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Domaine Faiveley Bourgogne Pinot Noir 2003

Pinot Noir from Burgundy, France
    0% ABV
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    3.4 48 Ratings
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    3.4 48 Ratings
    0% ABV

    Winemaker Notes

    "...Warm, peppery aromas of black cherry and forest floor scream Burgundy..."
    -Wine News 93 Points

    Bourgogne "Joseph Faiveley" Pinot Noir is named in honor of François Faiveley's great great grandfather. Born in 1823, Joseph took over and expanded the domaine which his father, Pierre, had founded in 1825. Under Joseph Faiveley, the domaine earned its reputation as one of Burgundy's finest and most trusted, with an unparalleled selection from the Côte de Nuits and Côte Chalonnaise.

    Beautiful very dark garnet colour. The nose is very expressive with aromas of blackcurrant liqueur and little black fruits. The attack is sweet, conveying the excellent ripeness of the 2003 harvest. This wine is greedy and rich on the palate. This generous red Burgundy is enjoyable already, but its important volume means it has interesting cellaring potential.
    Cellaring potential : 5 to 7 years

    Critical Acclaim

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    Domaine Faiveley

    Domaine Faiveley

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    Domaine Faiveley, , France - Other regions
    Domaine Faiveley
    Founded in 1825, Bourgognes Faiveley has been handed down from father to son for over 175 years. As the sixth generation to take the reins, François Faiveley manages, with equal amounts passion and competence, the largest family domaine in Burgundy. Methodically reconstructing vineyards fractured by French inheritance laws, Bourgognes Faiveley today owns more appellations in their entirety (monopoles) than any other domaine in Burgundy.

    "Faiveley’s wines are... supremely clean and elegant: definitive examples of Pinot Noir... above all they have richness and breed, the thumbprint of a master winemaker."
    -Clive Coates M.W.
    Côte d’Or, A Celebration of the Great Wines of Burgundy

    A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

    Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    PBC2234540_2003 Item# 86144

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