Mazis-Chambertin 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 Grand Cru gets its name from some little houses or “Mazis”, that once stood on this plot.

Total surface area: 9ha 10a
Exposition: East
Soil: Shallow

Domaine Faiveley surface area: 1ha 20a  (2,97 acres)
Years the vines were planted: 1937, 1959, 1974
Average annual production: 5,800 bottles


The hand picked harvest goes through a short prefermentary maceration first, before being vinified in part in wooden tronconic vats.  After the three-Faiveley vatting period, Faiveley use a vertical press to obtain very pure high-quality juices. The wine is then matured in oak barrels for 16-18 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, which come from high quality barrel makers, have been rigorously selected for their fine grain and light toast.

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

The inviting nose has woody, spicy and red fruit notes. This attractive blend of fruity and woody aromas continues on the palate. The tannins are supple and fruity and the finish is long. This is a balanced wine, full of finesse and elegance.

Food Pairing

Red Meats, Beef Bourguignon, Coq au Vin, Roast Duck

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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