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Corton “Clos des Cortons Faiveley” Domaine Faiveley, Monopole 2014

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 Clos des Cortons Faiveley is the only Grand Cru to bear the name of its owner. After a long legal battle, led by Georges Faiveley, this appellation was confirmed by the Court of Appeal in 1937.

Total Surface Area: 3ha 01a
Exposition: East, South-East
Soil: Ferruginous Oolites and Marls

Domaine Faiveley surface area: 3ha 01a – (7.44 acres)
Years the vines were planted: 1936, 1956, 1965, 1967, 1971, 1977, 1980, 1981, 1987, 2002
Average annual production: 15,800 bottles

Winemaking

The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 18 months in French oak barrels (50% new oak and 50% one-wine barrels) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures.

Vintage Information

The 2014 vintage produced well-balanced, intensely coloured, rich and aromatic wines. A classic Burgundian vintage.

Tasting Note

Ruby red in colour with clear purple reflections. The nose is powerful, concentrated and exudes notes of black cherry and spice. The palate is rich and smooth with good energy and concentration. The finish is elegant. An excellent wine for cellar ageing.

Food Pairing

Seared foie gras with armagnac, game, quail, full-flavoured cheeses such as Cîteaux or Reblochon

Serving Suggestion

Serve at 14°-16°C

Côte-de-Beaune, Grand Cru
100% Pinot Noir

Cork

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