Gevrey-Chambertin Vieilles Vignes

Beef bourguignon or a platter of mature cheeses

2017 is an early vintage. Harvests started on August 29th, the grape clusters were dense and compact thanks to excellent flowering in late May. Favourable climate conditions gave charm and generosity to the wines. 2017 is a classic style of vintage that can also be enjoyed in its youth. The wines are smooth and round with discreet tannins and good sugar levels. These seductive wines are quite similar to the 2007 and 2011 vintages although with a more fleshy palate.

The wines are aged for 14 months in French oak barrels (20-30% new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature. The wines are aged in vats for 2 months at the end of the ageing process.

The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine.

Founded in 1825, Bourgognes Faiveley has been handed down from father to son for over 175 years. As the sixth generation to take the reins, François Faiveley manages, with equal amounts passion and competence, the largest family domaine in Burgundy. Methodically reconstructing vineyards fractured by French inheritance laws, Bourgognes Faiveley today owns more appellations in their entirety (monopoles) than any other domaine in Burgundy.