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Nuits-Saint-Georges 2013

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 origin of this appellation’s name is not certain. It may come from an old form of ‘poiriers’ (pear trees).

Total surface area: 7ha 35a
Exposition: East
Soil: Dark brown, Limestone, Gravel

Domaine Faiveley surface area: 1ha 68a 97ca – (4,17 acres)
Years the vines were planted: 1957, 1958, 1975, 1986, 2005
Number of bottles produced: 8,000 bottles

Winemaking

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.

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 deep ruby-red colour. The nose has black fruit notes and woody, spicy aromas.  After a round and full attack, this wine proves powerful and full-bodied. It is well-balanced and of high quality, with good cellaring potential.

Food Pairing

Game Stew, Roast or Grilled Red Meats

Serving Suggestion

Serve between 14º-16º C. Cellaring potential: 7 to 12 years

Côte de Nuits, Premier Cru
100% Pinot Noir
Cork

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