of black pepper as this cruises to the long finish. Should be fine once all the components integrate. Best from 2019 through 2032. 80 cases imported.–BS" (WS)
"Bright medium red. Deep, musky nose combines cranberry, raspberry, cardamom, faded rose and crushed stone. Sweet, seamless and energetic, offering almost painful cut to the tart red berry, spice and musky underbrush flavors. Outstanding savory lift in the middle palate. Wonderfully lightness of touch here. Very backward wine with all the Cos de Bèze food groups: red fruits, minerals, spices, flowers, crushed stone. Stains the palate and leaves the taste buds quivering on the very long, firm finish. But still a baby today and in need of a decade of cellaring." (VM)
"A classic and elegant Clos de Bèze nose is composed of spicy and earthy if restrained red currant and floral aromas that are nuanced by subtle wisps of humus and exotic tea. The sense of elegance is reinforced by the fine-grain of the tannins on the wonderfully pure and intense broad-shouldered flavors that possess a lovely minerality on the hugely long, balanced and harmonious finish. This is good stuff that should amply repay extended cellaring." (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.
Grand Cru Chambertin Clos de Beze sits mid hillside sharing borders with Chambertin to the south, Mazis-Chambertin to the north and Chapelle Chambertin just downhill. Domaine Faiveley's parcel represents 3.2 acres of the overall 37 acre vineyard. The vineyard has an eastern exposure and soil rich in limestone.
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.
Vines planted in:
1949, 1955, 1966, 1983