Corton Clos des Cortons Grand Cru Domaine Faiveley 2017 (Double-Magnum)

Der Grand Cru Corton Clos des Cortons der Domaine Faiveley ist ein kräftiger, reicher Pinot mit fetten Tanninen. Die ältesten Reben wurden bereits 1936 gepflanzt. Heutzutage wird der Clos des Cortons 16 bis 18 Monate in Fässern ausgebaut, dabei sind 2/3 neues Holz. Der Clos des Cortons eignet sich perfekt zum lagern, ist die von Jahrgang zu Jahrgang sehr gleichmässig.

Details:

Produzent:	Domaine Faiveley
Region:	Burgund
Appellation:	Corton
Klassifizierung:	Grand Cru
Jahrgang:	2017
Volumen (cl):	300
Farbe:	Rot

Ratings

Wineadvocate

The 2017 Corton Grand Cru Clos des Cortons Faiveley is showing very well, mingling aromas of blackberries, red berries and cassis with notions of cinnamon, clove and blood orange. On the palate, it's medium to full-bodied, with a fleshy core of fruit, ripe but lively acids and powdery framing tannins, concluding with a sapid, youthfully oak-inflected finish. This is a deep and comparatively structured effort in the context of this approachable vintage, and it will merit a bit of bottle age.'

Vinous 91-93

Vinous

The 2017 Corton Clos des Corton Faiveley Grand Cru comes from a monopole of around 3 hectares. It has quite a powerful bouquet of assertive red currant and cranberry fruit, fig jam and a hint of dates. The medium-bodied palate displays supple tannin and a fine bead of acidity. Quite stocky in style, with a saline, quite persistent finish that lingers in the mouth. Excellent.

Suckling 96

Suckling

The super fresh, sour-cherry nose leads you into a very concentrated and focused red with a lot of mineral and graphite character. The tannins are a shade firmer than in the other Grand Crus from Faiveley, but it was always that way. Deep, dark and cool finish that goes on and on. Better from 2023.

Morris 92-95

Morris

Deep but fresh and bright yellow. This is solid, concentrated, backward more on the white fruit than the stones. Some more yellow fruit at the back, but not over-ripe, maintaining a crunchiness at the finish. Tasted: November 2018.

Degustation