Full yellow colour, with a beautifully rich nose denoting luxury but then, despite retaining its fat, it does tuck in nicely behind with lovely minerals and just a little saltiness. Exceptionally long. 
Jasper Morris, MW - Wine Buyer

Faiveley use three picking teams. Two started in the white wine vineyards on 28th September and were finished in four days. Then it was all hands to the red grapes. In general the harvest came in healthily, the hard work all year round in the vineyards paying dividends. We were once again very impressed.

The plot is superbly sited within Bâtard and with very old vines. Picked 26th September because it was ripe early, the wine is a fine, pale yellow, with a heavenly fragrance of white peaches, pears, and a touch of buttery banana. A huge, magical mouthful, with a vibrant mineral thread. Really gorgeous.
Jasper Morris, MW - Wine Buyer

The harvest began with whites on 26th September, before the rain, then the reds were brought in during less good weather, with sorting necessary. The stems were ripe enough to allow for whole bunch vinification, and Pierre has chosen the soft pedal in 2013: not much punching down, more an infusion approach, less new wood and perhaps a shorter time in barrel. Pierre can see some elements of 2008 but with more weight, more flattering wines overall.

This wine was in a very backward state when we tasted in November, so the detail of the fruit was not evident; however the desired weight of fruit is certainly there. It has an enormous concentration on the palate, completed by sparkling acidity and energy. Potentially mind-blowing.

The domaine has developed its white wine holdings, with four new cuvées this year, arising out of Boisset’s purchase of Vincent Girardin’s business. Girardin had farming arrangements in Puligny- Montrachet, Puligny-Montrachet Champ Gain Premier Cru, Bienvenues-Bâtard- Montrachet Grand Cru and a tiny holding of Chevalier-Montrachet: Monsieur Boisset has now bought these vineyards. As well as these excellent whites, Pierre Vincent considers 2014 to be one of his best red wine vintages, with something in common with 2006 and 2010.

With hints of coconut on the nose and an endless stream of flavours on the palate, this Btard-Montrachet Grand Cru from Domaine Faiveley is precise and well balanced too. It will be very attractive in youth but will age gracefully.

Picked in the sunshine on 28th September, this is a pale, clear yellow, with smoky reduction on some very classy fruit. A huge wealth of multi-layered fruit in the mouth, with exceptional vivacity and a fabulously long finish. Superb in the creamy density of its finish.
Jasper Morris MW - Wine Buyer

Gagnard's Bâtard-Montrachet Grand Cru wine is already substantial with an intense weight on the nose and an impressive density of fruit on the palate. It may be very early days yet but this already delivers a long-lasting, full mouthful which is extremely satisfying and promises much more to come. Not to be rushed, this majestic wine merits at least three more years before an approach should even be considered.

From a prime plot of Bâtard with old vines producing regular very small grapes, this is pale and bright in colour, with a magical intensity of chiselled Chardonnay fruit on the nose, it opens out gloriously on the palate, with a little touch of coconut, to very complex, ripe fruit notes but dominated by stone fruit. There is a sense of vibrancy throughout, while layers of fruit keep building in the mouth.
Jasper Morris MW, Burgundy Wine Director

This superb domaine grows in reputation and also in size: this year sees the first vintage of Nuits-St Georges, Clos de Thorey. Look out for even further additions in the next two years. Winemaker Pierre Vincent’s style is for lighter colours and very sensual wines and he has done a cracking job again in 2012; a vintage which supported the plentiful use of whole bunch fermentation. The domaine is certified organic and fully biodynamic.

Only 2.5 barrels were made. Its bouquet is very dense but exceptionally backward, as befits a Grand Cru. On the palate, the fruit absolutely swells, with a very engaging lime mineral thread while all the expected weight remains in superb balance. This is incredibly persistent.

“This is definitely the best vintage I have made in white,” says Benjamin. “The wines have great vineyard definition; I would just have loved to have made more. It is my style of vintage.” His reds, too, have gorgeous layers of ripe fruit, so 2014 is clearly a significant success all round for Benjamin.

Further cuvées are available from Benjamin and can be found at www.bbr. com/burgundy2014. Note – all the white wines will be bottled under top-quality screwcaps, StelvinLux Plus.

Around 30 percent down due to frost this year, this is a wine of wonderful purity and elegance, from the delicate, peach and citrus-scented nose through to the fine, precise and mineral palate. There is still an underlying sensation of brooding power which will no doubt open out to fill the palate, and a lovely finish of toasty oak. Drink 2023-2033.
Adam Bruntlett, Burgundy Buyer

At 115 hectares, Domaine Joseph Faiveley is one of the biggest domaines in Burgundy. The company has been based in Nuits-St Georges since the days of Pierre Faiveley who founded the business in 1825. His son Joseph gave his name to the family business, to be followed by the first François, Georges who helped found the Chevaliers du Tastevin, Guy who developed the business in the Côte Chalonnaise, François who has retired and now his son Erwan, born in 1979. The change of generation has dynamised the business: there’s been a notable expansion of vineyards, including Domaines Annick Parent, Monnot and Matrot- Wittersheim in the Côte de Beaune, as well as Dupont-Tisserandot (Gevrey) and Billaud- Simon (Chablis). Old-style Faiveley wines could be massively tannic at the expense of the fruit. From 2007 the wines are much fresher and fruitier, yet with real intensity. Harvest began on the 22nd September in the Côte de Beaune, taking an unusually long three weeks to ensure everything was fully ripe. In terms of frost damage, the Côte de Beaune was worst-hit, along with some Gevrey parcels, but where there was no frost damage, the yields were good. Stylistically, the red wines have seen slightly less whole-bunch than in 2015, and the wines continue in the new, more elegant style. The feeling is that 2016 reds are fresher and crunchier than 2015, while Erwan suggests that the white wines have the potential to be better than 2014.