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 appellation ‘Clos de l’Ecu’ most probably comes from the Middle Ages: this clos or walled vineyard allowed the owners to pay the taxes they owed the Dukes of Burgundy, in the unit of currency of the time the ‘Ecu’. This monopole or single-estate vineyard of Domaine Faiveley, was acquired in 2003.
Total Surface Area: 2ha 37a
Exposition: East, South-East
Domaine Faiveley surface area: 2ha 37a – Monopole (5.85 acres)
Years the vines were planted: 1948, 1980, 1989, 1994
Average annual production: 14,900 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.
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.
A dark ruby-garnet colour. The expressive nose gives off spicy, peppery and woody aromas. The round attack gives way to a concentrated and fresh wine on the palate, giving this premier cru a noble and distinguished character. The imposing volume and the long-lasting aromas mean quite exceptional cellaring potential, but as this wine is mature and full-bodied, it can be enjoyed already now.
Breast of Duck, Filet of Beef, Lamb Casserole
Serve between 14º-16ºC. Cellaring potential: 7 to 15 years
Côte de Beaune, Premier Cru
100% Pinot Noir