Domaine Faiveley - Corton Clos Des Cortons Grand Cru 2023 (Pre-arrival) (750ml)
Price: $455.00
| Producer | Domaine Faiveley |
| Country | France |
| Region | Burgundy |
| Subregion | Corton Grand Cru |
| Varietal | Pinot Noir |
| Vintage | 2023 |
| Sku | 11350 |
| Size | 750ml |
Wine Advocate: 93-95 Points
The 2023 Corton Grand Cru Clos des Cortons Faiveley is excellent offering up aromas of dark berries orange zest spices and petals followed by a medium to full-bodied tautly fleshy palate that's lively and mineral with refined structuring tannins and a long penetrating finish. Reviewed by: William Kelley 01/25
Vinous: 93-95 Points
The 2023 Corton Clos des Cortons Faiveley Grand Cru has quite a floral bouquet mainly featuring red fruit cranberry and redcurrant notes. It's not as concentrated as the previous vintage yet it's well defined. The palate is medium-bodied with a hint of crunchy red fruit a twist of sour lemon and plenty of energy with an impressive mineral-driven finish. This endears itself on acquaintance and it should age well in bottle. (Drink between 2028 - 2055). By Neal Martin 01/25
Jasper Morris: 91-93 Points
Medium deep purple. No great depth An attractive softer strawberry both on nose and on the palate. Very slightly furry tannins afterwards. Balanced fruit throughout and persistent. By Jasper Morris 11/24
Burghound: 91-93 Points
Enough wood to merit mentioning is present on the nose of spicy and ripe red and dark currant along with suggestions of earth and the sauvage. I very much like the mouthfeel of the solidly voluminous flavors that also exude a borderline palpable minerality on the compact backward and built-to-age finale. This will need to add depth with time in bottle so at least some keeping is advised. (Drink starting 2035). By Allen Meadows 01/25
Jancis Robinson: 17+ Points
Cask sample. Transparent garnet. Light nose and sweet red-cherry fruit. Very Corton I suppose and with a certain grand cru density of fruit even if it's not a wow. Good effort! (JR) (Drink between 2032 - 2048). By Jancis Robinson MW 11/24
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