2009 Domaine Faiveley Nuits-Saint-Georges Aux Chaignots 1er Cru

Year: 2009
Appellation: Cote de Nuits
Country: France
Wine Spectator: 91
Vinous Media: 90
Burghound: 90-93
Red Wine
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"Rich and smoky, featuring black cherry, blackberry, spice and bacon fat aromas and flavors. Lush and appealing, with a firm, bright structure for support. Fine length. Best from 2013 through 2023. 200 cases imported. " (WS)

"($102; 25% vendange entier Deep red-ruby. Wild, slightly reduced aromas of black raspberry, mocha and minerals. Less fat than the Vignerondes but more sharply delineated and more floral, with a juicy quality to the flavors of redcurrant, dark chocolate and spices. A bit tighter, more linear and more imploded today, but quite perfumed on the aftertaste." (IWC)

"This is the first wine to really display much in the way of wood toast. Otherwise, the aromatic profile consists of spice hints, red berry fruit and a note of menthol. The relatively voluminous flavors possess good size and weight, all wrapped in a supple, palate coating and seductively textured finish that is delicious if not overly complex at present. However, the underlying material appears so good that my score offers the benefit of the doubt that this will add depth with sufficient time in bottle." (BH)

Winery Notes:
Domaine Faiveley combines the principles of modern winemaking methods with the time honored traditions that have been practiced for centuries within their 19th century cellars. Each terroir and each vintage, benefits from special attention which makes the cuvées unique. Each bottle therefore becomes the faithful reflection of its terroir.

Terroir: Aux Chaignots (The Oaks) is a 14 acre 1er Cru north of the village of Nuits-St-Georges. Domaine Faiveley's 1.8 acres is a thin slice fo the vineyard running top to bottom along the southern border. Vines go back 50 years and are planted in a dark organic, gravely soil.

Vinification: Grapes are hand harvested and sorted upon arrival at the domaine. Following a short maceration the must undergoes primary fermentation in a combination of stainless steel and wooden vats. The young wines are aged in 70% lightly toasted new oak barrels for 14 to 16 months.

Vines planted in: 1960, 1965

Average Production: 4,600 bottles