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Mazis Chambertin Faiveley 2017 (750ML)
94+ Points, William Kelley, Robert Parker's Wine Advocate: "Bursting from the glass with a youthful but already expressive bouquet of dark berries, cassis, smoked meats and spices, the 2017 Mazis-Chambertin Grand Cru is full-bodied, ample and fleshy, with a supple, open-knit core of succulent and delicately sun-kissed fruit, framed by ripe acids and melting tannins. This is a charming, satiny-textured Mazis that's going to offer a broad drinking window. What's more, I suspect that its early accessibility belies the fact that it will gain in depth and weight with some bottle age." 11/19
92-94 Points, Neal Martin, Vinous: "The 2017 Mazis-Chambertin Grand Cru is a blend of the original Faiveley parcel plus around 0.5 hectares gained through their acquisition of Dupont-Tisserandot. It has quite an intense bouquet of blackberry, briar and wild strawberry scents, coming across a little burly compared to the more nuanced LatriciÃ¨res-Chambertin. The palate is well balanced with a fine bead of acidity, the palate perhaps showing more potential than the aromatics at the moment. There is very good weight here, fine mineralitÃ© and quite a precise, sustained finish. Give it five or six years in bottle." 1/19
92-95 Points, Allen Madows' Burghound: "Here the expressive nose isn't quite as toasty but it's still far from subtle while managing not to unduly mask the more sauvage-inflected dark berry and forest floor scents. There good density and solid power to the muscular yet reasonably refined flavors that also evidence ample minerality on the beautifully long finale where the supporting tannins are slightly riper. This too should age effortlessly and I often prefer the LatriciÃ¨res but in 2017, the Mazis appears to have a slight edge in quality." 1/19
96 Points, Tim Atkin, Decanter: "The palest of the Faiveley family's mouthwatering array of grand cru reds, this is almost indecently scented, sensuous and appealing. Red cherry and raspberry fruit flavours combine playfully on the palate, framed by understated oak and crunchy acidity." 11/18