My take on the Faiveley '04s is that there are a number of very fine and classically styled wines but it must also be noted that overall, they don't quite match the incredible '03s. As an aside, I have never fully understood why the Faiveley wines are not more popular here in the US because the wines age magnificently well. I suspect it's because the wines rarely show well in their youth and require ample time in bottle to soften what can be significant tannic spines but it is precisely this structure that enables them to age so brilliantly. I have tasted any number of very old Faiveley bottles and they have been almost uniformly excellent. In short, provided that you are prepared to age the wines, Faiveley is a name that absolutely should be represented in your cellars.

Lower register and very earthy dark pinot fruit with game, spice and kirsch nuances that complement the sauvage, brawny and sappy mouth coating full-bodied and muscular flavors that culminate in a wonderfully explosive finish. This is a very backward wine with less elegance than the finest in this range but for those who enjoy frank and direct burgs with serious character, this is for you - just be prepared to wait. Tasted: Jan 01, 2006 Score: 90-92 Drink: 2016+ Issue 21 Burghound

This sports one of the ripest noses in the entire range with distinctly spicy notes adding interest to the admirably fresh plum and mocha suffused aromas that precede highly energetic, concentrated and big-bodied flavors that are extremely concentrated and the dry extract imparts a seductive texture to the mildly austere, balanced and hugely long finish. This is one of the most promising vintages of this wine that I have ever seen but note that this will definitely not be an early drinker as the supporting structure is more than simply firm. (93-96) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

(from the sub-climat En Orveaux). A gorgeously seductive nose offers up a layered and notably ripe mélange of red and black pinot fruit, spice notes, cassis and floral nuances that lead to robust and full-bodied flavors that possess a velvety mouth feel and striking length. This is a palate staining, powerful and serious effort that is clearly built to age. (92-95) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

A wonderfully complex and quite densely fruited nose features layered aromas of red, blue and black fruits that include ample amounts of stone, game and earth nuances, all of which can also be found on the supple but precise and very serious flavors blessed with an abundance of dry extract on the strikingly long finish. This is terrific and the complexity is outstanding but patience will be required. (92-94) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

This too is discreetly wooded with an elegant, cool, reserved and stony red pinot fruit nosethat offers a beautiful variety of layers where the following energetic medium-bodied flavours also brim with an intense minerality and excellent detail on the driving and tension-filled finish. This is wonderfully alive and altogether classic in style and like the Clos de Vougeot, this will require up to two decades to reach its full potential. A stunner fashioned in an old school style. (91-94)/2021 Allen Meadows; Burghound

A reserved yet ultra elegant, airy and quite cool nose, particularly in the context of this notably ripe vintage, speaks of perfumed and very fresh red currant, stone and a hint of spiced floral notes. The mouth coating, rich and overtly muscular flavors possess outstanding detail and even more minerality than is suggested by the nose, all wrapped in a very serious and hugely long finish that is a bit less austere than usual. A stunner. (92-95) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

Discreet but not invisible wood frames quite a cool but elegant mix of red and blue orchard fruit that introduces mineral-inflected and big-bodied flavors that possess excellent mid-palate concentration as well as a stunningly long finish. This is not only exceptionally complex but I also like the sophistication of the tannins. 92-94 points/2021+ Allen Meadows' Burghound (Jan 2011)

Deep red-ruby. Complex aromas of redcurrant, minerals, iron and tobacco, plus a whiff of oak. Then silky and nuanced in the mouth, with the redcurrant and iron notes complicated by soil tones. Not as high-pitched as the best Faiveley 2009s from the Cote de Nuits, but true to its terroir Some smoky oak carries through onto the aftertaste. 90-93 Points, Stephen Tanzer's Int'l Cellar (2011)

A distinctly sauvage and somber dark berry fruit nose gives off notes of iron tinged warm earth, underbrush, crushed herbs and a hint of smoke followed by rich, full and moderately wooded full-bodied flavours that are notably powerful and supported by very firm tannins on the serious, long and backward finish. This too will require upward of two decades of cellar time so don’t buy this if you’re not prepared to be patient. (92-94)/2021+ Allen Meadows; Burghound

