Domaine Faiveley : Mazis-Chambertin Grand cru 2019

From 1.56ha of several parcels in the Mazis-Haut lieu-dit. Despite fermentation in open-top wooden fermenters, with a proportion of whole clusters punched down daily and ageing in 60% new casks, this is far from aggressive. Seductively approachable, showing red berry fruit character, mineral and smoky notes, with a silky, fairly open texture displaying great finesse without lacking substance.

Enormous structure here, the tannins resembling the perfectly toned muscles of a body builder, but this enormously dense wine also has excellent balance, the freshness at the widescreen finish lifting this huge mass effortlessly. Drinkable now, but better from 2023.

The nose is fruity, elegant, precise, well-handled, focused, and offers a certain straightness in elegance. It reveals notes of ripe purple plum, violet and, more subtly, Garriguette strawberry, combined with small touches of cornflower, small blue fruits, a hint of crushed raspberry, nutmeg, chocolate, as well as a touch of racy minerality, green cardamom, a subtle sense of place, salinity and Bourbon vanilla. The palate is fruity, elegant, delicate and offers power, precise/controlled richness, a sense of “sobriety” (in the positive sense, i.e., precision/control), a tangy backbone, a lovely structure and a certain well-guided richness. On the palate, this wine expresses notes of pulpy/juicy blackberry, fleshy strawberry and, more slightly, rose, combined with touches of crushed small red berries, tonka bean, Bourbon vanilla, a hint of sweet blond tobacco, a hint of toasted hazelnut and a subtle touch of sweet spices. The tannins are precise, elegant, suave, structuring and offer a fine chew. Very nice work on the bitters, especially on the finish. Good length and lovely persistence.

Heady and exuberant, with notes of fresh roses, cooked rhubarb, ripe wild strawberries, fresh pepper and thyme, the wine presents with velvety tannins on the palate, unearthing a deep layer of clove through fleshy red cherry and turned soil. Though fairly dense, tannins are integrating well, but will be better from 2025 onward.