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.
The village of Pommard, neighbouring Beaune, is one of the most famous of Côte de Beaune. This climat, which is amongst Pommard’s finest, is separated into two parts. The plot that Domaine Faiveley acquired in 2007 is situated in ‘les Rugiens Hauts’, which is the most interesting part in terms of quality.
Domaine Faiveley surface area: 0ha 51a – (1.26 Acres)
Years the vines were planted: 1953, 1986
Average annual production: 2,600 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 come from high quality barrel makers and have been rigorously selected for their fine grain and light toast.
The reds have a wonderful concentration and a nice tannic structure. Their colour is deep ruby. The 2012 vintage is characterized by freshness, remarkable balance and delicate aromas of fresh fruit, black cherry and raspberry. This will be a vintage capable of a good ageing capacity.
A beautiful dark ruby colour. The nose gives off black fruit and spice aromas with woody and smoky notes. On first tasting, this wine shows itself to be powerful on the palate with tannins quite present but well blended in. As on the nose, we find pleasant woody notes from being raised in oak. This wine has fine structure and good long-lasting aromas and flavours, which give it interesting cellaring potential.
Red Meats, Game
Serve between 15ºC. Cellaring potential: 7 to 12 years
Côte de Beaune, Premier Cru
100% Pinot Noir
Cork
