A love of wine has been passed on from one Faiveley generation to the next for more than 180 years. The Domaine has always remained in the same family and today Erwan and Eve, the 7th generation of the Faiveley family, are at the helm and are keen to respect the traditions and savoir-faire of the family while looking to the future.
Domaine Faiveley believes that the quality of the wines comes from the fruit. To make sure they are able to get the best fruit and resulting wines, the team has invested in separate winemaking and viticulture teams in the Côte d’Or and Côte Chalonnaise, fine-tuned their barrel selection, and built a state-of-the-art winery in Mercurey. Last year, the family completed the renovation of their cellars in the heart of Nuits-St-Georges.
The result is classic Burgundies with wonderful longevity, aromatics and an unique, elegant style. Recognised as one of the finest producers in Burgundy, the Domaine continues to go from strength to strength under Erwan and Eve.
The name of this Premier Cru, which is a monopole or single estate vineyard of Domaine Faiveley, probably comes from the English ‘My Lands’, the name given to this site by an English dignitary.
Domaine Faiveley surface area: 6ha 31a – (15.59 acres)
Years the vines were planted: 1963, 1971, 1974, 1975, 1982
The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are pumped over twice daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 15 to 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 15 months in French oak barrels (30% of which are new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures.
2020 is a warmer vintage yet the wines show a lot of freshness and no flavours of over-ripeness. The winter was unusually warm with very little rainfall. Heavy frosts happened during spring, although a very low level of humidity helped to protect the vines. After a 2nd cold period mid-May, summer was extremely dry aside from a few isolated storms (Nuits-Saint-Georges – Vougeot). The harvest started on August 19th, a historically early date and came to an end on September 1st.
The nose reveals notes of black and red fruits combined with subtle woody and smoky notes. The palate offers the same rich, fruity aromas as the nose. This full-bodied wine has a velvety tannic backbone which gives a sensation of warmth on the smooth finish.
Fillet of beef with slow cooked vegetables and strawberry tarts.
Serve between 14º-16º C
Côte Chalonnaise, Premier Cru
100% Pinot Noir