Domaine Faiveley
2018 Charmes-ChambertinGrand Cru Red barrel
Score: 92-94
Tasted: Jan 10, 2020
Drink: 2035+
Issue: 77
Note: from Charmes proper
Producer note: I met this year with both Erwan Faiveley and technical director Jérôme Flous, who noted that “the 2018 growing season was hot and dry but other than an early attack of mildew and a bout of hail on the 15th of July in Prémeaux and the southern part of Nuits, it was largely uneventful. We attacked the harvest on the 27th of August with our whites and the vines in the Côte Chalonnaise. We then moved to the Côte de Beaune on the 29th, picked in the Côte de Nuits from the 3rd of September to the 12th where we concluded with our Marsannay vines. Yields were on average around 40 hl/ha but with some notable variability for a variety of factors. For example the Côte Chalonnaise was actually less abundant than the Côte de Nuits and of course our vines that were hit by hail were naturally less generous. Potential alcohols were also variable with most wines coming in between 13.5 and 14% though a few wines below the range and a few above it as well. We did our usual vinification though in our cuverie which made things much more convenient. Nothing was acidulated either beyond a few cuvées of young vines which suffered from hydric stress and came in with very low acidities. We were also extremely careful about monitoring all the wines for technical problems and in particular volatile acidity and brettanomyces. As to the wines, they’re ripe yet not distortions of what Burgundy is supposed to be at its finest. They should also age well for years as they have the stuffing to do so.” (Frederick Wildman, www.frederickwildman.com, NY, USA; Altaya Wines, www.altayawines.com, Hong Kong; there are many sources in the UK, among them John Armit Wines, www.armit.co.uk, Berry Brothers & Rudd, www.bbr.com, Howard Ripley, www.howardripley.com, Haynes, Hanson & Clark, www.hhandc.co.uk, Clarion Wines, www.clarionwines.co.uk, Lea & Sandeman, www.leaandsandeman.co.uk and Justerini & Brooks, www.justerinis.com).
Tasting note: The level of new wood and menthol are borderline intrusive and while it does not dominate the underlying fruit of poached plum and cassis, it would be fair to say that it’s not subtle. The succulent and impressively concentrated flavors are almost viscous as well as highly seductive, all wrapped in bitter cherry pit-inflected, youthfully austere and beautifully long finish. This promising effort appears to have more than enough density to eventually absorb the wood treatment.
Domaine Faiveley, Charmes-Chambertin Grand Cru
US$950 / 每箱價格
Domaine Faiveley
2018 Charmes-ChambertinGrand Cru Red barrel
Score: 92-94
Tasted: Jan 10, 2020
Drink: 2035+
Issue: 77
Note: from Charmes proper
Producer note: I met this year with both Erwan Faiveley and technical director Jérôme Flous, who noted that “the 2018 growing season was hot and dry but other than an early attack of mildew and a bout of hail on the 15th of July in Prémeaux and the southern part of Nuits, it was largely uneventful. We attacked the harvest on the 27th of August with our whites and the vines in the Côte Chalonnaise. We then moved to the Côte de Beaune on the 29th, picked in the Côte de Nuits from the 3rd of September to the 12th where we concluded with our Marsannay vines. Yields were on average around 40 hl/ha but with some notable variability for a variety of factors. For example the Côte Chalonnaise was actually less abundant than the Côte de Nuits and of course our vines that were hit by hail were naturally less generous. Potential alcohols were also variable with most wines coming in between 13.5 and 14% though a few wines below the range and a few above it as well. We did our usual vinification though in our cuverie which made things much more convenient. Nothing was acidulated either beyond a few cuvées of young vines which suffered from hydric stress and came in with very low acidities. We were also extremely careful about monitoring all the wines for technical problems and in particular volatile acidity and brettanomyces. As to the wines, they’re ripe yet not distortions of what Burgundy is supposed to be at its finest. They should also age well for years as they have the stuffing to do so.” (Frederick Wildman, www.frederickwildman.com, NY, USA; Altaya Wines, www.altayawines.com, Hong Kong; there are many sources in the UK, among them John Armit Wines, www.armit.co.uk, Berry Brothers & Rudd, www.bbr.com, Howard Ripley, www.howardripley.com, Haynes, Hanson & Clark, www.hhandc.co.uk, Clarion Wines, www.clarionwines.co.uk, Lea & Sandeman, www.leaandsandeman.co.uk and Justerini & Brooks, www.justerinis.com).
Tasting note: The level of new wood and menthol are borderline intrusive and while it does not dominate the underlying fruit of poached plum and cassis, it would be fair to say that it’s not subtle. The succulent and impressively concentrated flavors are almost viscous as well as highly seductive, all wrapped in bitter cherry pit-inflected, youthfully austere and beautifully long finish. This promising effort appears to have more than enough density to eventually absorb the wood treatment.
