"90-93 Points Allen Meadows, Burghound
Sweetspot - Outstanding
Moderate reduction renders an evaluation of the nose impossible. The medium weight flavors possess a slightly finer mouthfeel while exuding an almost palpable minerality that adds a sense of lift to the lightly tangy if impressively long finale. Note that my projected range assumes that the tanginess is likely due to a high level of gas and thus will be eliminated once the wine is prepared for the bottling.
92-94 Points Neal Martin, Vinous.com
The 2023 Gevrey-Chambertin Les Cazetiers 1er Cru has an understated, tertiary nose with a touch of smoke filtering through the dark berry fruit. The palate is medium-bodied with finely chiseled tannins and a keen line of acidity. It's taut and fresh with plenty of mineralité and tension on the finish. This is a very competent and quite delicious Cazetiers. Drinking Window 2027 - 2048. Reviewed November 2024"
Domaine Faiveley traces its history back to 1823 and through seven generations they have built up an exceptional vineyard portfolio including 50 hectares in Côte de Nuits, 15 in Côte de Beaune and 75 in Côte Chalonnaise.
The term "Cazetier" originates from "Castel", the parcel situated just above the Château de Gevrey. It is one of the rare "Têtes de Cuvée" to not have been reclassified as a Grand Cru in the 1930's alongside Les Amoureuses and Les St-Georges. Since 2013, Faiveley has owned more than 4 hectares, accounting for almost half of this appellation. It stretches over two distinct terroirs. At higher altitudes, marl and limestone impart finesse and minerality. In the lower part of the plot, deeper clay soils confer power and richness to the wine. This South-East-facing plot benefits from optimum sunshine. It produces a rich, generous wine with similar aromatic notes as Chambertin. Its consistency from year to the next is nothing short of remarkable. The final blend is a powerful, complex, racy wine, which embodies the Gevrey-Chambertin emblematic style.
Allen Meadows, Burghound.com
I met with technical director Jérôme Flous, who commented that 2023 "was a vintage of incredible abundance. For example, we dropped as much as 50% of the crop in Corton and almost as much elsewhere! Stated differently, we dropped more fruit in 2023 than we harvested in 2024, which if you stop to think about it is insane! Even with all of that work in the interest of controlling yields, I'm not sure that ripeness levels would have been sufficient if we hadn't had a serious heat wave in the second half of August. Sugar accumulation had to that point been increasing only very slowly if at all, but once the heat kicked in, the maturities spiked. We picked from the 8th to the 20th of September and there wasn't really much sorting required, which is to say that we threw out on the order of only 3%, which was mostly due to underripe bunches. All in all, 3% isn't much given the volumes. Yields were somewhat varied as they ranged from 45 to 50 hl/ha in pinot and 50 to 55 hl/ha in chardonnay. The bunches were huge with bunch weights that were definitely higher than usual as there was a lot of juice in the berries. Potential alcohols were quite good as they averaged between 13 to 13.5% in both colors. For the reds, we employed a moderate extraction regime and used no whole clusters except for the Musigny. This was primarily because the pHs were already around 3.6 and we absolutely didn't want them to rise to around 3.8 due to the potassium reserve in the stems. As to the reds, they are perfumed, charming and tender. Stylistically, they are perhaps like say a riper version of 2017 or a more qualitative version of 2007 or 2011."
