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.
Chablis’ vineyards stretch out across 19 villages along the Serein valley. Chablis, the ‘Golden Gateway to Burgundy’ devotes itself to producing a crystalline, perfumed, lively and sophisticated wine, whose name has become almost synonymous with ‘fine dry white wine’ outside France.
Total Surface Area of Premier Cru: 155ha
Soil: Limestone
Yield: 58hl/ha
The producers Faiveley have selected provide them with high quality musts, which Faiveley vinify in the cellars in Nuits-Saint-Georges. They benefit from the same technical means and attention as the Côte d’Or wines. Part of the cuvée is then matured in oak barrels for 10-12 months, in nineteenth century vaulted cellars which provide ideal conditions for raising wines. The barrels, which come from high quality manufacturers, have been rigorously selected for their fine grain and light toast.
Winter 2012 was rather mild except in early February when the vineyards in Chablis saw several days with freezing temperatures (down to -15°C). Bud break occurred in mid-April and vegetation growth was slowed by the spring coolness. Flowering started in June and it was disturbed by cold and rain, causing coulure and millerandage. Two climatic events marked the year 2012: spring frost in mid-April and then a hailstorm mid-May. The good weather (sun and northern wind) settled in during the month of August with good summer temperatures.
A brilliant pale yellow colour. The elegant nose has fruity scents. The attack is frank and bold. This balanced wine has the same array of mineral and citrus fruit aromas on the palate as on the nose. The finish has good length. This Chablis, full of flavour, is a great pleasure to taste.
Fish Terrine, Cheeses (Epoisses or Chaource especially)
Serve at: 10°C. Cellaring Potential: 4 to 6 years
Chablis, Premier Cru
100% Chardonnay
Cork
