2024 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Classification Gevrey-Chambertin Premier Cru AOP
Region Les Cazetiers
Soil Chalky soils with white-marl sedimentary deposits
Orientation Southeast
Pressing Method Free-Run Wine Was Removed By Gravity; The Marc Was Pressed Slowly And Gently.
Oak Types French oak
Production Details Daily punch-downs were used during a 19-day vatting period through completion of alcoholic fermentation. The wine matured for 16 months in French-oak barrels, with 50–60% once-used barrels.
Tasting Notes Deep ruby; red fruit, toast and subtle roasted aromas; rich, round palate with firm structure, direct tannins, silky texture and exceptional length.
2023 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Classification Gevrey-Chambertin Premier Cru AOP
Region Les Cazetiers
Soil Chalky soils with white-marl sedimentary deposits
Orientation Southeast
Pressing Method Free-Run Wine Was Removed By Gravity; The Marc Was Pressed Slowly And Gently.
Oak Types French oak
Production Details Daily punch-downs were used during a 19-day vatting period through completion of alcoholic fermentation. The wine matured for 16 months in French-oak barrels, with 50–60% once-used barrels.
Tasting Notes Deep ruby; red fruit, toast and subtle roasted aromas; rich, round palate with firm structure, direct tannins, silky texture and exceptional length.
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2022 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Classification Gevrey-Chambertin Premier Cru AOC
Region Les Cazetiers
Soil Chalky soils with white-marl sedimentary deposits
Orientation Southeast
Pressing Method Free-Run Wine Was Removed By Gravity; The Marc Was Pressed Slowly And Gently.
Oak Types French oak
Production Details The proportion of destemmed fruit and whole clusters varied by vintage, but the sheet does not quantify the 2022 split. Daily punch-downs were used during a 19-day vatting period through completion of alcoholic fermentation. The wine matured for 16 months in French-oak barrels, with 50–60% once-used barrels.
Tasting Notes Deep ruby; red fruit, toast and subtle roasted aromas; rich, round palate with firm structure, direct tannins, silky texture and exceptional length.
Sources: images.salsify.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.5%
Grape Varieties Pinot Noir
Classification Gevrey-Chambertin Premier Cru
Region Les Cazetiers
Soil Chalky soils with white-marl sedimentary deposits
Orientation Southeast
Oak Types French oak
Unfined Yes
Production Details Partial whole-cluster fermentation with daily punch-downs during a 19-day vatting period. The wine matured for 16 months in French-oak barrels, with 40–50% new oak.
Tasting Notes Deep ruby; red fruit, toast and subtle roasted aromas; rich, round palate with firm structure, direct tannins, silky texture and exceptional length.
Sources: images.salsify.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Classification Gevrey-Chambertin Premier Cru AOP
Region Les Cazetiers
Soil Chalky soils with white-marl sedimentary deposits
Orientation Southeast
Pressing Method Approximately 80% Was Gently Drawn Off By Gravity; The Remaining Marc Was Pressed.
Oak Types French oak
Production Details After devatting, the wine settled overnight in stainless-steel tanks and was aerated. The sheet specifies 16 months in French-oak barrels, with 50–60% once-used barrels.
Sources: images.salsify.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Classification Gevrey-Chambertin Premier Cru AOP
Region Les Cazetiers
Soil Chalky soils with white-marl sedimentary deposits
Orientation Southeast
Pressing Method Approximately 80% Was Drawn Off By Gravity And The Remainder Was Pressed.
Oak Types French oak
Production Details The sheet describes cold pre-fermentation maceration at 10–12°C, followed by about one week of fermentation with daily punch-downs and light pump-overs. After pressing, the wine settled overnight in stainless steel, was aerated, underwent malolactic fermentation mainly in winter, and received one racking. It specifies 16 months in French-oak barrels with 50–60% once-used barrels; the estate's bottling program began in December 2014.
Producer Information
Website
Address
8 rue du Tribourg, 21700 Nuits-Saint-Georges, France
Phone
+33 (0)3 80 61 04 55
Owner
Erwan Faiveley and Eve Faiveley
Cellarmaster
Jérôme Flous