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Monthélie “Champs Fulliots” Domaine Faiveley 2009

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

This climat, situated in the heart of Monthélie’s Premier Crus, lies on a particularly dry terroir. The rock is so close to the surface that people used to take stones here for construction. Domaine Faiveley acquired this plot in 2007.

Total Surface Area: 8ha 11a
Exposition: South, South East
Soil: Red soil around 30cm deep lying directly on the rock

Surface Area: 0ha 27a – (0.69 Acres)
Year the vines were planted: 1987
Average annual production: 1,700 bottles

Winemaking

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.

Vintage Information

2009 was a great year in terms of weather, with well-defined seasons. A pleasant spring gave way to a long, cold and snowy winter. Flowering took place in ideal conditions. Dry and slightly breezy weather allowed the vines to blossom completely in one week. The red wines have a beautiful intense colour and greedy aromas of very ripe red fruits. Their potential is confirmed on tasting – they are rich and balanced on the palate.

Tasting Note

A beautiful intense red colour. The berry aromas are coupled with floral violet hints, liquorice and earthy scents. These generous notes are coated in velvety tannins.  This is a rich wine, which has beautiful roundness and a balanced structure.

Food Pairing

Roast poultry

Serving Suggestion

Serve between 14º-16º C. Cellaring potential: 6 to 8 years

Côte de Beaune, Premier Cru
100% Pinot Noir
Cork

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