Faiveley Bourgogne Pinot Noir 2022

Domaine Faiveley is one of Burgundy’s oldest, largest, and most respected historic wine estates. Based in Nuits-Saint-Georges, the producer combines traditional family heritage with vast vineyard holdings across the region's finest appellations. Founded in 1825 by Pierre Faiveley.

Today, the estate is managed by the 7th generation brother and sister Erwan and Eve Faiveley, who took over in the mid-2000s and modernized vineyard practices and winemaking styles.

Unlike many small Burgundy family domaines owning just a few acres, Faiveley controls over 120 hectares (approx. 300 acres) of vineyards spanning the Côte de Nuits, Côte de Beaune, and Côte Chalonnaise.

Faiveley is rare in Burgundy because a substantial portion of its portfolio comes from top-tier Premier Cru and Grand Cru plots, including famous monopoles (vineyards wholly owned by a single producer).

• Grand Crus: Exceptional parcels in Chambertin-Clos de Bèze, Musigny, Clos de Vougeot, Corton-Charlemagne, and Bâtard-Montrachet.
• Monopoles: Famous exclusive vineyard sites such as Gevrey-Chambertin 1er Cru "Clos des Issarts" and CORTON "Clos des Cortons Faiveley" Grand Cru.
• Côte Chalonnaise: Significant operations in Mercurey, producing exceptional value Pinot Noir and Chardonnay.

The 2022 Bourgogne Pinot Noir reflects Domaine Faiveley’s commitment to precision and terroir expression. Grapes were sourced from selected Burgundy parcels and cultivated under fully organic practices, marking the estate’s first vintage under conversion to certified organic farming.

Grapes are hand-harvested at optimal maturity. Fruit passes through manual sorting tables to discard underripe or damaged berries before winemaking. For the regional Bourgogne Pinot Noir, Faiveley uses fruit grown on estate-owned plots as well as carefully chosen grapes from trusted long-term grower partners.

Grapes are generally 100% destemmed (or predominantly destemmed), preserving bright, clean berry flavors and avoiding harsh, green stem tannins. Maceration begins with a cool pre-fermentation soak to extract fruit aromas and color gently.

Fermentation occurs in temperature-controlled stainless steel vats and open-top wooden vats. Faiveley prioritizes light pigeage (punch-downs) and gentle remontage (pump-overs) to yield fine, supple tannins rather than harsh extraction.

Wines are aged in Faiveley’s historic 19th-century cellars in Nuits-Saint-Georges and dedicated cellars in Mercurey

Oak barrels are custom-built using fine-grained French oak from forests such as Allier and Tronçais, with light to medium toast levels. Wine is aged for 12–14 months in a mix of stainless steel vats and neutral/used French oak casks (often barrels previously used for Premier and Grand Cru cuvées) to preserve crisp fruit and avoid masking delicate aromas.