Excellent scores for Domaine Faiveley

Excellent scores for Domaine Faiveley

Stephen Tanzer has awarded high scores to a large selection of Domaine Faiveley wines in his review of 2013 and 2014 Burgundy Chardonnays.

The Faiveley family have been making outstanding wine for more than 180 years. Domaine Faiveley is now under the careful stewardship of seventh generation Erwan Faiveley, one of the youngest directors of a Burgundy Domaine on record.

Stephen Tanzer describes the wines:

2014 Meursault 1er Cru Blagny: Very complex nose combines white peach, citrus fruits, flowers and smoky minerality. Wonderfully suave and horizontal in the mouth, with harmonious acidity and underlying minerality…This will be delicious at the dinner table. (91-93)

2013 Chablis Grand Cru Les Preuses: Bright, pale yellow. Honey, anise and peat on the slightly exotic, smoky nose. Rich, tactile and ripe in the mouth, with strong acid spine to support the white peach, Meyer lemon, pear skin, iron and smoked meat flavours. This savoury, generous Grand Cru is about much more than simply fruit. Finishes ripe, supple and long. (92/100)

2013 Puligny-Montrachet 1er Cru La Garenne: Very pale, bright yellow. Tight aromas of pear, white peach, stone, menthol and caraway seed. Juicy, sappy and concentrated, showing moderate flesh but an intriguing saline character. Finishes firm, suave, dry and long, with good thrust and an impression of solid dry extract. (92/100)

2013 Bâtard-Montrachet Grand Cru: Pale yellow. Restrained aromas of apple, spices and minerals. Already conveys captivating delicacy and a light touch to its intense pear and white peach flavours. A real live wire today, but this is also a very refined example of Bâtard-Montrachet. Should evolve slowly and gracefully; in fact, I may be underrating this wine today. (92+/100)

2013 Corton-Charlemagne Grand Cru: Bright, light yellow. Aromas of spiced apple, earth and porcini, with hints of oak ad metallic minerality…Finishes sappy and smooth, with a building sweetness but plenty of buffering minerality and brown spices. This gained in sweetness with time in the glass, showing a liquid stone character. (92/100)

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