Faiveley

=Background Information=


 * In vintage 2007: Now firmly pressing the must to extract phenols and insure the must isn't "too clean," but (in contradictory fashion) has adopted the controversial hyperoxidation or "browning of the must" technique, which removes the phenols from the juice before fermenting. Wines are placed in barrel with fine lees and are not racked or fined. Wines are filtered only if needed for chemical stability. Bottles with 25 ppm of free SO2.

1995

 * **Corton Charlemagne** (May 2013) not oxidized (R DeAngelo)

1996

 * **Corton Charlemagne** (25 Jan 2006): not oxidized, see 96 tasting notes [Don Cornwell]
 * **Corton Charlemagne** (June 2007) not oxidized - great showing (R DeAngelo)
 * **Corton Charlemagne** (September 2013): oxidized [CJang]

1999

 * **Chablis Montmains** (4 Mar 2013): (at a dinner sponsored by Faiveley with Bernard Hervet) not oxidized, a pleasant surprirse [Don Cornwell]
 * **Corton Charlemagne** (3/2011): completely oxidized. (Gregg G.)

2000

 * **Corton Charlemagne** (Aug 2014) beautiful wine, served with 20 other CC, ranked near the top, no oxid here![b.henry]

2001

 * **Corton Charlemagne** (4 Feb 2009): not outright oxidized but advanced and a bit strange. See related 2001 tasting notes [Don Cornwell]
 * **Corton Charlemagne** (Mar 2011): Not oxidized and really stunning [T De Waen]
 * **Corton Charlemagne** (Apr 2011): Not oxidized but disappointing [T De Waen]
 * **Corton Charlemagne** (Feb 2013): Not oxidized and still feeling very young. A bit too much oak showing for my liking. [T De Waen]

2002

 * **Corton Charlemagne** (March 2013) not oxidised ( B .Henry)
 * **Corton Charlemagne** (Aug 2014): not oxidized [R Younger]
 * **Corton Charlemagne** (March 2016): not oxidized and showing quite well [CJang]

2004

 * **Mercurey Clos Rochette Blanc** (Nov 2011): 3 of 4 bottles oxidized. (M Gillick)

2005

 * **Corton Charlemagne** (4 Mar 2013): (at a dinner sponsored by Faiveley with Bernard Hervet) medium gold color but notably advanced with a faintly chemical aroma [Don Cornwell]

** 2007 **

 * ** Corton Charlemagne ** (4 Mar 2013): (at a dinner sponsored by Faiveley with Bernard Hervet) not oxidized and a very impressive wine at this point [Don Cornwell]
 * **Corton Charlemagne** (Jul 2014): not oxidized [R Younger]
 * **Chablis Vaudesir** (various 2015-6-7): despite alarming yellow colour, no premox, more Batard than Chablis! 6 bottles all fine & impressive in their huge style. (Adrian Latimer)

** 2008 **

 * ** Bienvenues-Batard Montrachet ** (14 Feb 2015): showing a deep orange-golden hue and incipient aromas of premature oxidation [William Kelley]
 * **Chablis Preuses** (Nov 2016) oxidized (R DeAngelo)

**2010**

 * **Corton Charlemagne** (May 2016): Oxidized [CJang]
 * **Meursault** (Oct 2016) no premox (Adrian Latimer)
 * **Chablis Les Preuses** (December 2017): Not oxidized. Extremely aromatic and atypically (albeit pleasantly) phenolic on the nose. [CJang]