Domaine Faiveley : Pommard 1er cru "Les Rugiens" 2018
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Wine SpectatorDescription
The refinement and precision of a Pommard 1er cru wine
The estate
Founded in 1825 by Pierre Faiveley in the village of Nuits, the Joseph Faiveley house 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 Burgundy terroirs with precision.
The vineyard
If 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. The Faiveley estate now owns 12 Grands Crus and 25 Premiers Crus in Burgundy and oversees an exceptional vine heritage.
The wine
The Pommard 1er cru "Les Rugiens" from Domaine Faiveley is made from a 0.51 hectare plot facing east, with soil composed of scree and marls rich in iron oxide. This climate, considered one of the most beautiful in Pommard, is divided into two parts. The one acquired in 2007 by Domaine Faiveley is the most renowned.
Vinification and aging
The manually harvested grapes undergo a short pre-fermentation cold maceration before vinification. Cuvaison of more than 3 weeks followed by pressing to obtain juices of great purity. Aging from 14 to 16 months within the vaulted cellars dating from the 19th century. The proportion of new barrels varies according to the vintages.
Blend
Pinot noir (100%).
Characteristics and tasting advice for the Pommard 1er cru "Les Rugiens" 2018 from Domaine Faiveley
Tasting
Color
The color of this wine stands out for its intensity, with deep and sustained ruby reflections.
Nose
The nose is expressive, marked by notes of ripe black fruits, sweet spices, mixed with woody and slightly smoky nuances.
Palate
In the mouth, the structure is generous and well balanced, carried by a dense matter and a beautiful aromatic length.
Food & wine pairings
This wine will perfectly accompany a stew or a hare terrine, a melting lamb shoulder, a duck confit, as well as refined cheeses.
Service
For optimal tasting, serve at 15°C.
Cellaring
This wine can wait in the cellar until around 2032 to reveal its full aromatic palette.
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