Domaine Faiveley : Mazis-Chambertin Grand cru 2018

The structure and freshness of a red wine from Burgundy

The estate

Founded in 1825 by Pierre Faiveley in Nuits-Saint-Georges, the Joseph Faiveley house is now one of the emblematic figures of the Côte de Nuits. Under the direction of Erwan and Eve Faiveley, representing the 7th family generation, the Domaine Faiveley offers a remarkable range of wines expressing with finesse the diversity of Burgundy terroirs.

The vineyard

Historically established in Côte de Nuits, the Faiveley estate has gradually extended its domain in Côte de Beaune and Côte Chalonnaise. Today, it counts 12 Grands Crus and 25 Premiers Crus spread over prestigious plots of Burgundy, which it cultivates with constant attention to the authenticity of the terroirs.

The wine

This Mazis-Chambertin Grand Cru comes from a 1.56 hectare plot facing east, planted in 1937, 1959 and 1974 on shallow soils.

Vinification and aging

Hand-harvested, the grapes undergo a short pre-fermentation cold maceration. The vinification is partly carried out in wooden truncated vats, with a maceration period of more than three weeks. The aging lasts between 16 and 18 months in vaulted cellars dating from the 19th century, with a proportion of new barrels adjusted according to the vintage.

Grape variety

100% Pinot Noir.

Characteristics and tasting advice for the Mazis-Chambertin Grand Cru 2018 from Domaine Faiveley

Tasting

Nose
The nose seduces with its complexity, where intertwine scents of ripe red fruits, refined woody accents and subtle touches of spices.

Palate
The attack, all in delicacy, precedes a harmonious palate with a silky texture. The aromatic palette, dominated by fruit, stretches with finesse towards a persistent and tasty finish.

Food & wine pairings

This Grand Cru pairs perfectly with generous dishes such as a beef bourguignon, a coq au vin, a roast duck or any characterful red meat.

Service

To reveal all its aromatic complexity, it is recommended to serve it at a temperature of 16°C.