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 village of Rully has been inhabited since antiquity and its wine has been appreciated for a very long time. In 1629, when visiting Chalon-sur-Saône, King Louis XIII was given a present of 22 ‘feuillettes’ or half barrels of Rully wine. Today, the white wine of Rully is still one of the key reference points in Côte Chalonnaise.
Total surface area: 217ha
Domaine Faiveley surface area: 3ha 39a – (8,39 acres)
Years the vines were planted: 1987, 1990
Average annual production: 13,000 bottles
When the grapes reach perfect maturity, they are harvested and transported to the winery of Mercurey. The must is extracted using a pneumatic press and settles in a vat overnight. The wines are aged in vats for 11 months and the lees are stirred regularly. This allows the wine to acquire softness and increase its aromatic complexity while keeping its liveliness and its characteristics. The wines are racked in Mercurey and then transported to Nuits-Saint-Georges at the headquarters of Domaine Faiveley, in order to be prepared before bottling.
Spring was predictable with slight precipitation in March and the summer was relatively wet. We especially remember a hailstorm in mid-June that redcued yields by 15%. The harvest was early but without excessive maturity, which indicates a very good vintage. The wines reveal a great potential in their youth. The white wines from the Côte Chalonnaise are straight, precise and have nice acidity.
A brilliant light yellow colour. A blend of mineral flinty and very ripe fruit aromas gives a nice fresh bouquet. This wine is very pleasant on the palate, sophisticated and rounded at first, with a slightly acidic finish, which gives a beautiful freshness to the whole feel of the wine.
Serve at 10°C. Cellaring Potential: 3 to 5 years