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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

    Prosecco

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    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

    Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

    PBC2234540_2003 Item# 86144

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