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Faiveley Chambertin-Clos de Bèze 1996

Editorial Review by Gregory Dal Piaz:

Once the sulfur blows off this is a lovely wine to smell rich with iron, flowers, and wild berry notes that turn towards lingonberry. Complicating scents of smoke, spice and earth fill out the subtle, layered nose and are quite seductive. In the mouth the wine remians quite tight with a very focused, slightly hard core of minerality and drying tannins keeping much under wraps. The finish is very iron rich but stuccato and short with faint echoes of fruit and spice. leave this alone for 5-6 years

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J. Faiveley:
Pierre Faiveley started the domaine in 1825 and his son Joseph gave his name to the family business.A Georges Faiveley was involved in the founding of  the Chevaliers du Tastevin organisation.[ www.tastevin-bougogne.com]The domaine is now run by 7th generation Erwan Faiveley. The family are also involved with an engineering business that also bears their name [www.faiveleytransport.com]T... Read more
Pierre Faiveley started the domaine in 1825 and his son Joseph gave his name to the family business.A Georges Faiveley was involved in the founding of  the Chevaliers du Tastevin organisation.[ www.tastevin-bougogne.com]The domaine is now run by 7th generation Erwan Faiveley. The family are also involved with an engineering business that also bears their name [www.faiveleytransport.com]There are 120 hectares in total spread all over Burgundy and includes 10 hectares of Grand Cru and 25 of Premier Cru making it one of the larger Burgundy domaines Read less

Editorial Reviews for Faiveley Chambertin-Clos de Bèze

Snooth User: Gregory Dal Piaz
89065233,906
4.00 5
09/22/2008

Once the sulfur blows off this is a lovely wine to smell rich with iron, flowers, and wild berry notes that turn towards lingonberry. Complicating scents of smoke, spice and earth fill out the subtle, layered nose and are quite seductive. In the mouth the wine remians quite tight with a very focused, slightly hard core of minerality and drying tannins keeping much under wraps. The finish is very iron rich but stuccato and short with faint echoes of fruit and spice. leave this alone for 5-6 years




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