Domaine Faiveley Beaune 1er Cru Clos de l’Écu Monopole 2023

Winery Background and History

Domaine Faiveley was founded in 1825 in Nuits-Saint-Georges and has developed into one of Burgundy’s most significant family-owned estates. Over seven generations, the Faiveley family progressively assembled an exceptional vineyard portfolio throughout the Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Chablis. Today, the domaine controls more than 120 hectares, including numerous prestigious Premier Cru and Grand Cru vineyards. Since 2005, the seventh generation, represented by Erwan Faiveley and his sister Eve, has continued the family legacy. The domaine combines its substantial historical vineyard holdings with increasingly precise viticulture and winemaking focused on expressing the individuality of each Burgundy terroir. 

Producer and Wine Maker

The estate is led by Erwan Faiveley, representing the seventh generation of the family, alongside his sister Eve Faiveley. The winemaking team has progressively refined the domaine’s style, moving toward greater elegance, purity and transparency while retaining the structure and longevity historically associated with Faiveley. Considerable investment has been made in both vineyard management and cellar facilities, allowing individual parcels to be handled with greater precision. The objective is to preserve the character of each climat rather than impose a uniform house style. This philosophy is particularly important for the domaine’s monopole vineyards, where Faiveley has complete control over viticulture, harvesting decisions, vinification and maturation. 

Vineyards and Micro Climate

Clos de l’Écu is a 2.37-hectare Premier Cru monopole acquired by the Faiveley family in 2003. The vines were planted in 1980, 1989, 1994 and 1998. The enclosed vineyard faces due south and occupies a notably warm, dry and early-ripening position. Its soils are gravelly, stony and highly draining, with relatively little clay, creating conditions that naturally restrict water availability and encourage concentration. Because of its unusually sunny character, the vineyard is nicknamed “Côte-Rôtie” within the domaine. This distinctive microclimate produces Pinot Noir combining generosity and intensity with firmness, freshness and mineral structure, giving the wine a particularly individual identity within Beaune Premier Cru. 

Vinification & Aging Methods

Grapes are harvested from the domaine’s exclusively controlled monopole vineyard, allowing the Faiveley team to manage every stage from viticulture through maturation. Modern Faiveley winemaking emphasizes careful fruit selection, gentle extraction and preservation of Pinot Noir’s aromatic purity rather than excessive extraction. Fermentation is managed to develop structure while retaining freshness and vineyard character. Maturation takes place in French oak barrels, with the precise proportion of new oak adjusted according to the vineyard and characteristics of the vintage. The élevage provides additional texture, spice and structural refinement without overwhelming the fruit. The finished wine reflects the naturally concentrated personality of this warm, dry and exceptionally well-drained Premier Cru terroir.

Tasting Notes

Deep ruby in colour, with an expressive yet refined aromatic profile dominated by pure red and black fruits. Raspberry, red cherry, black cherry and darker berry characters are complemented by subtle spice, earth and delicate herbal nuances. The palate is energetic and beautifully balanced, combining ripe fruit concentration with freshness and finely structured tannins. Its naturally warm, south-facing terroir provides generosity and depth, while the gravelly, well-drained soils contribute definition and tension. Spicy accents emerge through the mid-palate alongside a distinctive touch of mint and cooling freshness. The finish is persistent, structured and elegant, demonstrating both immediate fruit appeal and considerable potential for development in bottle. 

Food & Wine Pairing

The combination of concentrated Pinot Noir fruit, freshness and structured tannins makes this an excellent partner for roasted and grilled meats. Particularly successful pairings include roast duck, duck breast, pigeon, guinea fowl, roast chicken, veal and lamb. Beef tenderloin accompanied by mushrooms or a light red-wine reduction also works beautifully. Its earthy and spicy dimensions complement porcini mushrooms, morels, truffle dishes and mushroom risotto. For Chinese cuisine, consider Cantonese roast duck, char siu with restrained sweetness, soy-braised pigeon or roasted meats. With maturity, its increasingly savoury character makes it suitable for aged Comté, Gruyère and other moderately firm, complex cheeses.

Grape Varietals & Percentage Used

Pinot Noir — 100%