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.
Meursault is the capital of fine white wines in Burgundy. This premier cru is situated in the hamlet of Blagny just next to ‘La Pièce Sous le Bois’.
Total surface area: 11ha 14a
Soil: White Marls/Clay
Surface Area: 1ha 15a – (2.86 acres)
Year the vines were planted: 1963
Average annual production: 6,500 bottles
Domaine Faiveley is responsible for all the work carried out in this vineyard and can therefore have total control over the quality of the grapes, as in the plots it owns. The hand picked harvest is transported with care to the cellars in Nuits-Saint-Georges. The wine is then matured in oak barrels for 13-15 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 one third of the cuvée. The barrels come from high quality barrel makers and have been rigorously selected for their fine grain and light toast.
2010 was a year with a low sunlight, sufficient however to ripen the small quantity of grapes in the vineyard. 2010 offers the advantages of two very different vintages: the freshness in the mouth of 2008 associated with the ripe and deep fruit of 2009. The white wines are very concentrated, with a lot of strength and character. They are powerful, tense, although not devoid of charm. In the mouth, they present a remarkable freshness with a mixture of fresh fruit aromas and ripe fruit.
A brilliant light yellow colour. The very expressive and complex nose opens up with floral and slightly woody notes. The attack is bold and frank, then this wine is full and harmonious on the palate. It has a certain vivaciousness, which gives it good length on the palate and very long lasting aromas.
"Coquilles St. Jacques", Salmon in a cream sauce
Serve at 10°C. Cellaring Potential: 3 to 5 years
Côte de Beaune, Premier Cru