Domaine Faiveley : Gevrey-Chambertin 1er cru "La Combe Aux Moines" 2023

Characteristics and tasting advice for the Gevrey-Chambertin 1er cru "La Combe Aux Moines" 2023 from Domaine Faiveley

Tasting

Nose
The bouquet combines delicious fragrances of red fruits, spices, woody and smoky notes.

Palate
Ample and refined, the palate stands out for its silky tannins, its richness and its persistence.

Food & wine pairings

This Gevrey-Chambertin 1er cru pairs ideally with red meats and game.

Service

For optimal tasting, serve at 15°C.

A Gevrey-Chambertin 1er cru wine imbued with finesse and complexity

The property

Founded in 1825 by Pierre Faiveley in the village of Nuits, the house of Joseph Faiveley is one of the most beautiful references of the Côte de Nuits. Today led by Erwan & Eve Faiveley, 7th generation of the family, the Domaine Faiveley offers enthusiasts a superb range reflecting the entire mosaic of Burgundian terroirs with precision.

The vineyard

While the Faiveley estate was historically located 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 oversees an exceptional heritage of vines.

The wine

This Gevrey-Chambertin from Domaine Faiveley is made from a 1.19 hectare plot with a soil composed of clays and white marls.

The vintage

The particularly mild and dry winter leads to early bud break. If April begins with episodes of frost not impacting the vineyard, the month ends after 7 weeks of drought with salvific rains. The precocity of the vintage is confirmed with 24 days ahead of 2019. In May, if the flowering is homogeneous in Côté Chalonnaise and in Côte de Beaune thanks to a sunny period (25°C) and slightly windy, it is disturbed in Côte de Nuits due to rainy and cool weather. The summer is extremely dry, causing significant water stress, except for the Nuits-Vougeot sector which experiences a significant storm on August 1st. In line with this vintage, the harvest begins early.

Vinification and aging

The manually harvested grapes undergo a short pre-fermentation cold maceration before vinification. Maceration of 18 to 20 days. Aging of 14 to 16 months in the vaulted cellars dating from the 19th century. The proportion of new barrels varies according to the vintages.

Blend

Pinot noir (100%).