Domaine Faiveley, Mazis Chambertin other_regions And 16% was fermented in

And 16% was fermented in temperature-controlled stainless steel vats

the vigor of the plants is naturally reduced

pure kirsch

Finishes with big

Neither the 1995 nor 1996 performed as well as they had in the past

Domaine Faiveley, Mazis Chambertin other_regions And 16% was fermented in(from both Mazis Haut and Bas where the two parcels total a remarkable 1. 20 ha). Once again there is just enough wood to point out along with hints of menthol, anise and the sauvage adding breadth to the ripe dark currant scents. As is usually the case, the larger scaled flavors possess more size and weight if not the same refinement or minerality as the Latricires where the supporting tannins coat the palate on the grippy, serious and youthfully