Domaine Faiveley : Chambertin-Clos de Bèze Grand cru 2023
En Primeur Wines – delivery in early 2026Would you like to buy this wine individually?
This product is available in a mixed case.Read More
Guaranteed provenanceWines sourced directly from the producing estates
Description
Characteristics and tasting advice for the Chambertin-Clos de Bèze Grand Cru 2023 from Domaine Faiveley
Tasting
Nose
A beautiful aromatic richness is revealed, combining roasted nuances with touches of ripe fruit.
Palate
In the mouth, the power harmonises perfectly with elegance, carried by silky and well-structured tannins. The finish, delicate and persistent, leaves a memorable imprint.
The structure and finesse of a Burgundy Grand Cru
The estate
Historically established since 1825 in Nuits-Saint-Georges in the heart of the Côte de Nuits, the Domaine Faiveley is at the head of one of the most beautiful estates in Burgundy. Since 2005, the seventh generation of the family has ensured the continuity of the Burgundy jewel, embodied by two great enthusiasts: Erwan Faiveley and his sister, Eve Faiveley. With a vineyard of over 120 hectares, the estate is one of the largest in Burgundy but also one of the most prestigious. At the head of parcels of Grands Crus and exceptional Premiers Crus, the Faiveley Family benefits from a remarkable viticultural heritage.
The vineyard
If Domaine Faiveley was historically established in Côtes de Nuits at Nuits-Saint-Georges, the house has gradually extended its vineyard in Côte de Beaune and Côte Chalonnaise. Domaine Faiveley now owns 12 Grands Crus and 25 Premiers Crus in Burgundy and watches over an exceptional viticultural heritage.
The wine
Since the 1930s, Domaine Faiveley is the largest owner of the Chambertin-Clos de Bèze appellation, with three plots that are the "Old Vines", the "Clos de Bèze Haut" and the "Grands Rangs". The Clos de Bèze is the jewel of the estate, it extends over a small plot of 1.29 hectares on a limestone-rich soil and comes from vines planted in 1949, 1955, 1966 and 1983.
Vinification and ageing
The manually harvested grapes undergo a short pre-fermentation maceration before vinification in conical wooden vats. Maceration of more than 3 weeks followed by pressing to obtain juices of great purity. The wines are aged for 16 to 18 months in French oak barrels in the historic cellars of the estate: vaulted cellars dating from the 19th century.
The grape variety
Pinot Noir (100%)
Would you like to make up your own case?
Select 6 bottles of your choice
More than 5000 names available
You will be directed to the mixed case space
