This Burgundian domaine has been a family estate for nearly 200 years. Erwan Faiveley, 7th generation, took the reins in 2006 from his father when he was only 25. They have earned their reputation as one of Burgundy’s finest and most trusted, with an unparalleled selection from the Côte de Nuits, Côte de Beaune and Côte Chalonnaise totalling over 120 hectares.
Burgundy’s vineyards date back to the Gallo-Roman era, but were abandoned for many years. It was the monks from the Abbey of Cîteaux, well known for the quality of their work in the vines and their knowledge of ‘terroirs’ or soils, who were to develop these vineyards.
Burgundy’s vineyards cover a total surface area of 48,500 hectares
Yield: 60 hl/ha
This wine comes from plots which are nicely spread out over the appellation, in which Faiveley regularly carries out quality checks. This ensures the quality of the grapes and the professionalism of the producers Faiveley are in partnership with.
The wine is then aged on its fine lees for 8 to 10 months in the cellars in Nuits-Saint-Georges, enabling it to acquire a certain suppleness and more complex aromas. Part of the cuvee, which varies depending on the vintage, is aged in oak barrels. These barrels come from high-quality barrel makers and have been rigourously selected for their fine grain and light toast.
The 2015 vintage provided a relatively carefree growing season. It was an exceptionally dry and hot summer, though happily the water table had been well replenished through the winter.
Both a naturally small bunch-set and the dry conditions have limited the size of the crop, though welcome rainfall in August partially offset the drought.
Hailed as an excellent vintage. Reds are combine the concentration of 2005 with the juicy charm of 2010. While the white wines are full of fruit and flesh, yet with good acidity, and a fine, fresh feel.
Notes of white stone fruit and florals burst from the glass. On the palate there is real concentration, in balance with lively peach and floral notes.
Fish Terrine, Fish ‘en papillotes’, White Meats
Serve at 10°C. Cellaring Potential: 3 to 5 years