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.
The Côte de Beaune is stretched out over a 26km strip from Ladoix-Serrigny to Maranges crossing some of the most famous villages in Burgundy: Aloxe-Corton, Pommard, Meursault. Its vineyards lie on the best exposed hillsides and plateaus.
Total Surface Area: 3,222ha
Exposition: South, South-East
Domaine Faiveley surface area: 2ha 61a 58ca – (7.45 acres)
Years the vines were planted: 1956, 2005
Average annual production: 15,300 bottles
The hand-picked harvest goes through a short prefermentary maceration first before being vinified. For the duration of the 15-18 day vatting period, the wine is kept at low temperature. It is then matured in oak barrels for 14-16 months, in nineteenth century vaulted cellars which provide ideal conditions for raising wines. The barrels, which come from high quality barrel makers, have been rigorously selected for their fine grain and light toast.
The red Côte de Beaune wines from 2011 are clear, fresh and energetic. They offer a wide range of aromas due to the big variability of climate from one end of Burgundy to the other. They have a dark ruby colour, a nice attack, a high concentration with good tannins. Plenty of structure; aromas are fresh, spicy and charming like the 2007 vintage. Energy and a nice acidity reminiscent of the 2010 vintage present too. Elegant notes of fresh fig characterize particularly this vintage.
This wine exudes nice fresh red-fruit aromas. It has a good full attack on the palate with tannins expressing themselves and participating in the interesting structure of this wine. The whole is young and fruity and pleasant – elegant notes of fresh fig characterize particularly this vintage.
Red Grilled Meats, Cold Meats
Serve between 14º-16ºC
100% Pinot Noir