CASE PRICE = $61.99 per bottle (add 12+ quantity to your basket)
About this wine:Domaine Faiveley combines the principles of modern winemaking methods with the time honored traditions that have been practiced for centuries within their 19th century cellars. Each terroir and each vintage, benefits from special attention which makes the cuvées unique. Each bottle therefore becomes the faithful reflection of its terroir.
Terroir: Aux Damodes is a wide 20+ acres vineyard running north to south along the upper slopes south of the village of Nuits-St-Georges. Domaine Faiveley farms a 2 acre plot in running top to bottom in the center of the vineyard. Like the majority of vineyards in Nuits, the vineyard has an eastern exposure and shallow, poor soils of limestone gravel.
Vinification: Grapes are hand harvested and sorted upon arrival at the domaine. Following a 18-20 day 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 14 to 16 months.
Tasting Notes:A deep ruby-red color. The nose has black fruit notes and woody, fiery aromas. After a round and full attack, this wine proves powerful and full-bodied. It is well-balanced and of high quality, with good cellaring potential.
Ratings & Reviews:91-93 Points - Allen Meadows' Burghound:
"This is also quite spicy with ripe and well-layered aromas of red and blue pinot fruit that is satisfyingly fresh. The rich, dense and enveloping flavors possess excellent phenolic maturity as well as outstanding depth and length on the mouth coating finish. Here the tannins are a bit more prominent and will require a few more years of cellar time to resolve." (Jan 10, 2012)
91-93 Points - Stephen Tanzer's International Wine Cellar:
"Good dark red. Aromas of blackberry, bitter chocolate, mocha, licorice and peppery spices. Juicy, intense and fine-grained, with a strong saline quality adding interest to the dark fruit and chocolate flavors. The long, rising finish features suave, sweet tannins." - Stephen Tanzer (Jan/Feb '12)
