Meursault 2022

Producer Information

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.


Meursault is the capital of fine white wines in Burgundy. It has exceptional terroirs for raising Chardonnay, especially on the south side of the village, bordering the prestigious Puligny-Montrachet.

Exposition: East
Soil: White Marls/Clay

Surface Area: 1ha 15a – (2.86 acres)
Year the vines were planted: 1963
Average annual production: 6,500 bottles


Domaine Faiveley is responsible for all the work carried out in this vineyard and can therefore have total control over the quality of the grapes, as in the plots they own. The hand picked harvest is transported with care to the cellars in Nuits-Saint-Georges. The wine is then matured in oak barrels for 13-15 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 one third of the cuvée. The barrels come from high-quality barrel makers and have been rigorously selected for their fine grain and light toast.

Vintage Information

Winter was relatively mild with average levels of rainfall. There were some frosts between 10-12th April, but the vines did not suffer too badly with only Bourgogne Chardonnay and Givry parcels affected. Bud burst occurred in mid-April, followed by flowering on the 18 May in the Côte Chalonnaise and 23rd May in the Côte d’Or. The vines developed quickly during the spring, thanks to the warmth and rain. The month of May was a record breaker in terms of heat (as high as 30°C) and was also very dry, and by the beginning of June the vines had made up for the lost time caused by the spring frosts. June storms helped the vines during the dry summer months, enabling them to withstand the intense summer heat thanks to the water reserves in the soils.

This year the harvests took place in the glorious sunshine and the fruit displayed exceptional ripeness with sugar levels in line with the average. Harvest began on 27th August in the Côte Chalonnaise with Rully ‘Les Villeranges’ and Mercurey red. Picking in the Côte de Beaune began on 29th August with Corton-Charlemagne, Corton ‘Clos des Cortons Faiveley’, Puligny 1ers Crus and Volnay ‘Frémiets’. In the Côte de Nuits the first of the grapes were picked on the 1st September and all the Grand Crus were harvested in 8 days. The harvests drew to a close on the 10th September between Gevrey-Chambertin and Marsannay. It was a high-quality harvest this year and the grapes were intensely fragrant and in perfect health.

This was the first growing season that followed fully organic principles and officially requested to start the conversion to certified organic.

Harvest in numbers: 15 days of cutting, 250 pickers, average yields : 50hL/ha (white), 40hL/ha (red), 300 parcels harvested, 2300 barrels filled (inc. 500 new barrels)

Tasting Note

Touches of honeysuckle, white and yellow fruits with excellent richness, depth and vibrant acidity – finished with toasted bread and vanilla.

Food Pairing

White Meats, Fish in a sauce, Turbot or Shellfish

Serving Suggestion

Serve at 10°C. Cellaring Potential: 3 to 6 years

Côte de Beaune, Village
100% Chardonnay

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