Domaine Faiveley
2018 Echézeaux – En OrveauxGrand Cru Red barrel
Score: 93-95
Tasted: Jan 10, 2020
Drink: 2033+
Issue: 77
Don’t miss!
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: A discreet application of wood easily allows the markedly spice aromas of various ripe dark berries, poached plum and exotic tea to be appreciated. There is both good energy and richness to the bigger and slightly more powerful medium-bodied flavors that are shaped by notably firm but fine-grained tannins, all wrapped in a gorgeously complex and sneaky long finish. This is terrific and the natural coolness of En Orveaux is a big plus in 2018.
Domaine Faiveley, Echezeaux Grand Cru, En Orveaux
US$1,150 / 每箱價格
Domaine Faiveley
2018 Echézeaux – En OrveauxGrand Cru Red barrel
Score: 93-95
Tasted: Jan 10, 2020
Drink: 2033+
Issue: 77
Don’t miss!
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: A discreet application of wood easily allows the markedly spice aromas of various ripe dark berries, poached plum and exotic tea to be appreciated. There is both good energy and richness to the bigger and slightly more powerful medium-bodied flavors that are shaped by notably firm but fine-grained tannins, all wrapped in a gorgeously complex and sneaky long finish. This is terrific and the natural coolness of En Orveaux is a big plus in 2018.
