Domaine Faiveley : Puligny-Montrachet 1er cru "Champ Gain" 2021

The finesse and the balance of a Burgundy Premier Cru

The estate

Domaine Faiveley, historically established in Nuits-Saint-Georges in the heart of the Côte de Nuits since 1825, is at the head of one of the finest estates in Burgundy. The seventh generation of the family, in the guise of the connoisseur siblings Erwan and Eve Faiveley, has since 2005 carried forward the work of this precious Burgundy jewel. With a vineyard of over 120 hectares, the estate is one of the largest in Burgundy, and also one of the most prestigious. With exceptional Grand Cru and Premier Cru plots, the Faiveley family boasts a remarkable winegrowing heritage.

The vineyard

Although Domaine Faiveley was originally set up in the Côtes de Nuits at Nuits-Saint-Georges, the estate has gradually extended its vineyards to the Côte de Beaune and Côte Chalonnaise. Today, Domaine Faiveley owns 12 Grand Crus and 25 Premier Crus in Burgundy and oversees an exceptional winegrowing heritage.

The 10-hectare "Champ Gain" vineyard is ideally situated just below "La Garenne" on the heights of the wine-growing hillside. The name of this plot comes from the expression "gain of land over the forest." The estate has owned this plot since 2014.

Winemaking and ageing

After being hand-picked, the grapes begin their 4-week fermentation in French oak barrels, 50-60% of which are new. The wines are then aged for 17 to 18 months in French oak barrels in the estate's historic 19th-century vaulted cellars.

Grape variety

Chardonnay (100%)

Characteristics and tasting tips for Puligny-Montrachet Premier Cru Champ Gain 2021 from Domaine Faiveley

Tasting

Colour
This wine has a deep ruby colour.

Nose
The nose is charming, revealing fragrances of citrus fruit and exotic fruit, dotted with slightly toasted notes.

Palate
On the palate, this wine is very smooth with an intensely mineral firmness.

Wine and food pairing

This wine pairs wonderfully well with fresh salmon, crayfish in cream sauce or poached pike in white butter.

To serve

For the best tasting, this wine should be served at a temperature of between 12°C and 14°C.

Ageing potential

This wine can be laid down until 2043.