(from both Mazis Haut and Bas). A classic Mazis nose is distinctly animale with its pungently earthy, gamy and lightly mineral-infused wild red and blue berry aromas that complement perfectly the rich, powerful and remarkably concentrated flavors that are presently brooding and so primary that this has not yet completely arrived at its final form. There is a bit of wood present on the monumentally long finish but the density of extract is such that it will have no trouble successfully integrating it. (93-95) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

A monopole of Domaine Faiveley). Here the nose is similar if slightly more elegant with good freshness that also characterizes the energetic middle weight flavors that are so well balanced that this could easily be enjoyed now though I would be inclined to wait. This is well worth a look, particularly for value. (88-91)/2014+ Issue 41; Allen Meadows; Burghound

Pinot noir fans hardly need to be told that the finest expressions of their favorite grape come from France's Burgundy region. But there are side effects to this: scarcity and high prices. That's why I'm always cheered when I come across an enticing example with a real-world price tag: The scented, savory-tart 2009 Domaine Faiveley Mercurey Premier Cru Clos des Myglands -- a wonderful mouthful of authentic burgundy from a super vintage, and a solid value at $35.

I know, we're all conditioned to think that the best burgundies are made by little old wine-growers tending their tiny plots, but the reality is that a top-class negociant firm such as Domaine Faiveley, which dates from 1825, has the resources and skills to bring out the maximum from the wines it makes. Faiveley is one of the largest owners of classified vineyards in Burgundy. The Clos des Myglands is one of the firm's monopoles (wholly owned vineyards). In this 14-acre parcel south of the village of Mercurey, the vines, some more than 40 years old, are planted in a mixture of clay and limestone soils.

Erwan Faiveley, a seventh-generation family owner, compares the 2009 vintage to ripe, full-bodied vintages like 1959 and 1964 -- but better balanced. The plummy nose of this wine leads into a wine with a lush, rich texture and taste with just the right depth, bright, sappy fruit and well-integrated oak that doesn't intrude. That's doubtless due to the restrained aging program -- the wine was kept in a combination of stainless steel and oak (only a third of which was new) for just over a year.

The wine has enough concentration to keep for several years, but I'd match its youthful tannic notes to rare roast beef, veal stew, or rich fish dishes such as grilled tuna steaks. Elin McCoy's Wine of the Week; Price: $35; Region: Burgundy, France; Grape: 100 percent pinot noir; Alcohol: 13 percent; Serve with: rare roast beef, veal stew, grilled tuna steaks?

A discreet touch of pain grillé highlights layered and expressive ripe orchard fruit and acacia blossom aromas that are followed by unusually precise and almost painfully intense flavours that possess more power than usual yet at no expense to the underlying sense of refinement and overall balance. Recommended. (90-93)/2012+ Allen Meadows; Burghound

A more discreet if not invisible application of wood sets off a densely fruited, ripe and relatively elegant nose of apricot, peach and pear aromas that complement concentrated, rich and fleshy medium-bodied flavors that possess a citrusy and long finish where the wood resurfaces. This should be excellent in time as there is so much extract that I am confident the wood will be successfully absorbed in time. (90-92) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

An appealingly spicy and ripe nose is quite fresh, pure and vibrant with its dark berry fruit, warm earth and layered character where the depth continues onto the velvety and mouth coating flavors that possess fine concentration and excellent intensity and the only nit is that the finish comes up just a bit short relative to the best among these Nuits 1ers though this could of course change before the bottling. Solid potential here. Tasted: Jan 01, 2008 Score: 89-91 Drink: 2014+ Issue 29 Allen Meadows; Burghound

