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 Côte Chalonnaise village gets its name from the God Mercury (God of Merchants). The story goes that a temple was erected here in honour of this deity. This climat La Framboisière produces wines with real character and is one of Faiveley’s highly reputed wines.
Total Surface Area: 11ha11a
Domaine Faiveley surface area: 11ha11a – (27.46 acres)
Years the vines were planted: 1949, 1964, 1965, 1968, 1990
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 13 to 14 months in French oak barrels (20% 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.
The climatic conditions were very mixed in 2016. The harvests took place later than usual in order to allow the grapes to reach their optimum ripeness levels. Our wines present fruity aromas. The wines are smooth and fleshy. This promises to be a very distinctive vintage.
This wine reveals a powerful, fruity nose combining rich notes of red and black fruits and a subtle hint of oak. La Framboisière offers a powerful palate dominated by crunchy red fruits. Its velvety tannins and exceptional length make it a pleasure to drink!
Beef wellington, game stew with chestnuts, capon with morel mushrooms, lemon and chocolate cake.
Serve between 14º-16ºC
Côte Chalonnaise, Premier Cru
100% Pinot Noir