Domaine Faiveley : Beaune 1er cru "Clos de l'Ecu" Monopole 2020

The richness and fruitiness of a Beaune red wine by Faiveley

The estate

Founded in 1825 by Pierre Faiveley in the village of Nuits, the Joseph Faiveley House is one of the finest references in the Côte de Nuits. Today, the house is run by Erwan & Eve Faiveley, the 7th generation of the family. The Faiveley estate offers a superb range of wines that reflect the entire patchwork of Burgundy terroirs with great precision.

The vineyard

Although Domaine Faiveley was historically established in the Côtes de Nuits at Nuits-Saint-Georges, the house has gradually extended its vineyards to the Côte de Beaune and Côte Chalonnaise. Domaine Faiveley currently owns 12 Grands Crus and 25 Premiers Crus in Burgundy and watches over exceptional, heritage-filled vines.

The wine

The Beaune 1er Cru "Clos de l'Écu" by Domaine Faiveley has been a monopoly of the company since its acquisition in 2003. Domaine Faiveley owns 2.37 hectares of Clos de l'Écu. The vines were planted in 1948, 1980, 1989 and 1994 on gravelly soil. This ancient Clos was used by the owners of the time to pay the royalty they owed to the Dukes of Burgundy during the Middle Ages. Approximately 15,000 bottles are produced each year from Clos de l'Écu.

The vintage

The particularly mild and dry winter led to an early budburst. Although April began with episodes of frost that did not impact the vineyard, the month ended after 7 weeks of drought with rainfall that had a salvatory effect on the vines. The earliness of the vintage was confirmed as it was 24 days ahead of 2019. During May, although the flowering was homogeneous in the Côté Chalonnaise and Côte de Beaune thanks to a sunny (25°C) and slightly windy period, it was disrupted in the Côte de Nuits due to rainy and cool weather. The summer was extremely dry, causing significant water stress, except for the Nuits-Vougeot area, which experienced a major storm on 1 August. In line with this vintage, the harvest started early.

Vinification and ageing

The hand-picked grapes undergo a pre-fermentation cold maceration. Fermentation lasts around two weeks and is accompanied by punching down or pumping over to ensure an optimal extraction of the tannins. Vatting for 12 to 16 days. Blending of free-run wine and press wine before settling for several days in stainless steel tanks. Natural malolactic fermentation during the 14 to 16-month ageing period in the vaulted cellars dating from the 19th century. The proportion of new barrels varies according to the vintage.

The blend

Pinot Noir (100%).

Beaune 1er Cru "Clos de l'Écu" by Domaine Faiveley: Characteristics and tasting tips

The tasting

Colour

This wine showcases a beautiful garnet, dark ruby colour.

Nose

The expressive nose gives off spicy and woody fragrances.

Palate

Despite the difficult weather conditions, 2020 is a sunny vintage that seduces with its freshness, richness and intense aromas of ripe fruit.

Food and wine pairing

This fine red wine from Burgundy can be paired with noble meats such as duck breast, beef fillet, slow cooked seven-hour lamb or veal shank with caramelised carrots.

Service

For an optimal tasting, serve between 14 and 16°C.

Cellaring

This fine Burgundy wine can be kept in the cellar until around 2035 to reveal its full range of aromas.