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 vineyard neighbours that of La Framboisière which produces powerful red wines. In the Clos Rochette, the soil is particularly compact and hard to work, being strewn with little rocks, hence the name. Rich and complex white wines are produced here.
Domaine Faiveley surface area: 4ha 83a – (10.83 acres)
Years the vines were planted: 1960, 1987, 1999
Average annual production: 29,790 bottles
When the grapes reach perfect maturity, they are harvested and transported to our winery of Mercurey. The must is extracted by using a pneumatic press, then decanted. The vinification can lasts 4 weeks and is made partially (20%) in barrels.
Aging process lasts 11 months for this wine, 20% in barrels with regular stirring, the rest being raised in tanks. This allows the wine to acquire delicate woody notes without masking the vivacity and typicality sought in the white wines of Côte Chalonnaise.
The wines are racked in Mercurey and then transported to Nuits-Saint-Georges, at the headquarters of Domaine Faiveley, in order to be prepared before bottling.
A cold Winter followed by a late Spring, with flowering around twenty days later than the recent trend. Temperatures began to rise in June and July was generally fine and dry with some hot days. Hail once again was an issue, a storm hitting on 23rd July. The whites have pure, well-defined fruit flavours, good ripeness and a classic mineral character with fine acidity.
This wine has beautiful complex aromas. It is very expressive on the nose with scents of white flowers and spices. There is a wonderful liveliness on the palate to begin with, which is slightly attenuated by the roundness and smoothness from being raised in oak. The mix of tastes works harmoniously to give us a wine of great delicacy.
Poultry, Vol au Vent, Fish
Serve at 10°C. Cellaring Potential: 5 to 7 years