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.
‘La Combe aux Moines’ means ‘The Monks’ Combe’. It is said that during the construction of the castle of Gevrey, after a hard days work, the monks of Cluny would gather together in the combe.
Total surface area: 4ha 76a
Soil: Fossiliferous Clay and White Marls
Domaine Faiveley surface area: 1ha 19a – (2,96 acres)
Years the vines were planted: 1933, 1935, 1953, 1980, 1984, 1988
Average annual production: 7,600 bottles
The hand picked harvest goes through a short prefermentary maceration before being vinified. For the duration of the 18-20 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 proportion of new oak, which is susceptible to variations according to the vintage, represents on average two thirds of the cuvée. The barrels come from high-quality barrel makers and have been rigorously selected for their fine grain and light toast.
The spring was extremely dry – which gave the grapes thick skins and protected them from disease – while the summer was unusually rainy. Water stress was succeeded by water excess and so that led to a very early harvest without excessive maturity; characteristics of 2007 mixed with those of 2010. The red wines have a dark ruby colour, a high concentration, well balanced and the tannins are soft and ripe. Beautiful structure, flavours are fresh and spicy. Elegant notes of fresh fig are typical of 2011.
The nose is very pleasant with aromas of fresh red fruits and spices. This wine is round and long on the palate where we find fruity and woody tastes. It is all elegance, with silky tannins and a sophisticated very long finish.
Red Meat, Game
Serve at 14°-16°C. Cellaring Potential: 8 to 15 years
Côte de Nuits, Premier Cru
100% Pinot Noir