Domaine Faiveley is one of the biggest domaines (115ha) in Burgundy and, many would argue, one of the best. This illustrious company has been based in Nuits St Georges since the days of Pierre Faiveley who founded the business in 1825. His son Joseph gave his name to the family business, to be followed by the first François, Georges who was instrumental in founding the Chevaliers du Tastevin, Guy who developed the business in the Côte Chalonnaise, François who has recently retired and now his son Erwan, born in 1979. The change of generation, enhanced by the arrival of Bernard Hervet as Managing Director, is clear warning of the intention to dynamise the business. Already there has been a notable expansion of vineyards under Faiveley’s control. Many of Faiveley's top wines are hand bottled with no filtration. This in turn results in clean, opulent wines that often show Pinot Noir at its best. Their concentration and richness are rarely equalled.
What The Critics Say
93-96/100 and rated 'Don't miss!' in Burghound, Allen Meadows
"A ripe yet airy and cool nose offers up aromas of essence of red and dark raspberry with plenty of floral influence along with subtle spice, earth and herbal tea nuances. There is terrific concentration to the rich and remarkably concentrated medium weight plus flavors that brim with both minerality and sappy dry extract, all wrapped in a saline, balanced and highly persistent finish that just doesn't stop. I often have a very small preference for the Mazis chez Faiveley but in 2015 the Latricières may very well better it." Drink by 2032+
93-96/100 Vinous, Antonio Galloni
"(13.8% natural alcohol; entirely destemmed; 45% new oak): Healthy dark red-ruby. Captivating exotic spices currently dominate the nose. Plush, saline, soil-driven wine, offering a rare balance of sheer layered ripeness and pronounced minerality. This big boy is more savory than sweet, and its substantial ripe tannins are totally buffered by mid-palate stuffing. Erwan Faiveley described this wine as his favorite of the vintage, while technical director Jerome Flous called it his "desert island wine." This cool site has clearly benefited from the extra density brought by the conditions of 2015."
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