2012 Domaine Faiveley Chambertin-Clos de Bèze Grand Cru
Burghound | Rating: 96A spicy, fresh and highly restrained nose offers up aromas of both red and dark berry fruit, earth, sandalwood and a touch of the sauvage. There is the same fine complexity to the detailed, punchy, powerful and gorgeously textured flavors that possess imposing size and weight yet the finish is a model of grace, balance and refinement. This is not particularly austere but it is going to require extended cellaring before it is ready so I would advise buying this only if you have the patience to cellar it for at least 12 years and more would be better.Author: Allen Meadows
Wine Spectator | Rating: 94This is tight and reticent, featuring black cherry and blackberry fruit locked up by dense, burly tannins, with spice and mineral notes adding depth. Finishes with balance and sweet fruit. Just needs time. Best from 2019 through 2035. 60 cases imported.Author: Bruce Sanderson
Today led by Erwan Faiveley, the Nuits-Saint-Georges-based operation is looking to expand the domaine's holdings of exceptional vineyards to ensure more control from vine to bottle across the entire portfolio. Faiveley's top wines are hand-bottled with no filtration, resulting in wines described by Clive Coates as "...supremely clean and elegant: definitive examples of Pinot Noir... above all they have richness and breed, the thumbprint of a master winemaker."
Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, and reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 126 bottles owned
- 13 collectors