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Clos-de-Vougeot Domaine Faiveley 2001

Producer Information

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.

Vineyards

The monks of Cîteaux, on their arrival, decided to create this clos. The last acquisition dates back to 1336. It took them more than two centuries to make the clos as we know it.  The demarcation of the clos only comes from the 14th century and the surrounding wall was probably built in the 15th century.

Total surface area: 50ha 11a
Exposition: East, South-East
Soil: Shallow

Domaine Faiveley surface area: 1ha 28a  (3,18 acres)
Years the vines were planted: 1940, 1974, 1975, 1976, 1980, 1981
Average annual production: 5,900 bottles

Winemaking

The hand picked harvest goes through a short prefermentary maceration first, before being vinified in part in wooden tronconic vats.  After the three-Faiveley vatting period, Faiveley use a vertical press to obtain very pure high-quality juice. The wine is then matured in oak barrels for 16-18 months, in nineteenth century vaulted cellars which provide ideal conditions for raising wines. The proportion of new oak, which is susceptible to variations according to the vintage, represents on average two thirds of the cuvée. The barrels, which come from high quality barrel makers, have been rigorously selected for their fine grain and light toast.

Tasting Note

An intense dark ruby colour. The nose has a complex bouquet of rose and violet floral aromas and fruity aromas, with a few discreet woody notes. The attack is round on the palate and then the tannins show their strength. This wine is well structured and corpulent, with long-lasting aromas and a fine representative of this famous Grand Cru.

Food Pairing

Red Meats, Breast of Duck, Game, Soft Cheeses



Serving Suggestion

Serve at: 14°-16°C. Cellaring Potential: 10 to 15+ years

Côte de Nuits, Grand Cru
100% Pinot Noir

Cork

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