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.
Burgundy’s vineyards date back to the Gallo-Roman era, but were abandoned for many years.
Thanks to the monks from the Abbey of Cîteaux, well-known for the quality of their work in the vines and their knowledge of terroirs, these vineyards were developed from the XIth century.
Burgundy’s vineyards cover a total surface area of 48,500 hectares
Yield: 60 hl/ha
Domaine Faiveley vinifies it Bourgogne Chardonnay from grapes grown in the domain’svineyards as well as selected grapes and musts from its partner winemakers. We have been carring out some quality controls allowing us to assure ourselves of the quality of the grapes and the professionalism of the producers we are in partnership with.
The wine is matured for 8 to 10 months in our cellars in Nuits-Saint-Georges. Part of the cuvee, which varies depending on the vintage, is aged in oak barrels. These barrels come from high-quality barrel-makers and have been rigourously selected for their fine grain and light toast.
2019 is a fresh and well-balanced vintage. Volumes are low although the quality is outstanding. Characterised by extreme weather conditions and perfectly healthy and aromatic grapes, 2019 saw weak rainfalls (-50% less than usual), several frosts spells in April/May followed by heatwave in summer. The harvests began on Monday 9 September in the Côte Chalonnaise and came to an end on the 21 September in the Côte de Nuits
A brilliant pale greenish-yellow colour. The very nice expressive nose has white flower scents. The attack is bold and generous. This wine, which is balanced on the palate, has good volume and quite exceptional long-lasting scents and tastes for a Bourgogne Chardonnay.
Fish terrine, fish 'en papillotes' (in foil), white meat
Serve at 10°C to 12°C Cellaring Potential: 3 to 5 years