Faiveley Clos de Vougeot Grand Cru 2022

95-96 points Stuart Pigott (JamesSuckling.com): "A hint of star anise, but also a wide spectrum of black fruit aromas. In spite of all the concentration this is bright and uplifting. Makes you feel glad to be alive! (8/8/23)"

92-95 points Jasper Morris, MW (Inside Burgundy): "A bright and even purple. There is an evenly spread red fruit throughout. Quite tight and tense, the wood adding a bit of grip behind, medium concentrated, a slightly sweet red cherry and strawberry fruit. How much length? Drink from 2030-2038. Tasted: October 2023."

92-95 points/'Sweet spot,' Allen Meadows (Burghound): "(blended from 3 separate lieux-dits, two near the bottom and one near the top). Relatively generous wood fights somewhat with the distinctly earthy, ripe and fresh nose that blends both red and dark pinot fruit. I very much like the texture of the solidly concentrated and sappy larger-bodied flavors that exhibit good power on the balanced, youthfully austere and compact finale. While qualitatively similar to the Ech, the two wines offer very different expressions. Drink: 2034+. (Jan 2024)"

94 points Christy Canterbury, MW (TimAtkin.com): "Faiveley owns three parcels by the D947. The nose is a bit shy, but the palate brings on a wealth of flavors: spiced mulberries, blueberry cobbler and warm summer blooms. Grosgrain tannins, gently lifting acidity and a sweet fruit core create a mellifluous mouthfeel. (2024)"

92-94 points William Kelley (Wine Advocate): "The 2022 Clos de Vougeot Grand Cru is deep and chunky, offering up aromas of burning embers, dark berries, orange zest, violets and spices. Full-bodied, layered and muscular, with a blocky core of fruit and tannin despite very gentle extraction, it will reward a bit of patience. (1/18/24)"

91-93 points Neal Martin (Vinous): "The 2022 Clos Vougeot Grand Cru is tightly wound on the nose, demanding coaxing from the glass: cranberry, wild strawberry, forest floor and light estuarine scents. It gains intensity with aeration. The palate is medium-bodied with a sucrose entry, slightly candied compared to the Echézeaux and spicier: a sprinkling of white pepper, clove and allspice towards the finish. I suspect that this will bide its time in bottle. Drink: 2027-2048. (Jan 2024)"