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.
‘La Combe aux Moines’ means ‘The Monks’ Combe’. It is said that during the construction of the castle of Gevrey, after a hard days work, the monks of Cluny would gather together in the combe.
Total surface area: 4ha 76a
Soil: Fossiliferous Clay and White Marls
Domaine Faiveley surface area: 1ha 19a – (2,96 acres)
Years the vines were planted: 1933, 1935, 1953, 1980, 1984, 1988
Average annual production: 7,600 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 reds have a wonderful concentration and a nice tannic structure. Their colour is deep ruby. The 2012 vintage is characterized by freshness, remarkable balance and delicate aromas of fresh fruit, black cherry and raspberry. This will be a vintage capable of a good aging capacity. The villages are already superb with savoury flavours of raspberry and morello cherry.
Beautiful deep colour with hints of dark ruby garnet. Powerful nose with aromas of fresh fruits and spices accompanied by delicate woody and smoky notes coming from the barrel aging. The palate is round and persistent, it contains fruity and woody flavours too. This elegant wine has silky tannins and a racy and very long finish.
Red Meat, Game
Serve at 15°C. Cellaring Potential: 8 to 15 years
Côte de Nuits, Premier Cru
100% Pinot Noir