I don't think of Faiveley as an especially heavy oaker, but would guess that
a
NSG 1er would get as much as any Burg- meaty wines that could use some age.
When did you drink this? Because I find a consensus that most '93 1ers are
pretty closed right now.

I drank it last week, Dale. Most of the several 93s I've had seem quite hard.
Does that mean dumb, hiding the fruit? I have my doubts that many of them will
improve, as opposed to drying out. So it could be partly the vintage I object
to.

The 93 I liked best was Beaune Montremenots by Mussy. The 93 Jadot wines seem
quite hard. After being opened a while(few hours to one day) they seem to lose
their fruit. Although, with a Burgundy, they may be too delicate for such a
test. I'll save a few bottles as an experiment.

I would not assume the style or quality of Faiveley in the 90s is the same as
in earlier years, as in 81 (a generally horrible year). But I do not have the
benefit of tasting a lot of these wines.

Tom Schellberg