This is the first wine to really display much in the way of wood toast. Otherwise, the aromatic profile consists of spice hints, red berry fruit and a note of menthol. The relatively voluminous flavors possess good size and weight, all wrapped in a supple, palate coating and seductively textured finish that is delicious if not overly complex at present. However, the underlying material appears so good that my score offers the benefit of the doubt that this will add depth with sufficient time in bottle. (90-93) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

A densely fruited nose that runs more toward the blue and black side of the aromatic spectrum displays hints of wood spice and warm earth and leads to fresh, suave and rich flavors underpinned by much finer tannins but also less complexity and overall depth. Certainly a good effort but less distinguished. Tasted: Jan 01, 2007 Score: 88-90 Drink: 2013+ Issue 25 Allen Meadows' Burghound

I met on this visit with François Faiveley's son Erwan, who was being groomed to eventually assume control the presidency of this now seven generation domaine (established in 1825), has now acceded to that very position. And as I reported in Issue 23, the former managing director of Bouchard Père et Fils, M. Bernard Hervet, has been hired as the new CEO of Domaine Faiveley, reporting to Erwan Faiveley, was present as well. For the record, M. Hervet will not begin in his new position until January 1st;, he is spending time "familiarizing" himself with Faiveley's operations and personnel. Both of them profess to be "very happy with 2005. Quality is exceptionally consistent almost no matter the appellation though at Domaine Faiveley, Gevrey is the star as the wines just seem to have an extra dimension. Yields were relatively normal except for Echézeaux where there was early hail damage that did not affect quality but did reduce quantity. The harvest was very clean as there was almost no triage to do and we had good sugars that ranged between 11.5 and 13%. The malos were slow and long and many did not finish until September and while it's too soon to be sure, we may delay the bottling a month or two as a result." In my view 2005 is a great vintage for Faiveley though as with any domaine with a range this large, some wines are more successful than others. Still, provided that you're prepared to allow the wines to age for the most part at least 10 years, they should absolutely be on your short list of wines to buy this vintage.

Here the fruit runs towards the blue side of the spectrum with aromas of blue berry, plum and violets that is in keeping with the extremely rich and mouth coating medium weight flavors that possess a seductive mouth feel even though the tannins that surface on the balanced, long and serious finish are rather firm. (90-93) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

This is slightly riper with an attractive mix of red and blue pinot fruit plus lovely floral aromas, in particular violets that slide seamlessly into textured, earthy and solidly powerful flavors that are quite firmly structured on the balanced and intense finish. Excellent quality here and this should age well though note that patience will be required. Tasted: Jan 01, 2008 Score: 89-92 Drink: 2016+ Comments: Outstanding! Issue 29 Allen Meadows; Burghound

Very discreet if not invisible wood frames ripe animale aromas that include game, underbrush and serious dark pinot fruit aromas that are very Nuits in character and this frank typicity continues onto the structured and slightly rustic broad-shouldered flavors that culminate in real power, weight and punch. This is a big wine with plenty of muscle and it will need at least a decade to be at its best. Tasted: Jan 01, 2008 Score: 88-91 Drink: 2016+ Issue 29 Allen Meadows; Burghound

Moderate floral notes add breadth to the very fresh and earthy red currant and plum aromas that lead to precise, vibrant and attractively transparent medium-bodied flavors that are complex, serious and persistent. This is a classic Nuits with fine balance. (91-93) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

It's not all that surprising that this is the most elegant of this group of Nuits 1ers as it often is with its red berry fruit, earth, rose petal and subtle spice hint nose. The detailed, intense, supple and generously concentrated flavors possess firm but quite fine tannins, which contribute to a sophisticated mouth feel on the driving and explosive finish. This is a terrific blend of power and finesse. (90-92) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

This is more elegant still with ripe yet cool and airy white flower, stone, lemon and pear aromas that are trimmed in a deft treatment of wood that allows the nose to retain center stage. The rich, sappy and utterly seductive flavors brim with a fine minerality that continues onto the racy and tension-filled finish. Tasted: Feb 01, 2011 Score: 90-92 Drink: 2015+ Comments: Outstanding Issue 43 Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound