Domaine Faiveley, Mazis Chambertin Grand Cru 2013

robert_parker93

Reviewed by: Neal Martin

Tasted blind at the Burgfest tasting in Beaune, the 2013 Mazis-Chambertin Grand Cru from Faiveley has a brisk red and black cherry-scented bouquet, hints of violet coming through with aeration. The palate is medium-bodied with supple red berry fruit, well judged acidity, improving all the time in the mouth and gaining cohesion so that the lightly spiced finish has appealing focus and tension. Afford this 1-2 hours in a decanter or preferably give it 8-10 years in the cellar. I like the cut of its jib. Tasted September 2016.

vinous93

Reviewed by: Stephen Tanzer

Good deep red. Aromas and flavors of black raspberry and espresso are sexed up by a wild gamey character. Very fine-grained and expressive in the mouth, with the wine's subtle sweetness nicely complemented by saline minerality. A classic Mazis for the cellar, with its animal aspect leavened by nervy acidity and serious medicinal reserve. Has the tannic spine to ensure a slow evolution. I may be underrating this superb grand cru.

vinous94

Reviewed by: Stephen Tanzer

Good dark red. Highly nuanced aromas of red fruits, animal fur, smoky underbrush, licorice and leather. Impressively concentrated if a bit youthfuly imploded, displaying outstanding energy to its bitter cherry, licorice and earth flavors. Finishes tight and very long. This is the only one of these unfinished 2013s that had been racked by the time of my visit--and it's still a touch musky and reduced. I'd drink the Latricières first and hold this.

robert_parker93

Reviewed by: Neal Martin

Tasted blind at the Burgfest tasting in Beaune, the 2013 Mazis-Chambertin Grand Cru from Faiveley has a brisk red and black cherry-scented bouquet, hints of violet coming through with aeration. The palate is medium-bodied with supple red berry fruit, well judged acidity, improving all the time in the mouth and gaining cohesion so that the lightly spiced finish has appealing focus and tension. Afford this 1-2 hours in a decanter or preferably give it 8-10 years in the cellar. I like the cut of its jib. Tasted September 2016.