Domaine Faiveley : Mazis-Chambertin Grand cru 2016

The balance and finesse of a Mazis-Chambertin wine by Faiveley

The estate

Founded in 1825 by Pierre Faiveley in the village of Nuits, the Domaine Faiveley is one of the highlights of the Côte de Nuits. Run today by Erwan and Eve Faiveley, the seventh generation of the family, the Faiveley house gives wine lovers a superb range, perfectly reflecting the great mosaic of Burgundy terroirs.

The vineyard

This Grand cru 2016 from the Faiveley estate is a Mazis-Chambertin wine developed from a plot of 1.56 hectares facing east and placed on the "Mazis Haut" site, which owes its name to the "Mazis" – little houses – which were once found there. The vines were planted in 1937, 1959 and 1974 on shallow soils with a unique terroir : an alluvial cone where scree has collected from the combe.

Winemaking and ageing

The grapes harvested and sorted by hand were then gathered in varying proportions according to the vintage. A daily treading of the cap was carried out to extract colour, tannins and scents. After 19 days in the vat, the alcoholic fermentation finished. The free-run wine was drained by gravity and a slow and gentle pressing of the marc gave a press wine of great purity. The wines were then aged over 16-18 months in French oak casks (60% new casks and 40% one-wine casks). These casks were selected for the fineness of their grain and moderated warmth.

Blend

Pinot noir (100%)

Characteristics and tasting tips for Mazis-Chambertin Grand cru 2016 from Domaine Faiveley

Tasting

Colour
The colour is a beautiful dark ruby.

Nose
nose is intense, releasing woody, spicy and fruity (red fruit) notes.

Palate
Elegant and balanced, the palate mingles delightfully fruity scents with woody notes. Over the course of tasting, the palate unveils tannins which draw out to a long and enduring finish.

Storage

This Mazis-Chambertin Grand cru 2016 from Domaine Faiveley can be laid down until about 2044.

Food and wine pairings

This Burgundy wine goes perfectly with a cut of beef with girolle mushrooms, a rabbit stew or Peking duck.