Domaine Faiveley : Mazis-Chambertin Grand cru 2015
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Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
Parker
J. Robinson
Vinous - A. GalloniDescription
A lively and beautifully balanced red wine from Burgundy
The estate
Established 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 located 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 Bourgogne, 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 2015 from Domaine Faiveley
Tasting
Nose
The aromatic bouquet reveals a beautiful depth, combining scents of ripe red fruits with delicate woody nuances and finely spiced effluvia.
Palate
From the attack, the wine shows all its suppleness. The palate, ample and balanced, reveals a fruity and expressive substance that extends with elegance towards a long and gourmet 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.
