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
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.
The spring was extremely dry – which gave the grapes thick skins and protected them from disease – while the summer was unusually rainy. Water stress was succeeded by water excess and so that led to a very early harvest without excessive maturity; characteristics of 2007 mixed with those of 2010. The red wines have a dark ruby colour, a high concentration, well balanced and the tannins are soft and ripe. Beautiful structure, flavours are fresh and spicy. Elegant notes of fresh fig are typical of 2011.
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.
Red Meats, Beef Bourguignon, Coq au Vin, Roast Duck
Serve at 14°-16°C. Cellaring Potential: 10 to 15+ years
Côte de Nuits, Grand Cru
100% Pinot Noir