Domaine FAIVELEY -- 2022 Part III: Whites Tasted from Barrel

 

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It’s not yet apparent to me whether 2022 will be at the same spectacular in whites as it is in reds, but it does appear to be a top white vintage, nonetheless, and this Faiveley selection shows real strength. (Continue reading here.)

Domaine MOREY-COFFINET (Chassagne-Montrachet) -- Selected 2019 Whites, a 2018 White, and a 2019 Red

Certified organic, following biodynamic practices. 30% new oak in village wines, premiers crus go up to 40%. (Continue reading here.)

Domaine de la VOUGERAIE -- 2016 Part III: Whites Tasted from Barrel Samples

(Originally published December 2017)

See here for background information on the 2016 at Domaine de la Vougeraie. (Continue reading here.)

Domaine FAIVELEY/Maison Joseph FAIVELEY (Nuits-Saint-Georges) -- 2016 Part IV: Côte de Beaune Whites Tasted from Barrel Samples

(Originally published December 2017)

This selection is a good representative of the quality of 2016 whites from top sources; alas, availability remains the problem. (Continue reading here.)

Domaine FAIVELEY/Joseph FAIVELEY (Nuits-Saint-Georges) -- 2017 Part III: White Wines Tasted from Barrel and Tank Samples and from Bottle

The wines marked Joseph Faiveley below are négociant wines; the others are estate wines. (Continue reading here.)

Louis JADOT (Beaune) -- 2016 Part VII: Grand Cru White Wines from Chablis and the Côte de Beaune

(Originally published 14 April 2018.)

Background on the vintage at Jadot is located here.  

As it often does, Jadot blocked full malolactic fermentation in about half the 2016 white wines.

The three Chablis Grand Cru wines below are all from grapes that Jadot purchases and vinifies in large casks. The wines are then aged in oak, about 30% new, prior to bottling. (Continue reading here.)

Olivier LEFLAIVE (Puligny-Montrachet) -- 2016 Tasted from Bottle

(Originally published 11 May 2018.)

Over the years, I’ve had very little wine from this Leflaive, the reason being that I never found anything interesting that made me want to try more. A couple of years ago that began to change, and others also seemed to notice something going on here. Curiously, this occurred despite the fact that Frank Grux, who has been in charge of making the wines since 1988, still remains at the head of winemaking.

When I inquired of the domaine, I was told that the grapes are now harvested a bit earlier than before, less new oak is used, and there is less bâtonnage (stirring of the lees) than before. Whether that’s the full story or if there’s more to be told, these wines show that there are wines worthy of interest now.(Continue reading here.)