89 -91 points,

Burghound, June 2012

Here too there are residual fermentation aromas though by contrast, the wood is already well-integrated. There is good richness and plenty of dry extract to the seductively textured flavors that possess a bit more intensity before concluding in an admirably dry and ever-so-mildly austere finish of average depth.

Christopher Massie, JJ Buckley, February 2012

Pronounced fruit on the aromatics, coupled with a bit more wood smoke than the Mercurey. Additional, complex nuances of flowers and spice add to the overall impression on the nose. Spicy, toasted palate as well. This too is fresh, bright and has just the right kiss of wood. Focused, balanced finish is impressive. 90+

92 points,

Stephen Tanzer's IWC, September 2012

Pale yellow. Subdued but pure aromas of pear, fresh apple and honeysuckle, with a topnote of white flowers. Tangy and light on its feet, offering subtle flavors of lemon, lime, apple pie spices and stony minerality. Cool and tensile wine with nicely integrated oakiness. Finishes quite dry but not hard, with a lightly tannic impression and a repeating stony character. This penetrating, tightly coiled Meursault is built to age. 92(+?)

About Winery

While the name Faiveley has been synonymous with Burgundy since the 19^th century - the current Faiveley, Erwan is the eighth consecutive to run the family business - few can argue that it is this current team of passionate wine-makers, managers and technical supervisors who have catapulted Domaine Faiveley to a level never-before recognized. With state-of-the-art vinification equipment as well as a wine-making team now headed by the former managing director of Bouchard Pere et Fils, M. Bernard Hervet, the progress at Faiveley is indeed measurable. With all that's happening Chez Faiveley, it should come as no surprise that leading Burgundy critic, Allen Meadows (of Burghound fame) has this to report, ".Faiveley is a name that absolutely should be represented in your cellars."

~ CM

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