Domaine Faiveley house spotlight
Jerome Flous, technical director of Domaine Faiveley, presents the house vintage from the official Nuits-Saint-Georges channel. This is the domaine behind this 2020 Vosne-Romanee villages, not a generic Burgundy film.
2020 Domaine Faiveley Vosne-Romanee Cote de Nuits, France
Erwan Faiveley's village Vosne from chalky marl, red fruit, spice, and silk from the 1825 Nuits family, a 2020 you can open at sixty-eight dollars.
The 2020 Vosne-Romanee is village Pinot from east and southeast chalky marl: ruby fruit, light wood, fine tannin, and a long elegant close after the Nuits cellars, now $68.
Village Vosne from an 1825 Nuits family, not a negociant slogan
Vosne-Romanee is the village that holds some of Burgundy's most famous Grand Crus. Faiveley's villages wine comes from multiple plots on chalky marl, east and southeast. The house 2020 is a ruby of beautiful intensity, light woody and fruity on the nose, a supple fruity attack, then fine pleasant tannin, remarkable balance, and nice volume, elegant, with good length. Hand harvest, 18 to 20 days in vat, then the vaulted 19th-century cellars under Nuits-Saint-Georges. Jerome Flous started picking 19 August 2020. This is the bottle that puts a Faiveley Vosne on a table at sixty-eight dollars instead of the $170 typical retail.
The house
Pierre Faiveley founded the domaine in Nuits-Saint-Georges in 1825. Erwan is the seventh generation. Jerome Flous is technical director.
The wine
Village Pinot from several Vosne plots. Hand harvest, short cold maceration, 18 to 20 days in vat, then 16 to 18 months in cellar.
The site
Chalky marl, east and southeast. Village Vosne, not a Premier Cru speech, still the village that holds Romanee-Conti.
The drinker
Red fruit and silk first. Decant 20 to 30 minutes. Serve 58 to 62 F. Duck or mushrooms.
Ruby fruit and wood, then fine tannin and length
The house finds a ruby of beautiful intensity, light woody and fruity aromas, a supple fruity attack, then fine pleasant tannin, balance, volume, elegance, and good length. Black currant, black cherry, wet earth, vanilla, and mineral sit in the same Vosne register. Dense enough to hold a finish, polished enough to pour now with air.
A hot, dry, historically early Burgundy year. Faiveley started picking 19 August. Flous was taken aback by the vibrancy and saturated hues, lower alcohol and lower pH than 2019, concentration and purity. Drink now through the mid-2030s.
Ruby fruit, black cherry, black currant, light wood, wet earth, vanilla.
Medium, fine tannin, 18 to 20 day cuvaison, Nuits cellar elevage.
Elegant length. Decant 20 to 30 minutes. Serve 58 to 62 F.
Hand harvest, a short cold soak, then the vaulted Nuits cellars
Faiveley's red method is hand harvest, a short cold pre-ferment maceration, 18 to 20 days in vat, then 16 to 18 months in the vaulted 19th-century cellars under Nuits-Saint-Georges. New-oak share moves with the vintage. Village Vosne is several plots of chalky marl facing east and southeast, which is why fruit stays supple and the finish still has grip.
This is village Vosne, not a Premier Cru. The village name is the argument. Sixty-eight dollars is the other argument.
Decant 20 to 30 minutes. Serve 58 to 62 F. Duck or a mushroom stew.
An 1825 Nuits family, a Vosne village door
Faiveley is famous for Nuits and Corton. Village Vosne is how the house shows the most storied Pinot village without a Grand Cru price.
Seven generations in Nuits-Saint-Georges. Erwan and Jerome Flous have pushed the wines toward site and freshness.
Vosne-Romanee is a small village with a long list of Grand Crus. This bottle is the village wine from that map.
The 2020 is that village after an early, dry year: silk, red fruit, sixty-eight dollars against $170 typical.
Duck, cherry, and a mushroom stew
Village Vosne wants savory depth and red fruit. Duck and cherry stay in its lane. Mushrooms take the earthy close.
Two plates. One duck breast with cherry sauce. One mushroom stew. Both can take Vosne fruit and silk.
Decant 20 to 30 minutes. Serve 58 to 62 F. Burgundy stems.
Duck Breast with Fresh Cherry Sauce
Duck gives the wine enough richness, while cherry keeps the pairing in its red-fruit lane.
Why it works: Black cherry lifts duck fat. Fine tannin meets the savory skin.
View Recipe for duck breasts with cherry sauce (opens in a new tab)
Mushroom Bourguignon
Mushrooms echo the wine's earthy side while keeping the dish graceful enough for Pinot.
Why it works: Earth pulls out wet-earth and spice. Acidity keeps the sauce from feeling heavy.
View Recipe for mushroom bourguignon (opens in a new tab)Put this Vosne-Romanee in the cart
Domaine Faiveley, village Vosne, 1825 family. Sixty-eight dollars against a $170 typical retail.
Put it in the cart. This is Faiveley's Vosne for a table that wants the village, not a Grand Cru waiting list.
