"A whiff of chalk in the aroma leads to flavors of strawberry, currant and cherry in this racy red. There is an element of tension between fruit and mineral elements, offering a silky texture and a dense matrix of tannins. The long aftertaste is resonant and compelling. Best from 2023 through 2045. From France. -B.S." (WS)
"Bright ruby-red. Incredibly cerebral nose combines scents of black raspberry, dried flowers, caramel, resin and smoke, all lifted by a lively mineral quality. Pure silk on the palate, but also with outstanding energy and definition to the flavors of black raspberry and saline minerality. A real wake-up call to the mouth! Noble tannins reach the front teeth on the very long back end. Superb." (VM)
"A kaleidoscopically spicy and broad-ranging nose is composed of pure and elegant red and dark berries along with hints of game, smoke, sandalwood, dried flowers and orange peel. The refined, intense and mineral-driven imposingly-scaled flavors coat the palate with dry extract while delivering stunningly good length on the delineated finish that just goes on and on. This is a remarkable wine in every sense though once again it is not for the faint of heart as this too is going to require seriously extended cellaring to shed its fine but dense tannic spine. Patience, and lots of it, is absolutely essential." (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: 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.
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.
Vines planted in: 1949, 1955, 1966, 1983
Average Production: 100 bottles
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