Faiveley Charmes Chambertin Grand Cru featured image
2024
Côte de Nuits, Burgundy
France
Still
Pinot Noir
13%
-
Organic Viticulture
Domaine Faiveley is one of Burgundy’s leading family-owned domaines, based in Nuits-Saint-Georges and rooted in the region since 1825. Now led by seventh-generation siblings Erwan and Eve Faiveley, the domaine is known for precise, age-worthy Pinot Noir and Chardonnay from the Côte de Nuits, Côte de Beaune and Côte Chalonnaise, with an exceptional collection of Grand Cru, Premier Cru and monopole vineyard holdings.
Read MoreFaiveley Charmes-Chambertin Grand Cru 2024 comes from a 0.81-hectare Grand Cru parcel in the northern section of the Gevrey-Chambertin hillside. The vines, planted in 1925, 1930, 1959 and 1999, have an eastern exposure. They grow on clay-rich brown soils, with around 40% clay, lava and iron deposits. This distinctive soil composition contributes red-fruit aromatics, generosity and the opulent texture associated with Charmes-Chambertin.
Daily punching down is used to extract colour, tannins and aromatic detail. After 19 days of vatting, the free-run wine is drawn off by gravity and the marc is pressed gently to obtain pure press wine. The wine is aged for 16 to 18 months in French oak barrels, with 60% new oak and 40% once-used barrels.
The 2024 season was marked by persistent rainfall and cooler-than-average temperatures, especially in spring. Budburst began in early April, with flowering in mid-June. Drier, sunnier weather in July and August supported slow, even ripening, and veraison began around mid-August. Harvest took place in mild conditions, helped by a warm north wind in mid-September that concentrated sugars. The vintage reflects a long, gradual and balanced growing cycle.
Deep ruby red in colour. The nose is rich and open, with small red fruits, spice and floral notes. The palate is elegant and layered, combining generous fruit with silky tannins and a refined Grand Cru structure. Full-bodied yet balanced, it shows freshness, opulence and aromatic persistence. The finish is long and polished, with strong ageing potential.
Pair with roast lamb, venison, duck breast, game stew, beef Wellington, mushroom sauce, truffle dishes, aged Comt? or fine dining meat courses.