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.
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
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
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. We have a beautiful structure, flavours are fresh and spicy. Elegant notes of fresh fig are typical of 2011.
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.
Game Stew, Roast or Grilled Red Meats
Serve between 14º-16º C. Cellaring potential: 7 to 12 years
Côte de Nuits, Premier Cru
100% Pinot Noir