Chambertin “Clos de Bèze” Domaine Faiveley 2007

Producer Information

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.


This plot, which is very rich in limestone, existed before ‘Chambertin’ existed. In 640, the Duke Amalgaire gave lands to the Abbey of Bèze and the monks cleared a forest to plant vines. In the seventeenth century the yield was estimated at 25hl/ha: two times less than that of the vines on the plain. The renowned quality of the wines from Clos de Bèze was such, that in the eighteenth century, they were 20 times more expensive than a century before.

Total surface area: 15ha 39a
Exposition: East
Soil: Very rich in limestone

Domaine Faiveley surface area: 1ha 29a – (3,20 acres)
Years the vines were planted: 1949, 1955, 1966, 1983
Average annual production: 6,100 bottles


Cold maceration and vinification take place in wooden casks. This wine goes through the malolactic fermentation, which occurs naturally, in oak barrels. It is matured for 16-18 months in barrels selected for their fine grain and a light toast: 70% in new oak and the remainder in one or two year-old barrels.

Vintage Information

In 2007 the vines were subjected to unusual climatic conditions, but the care that Faiveley took in the vineyards and perfect yield control were rewarded by wines of high quality. The reds, thanks to the summer’s coolness and perfect yield control, are extremely rich in aromas. They have rich, fresh, tasty red-fruit flavours. The suppleness of the tannins gives these wines a fine structure and balance.

Tasting Note

A beautiful intense, deep ruby-red colour. The nose is very pleasant and complex with spicy and fruity aromas. This wine is powerful, elegant and classy on the palate, with tannins present but not intrusive. The finish is full of finesse and long-lasting.

Food Pairing

Beef Bourguignon, Game, Coq au Vin, Filet of Beef

Serving Suggestion

Serve at: 14°-16°C. Cellaring Potential: 10 to 15+ years

Côte de Nuits, Grand Cru
100% Pinot Noir


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