2024 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Classification Latricières-Chambertin Grand Cru AOP
Region Latricieres-Chambertin
Soil Shallow limestone-rich soils with a layer of silica
Orientation East
Vine Age Planting years: 1958, 1984 and 1989
Pressing Method Free-Run Wine Drawn Off By Gravity; Marc Pressed Slowly And Gently
Maceration 19 days
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Second Fill Oak40%
Oak Types French oak
Production Details Daily punch-downs were used during a 19-day vatting period. Maturation lasted 16–18 months in French oak barrels, 60% new and 40% once-used. The vineyard was farmed organically; the sheet states that certified-organic status begins with the 2025 vintage.
Tasting Notes Intense ruby red; roasted and spicy aromas; rich, silky tannins; powerful, complex structure
2023 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Classification Latricières-Chambertin Grand Cru AOP
Region Latricieres-Chambertin
Soil Shallow limestone-rich soils with a layer of silica
Orientation East
Vine Age Planting years: 1958, 1984 and 1989
Pressing Method Free-Run Wine Drawn Off By Gravity; Marc Pressed Slowly And Gently
Maceration 19 days
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Second Fill Oak40%
Oak Types French oak
Production Details Daily punch-downs were used during a 19-day vatting period. Maturation lasted 16–18 months in French oak, 60% new and 40% once-used. The sheet calls 2023 the estate's second fully organic season and states that certification is expected with the 2025 vintage.
Tasting Notes Intense ruby red; roasted and spicy aromas; rich, silky tannins; powerful, complex structure
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2022 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Classification Latricières-Chambertin Grand Cru AOC
Region Latricieres-Chambertin
Soil Shallow limestone-rich soils with a layer of silica
Orientation East
Vine Age Planting years: 1958, 1984 and 1989
Pressing Method Free-Run Wine Drawn Off By Gravity; Marc Pressed Slowly And Gently
Maceration 19 days
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Second Fill Oak40%
Oak Types French oak
Production Details The destemmed-grape and whole-cluster proportions were vintage-dependent but are not quantified. Daily punch-downs accompanied a 19-day vatting period. Maturation lasted 16–18 months in French oak, 60% new and 40% once-used. The sheet lists organic farming and states that certification begins with the 2025 vintage.
Tasting Notes Intense ruby red; roasted and spicy aromas; rich, silky tannins; powerful, complex structure
Sources: images.salsify.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.5%
Grape Varieties Pinot Noir; percentage not stated
Classification Latricières-Chambertin Grand Cru
Region Latricieres-Chambertin
Soil Shallow limestone-rich soils with a layer of silica
Orientation East
Vine Age Planting years: 1958, 1984 and 1989
Maceration 19 days
Oak Details 60% First Fill New Oak
First Fill New Oak60%
Oak Types French oak
Unfined Yes
Production Details Partial whole-cluster fermentation was used, with daily punch-downs during a 19-day vatting period. The wine matured for 16–18 months in French oak, 60% new, and received no fining but light lenticular-module filtration. The vineyard was undergoing organic conversion.
Tasting Notes Intense ruby red; roasted and spicy aromas; rich, silky tannins; powerful, complex structure
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2013 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Classification Latricières-Chambertin Grand Cru AOP
Region Latricieres-Chambertin
Soil Shallow limestone-rich soils with a layer of silica
Orientation East
Vine Age Planting years: 1958, 1984 and 1989
Pressing Method 80% Gravity-Drawn And The Remaining 20% Pressed
Oak Types French oak
Bottling Date Bottling began in December 2014
Production Details Cold pre-fermentation maceration was conducted at 10–12°C. Fermentation lasted one week with daily punch-downs and light pump-overs. When temperatures fell below 20°C, 80% was gravity-drawn and 20% pressed; the wine settled overnight in stainless steel, was aerated, then matured for 16–18 months in French oak. Malolactic fermentation occurred mainly in winter, followed by one racking. The estate-level harvest ran from September 26 to October 7. The sheet is internally inconsistent on new oak: its summary says 60% new and 40% once-used, while its narrative says Grand Crus received two-thirds new oak; no settled oak proportion is proposed.
Tasting Notes Vibrant freshness; high natural acidity; balance; clarity; excellent aging potential
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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