Domaine Faiveley combines the principles of modern winemaking methods with the time-honored traditions that have been practiced since its 1825 establishment within their 19th century cellars. Each terroir, and each vintage, benefits from special attention, which makes the cuvées unique. Each bottle therefore is the faithful reflection of its terroir.
Terroir: Corton Clos des Cortons Faiveley is the only Grand Cru in Burgundy alongside Romanée-Conti to bear the name of its proprietor. The name was confirmed in court in 1937. This unique 7-acre parcel sits on the northern extremity of the hill of Corton fairly high up the slope surrounded by the famous “Le Corton” parcel. Soils are poor and well drained, made up primarily of iron-based stones and clay. The majority of the vineyard was planted between 1936 and 1967 with younger plantings up to 2002.
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.
Fantastic aromas of crushed berries and blueberries plus hints of rose petals and mushrooms. Floral, too. Full-bodied and so and velvety with tannins that show polish and finesse. Superb potential here.
This too is extremely ripe yet manages to avoid any sense of surmaturit on the once again liqueur-like aromas of black cherry, cassis, anise and lilac scents. This is a massive wine, with simply huge mid-palate concentration, power and muscle that terminates just like the Rodin in a borderline painfully intense finale that both coats the palate and lasts for minutes. I take considerable pains to point out however that this ultra-structured and overtly austere effort is not only built for the long haul but for the very long haul. I have suggested an initial drinking window of 25 years from now but it may very well be 30 to 40. In sum, this is very old school Corton.
(entirely destemmed, as these thick-skinned grapes were extremely high in tannins and total polyphenols): Saturated dark red-ruby. Distinctly dark aromas of black cherry, licorice and violet convey an impression of medicinal reserve. Powerful black cherry, crunchy raspberry and licorice flavors boast remarkable intensity and energy but come across as less austere at this stage than normal. A huge wine with the structure for a 25-year evolution in bottle but there's something almost feminine about its fine-grained texture. The major tannins are totally supported by fruit on the classic, penetrating, extremely long aftertaste. A great wine in the making. (Erwan Faiveley noted that this was the most impressive must he's ever tasted.) The IPT (indice polyphenols totaux) here is a whopping 90, compared to a normal 50, according to Jerome Flous, who added that the record for this cuve was 103 in 2005.
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