Maison Joseph Faiveley had been established in Nuit-Saints-Georges almost two centuries ago and now, with its 125 hectares of vineyards, it is one of the biggest in Burgundy. The chief winemaker is Jérôme Flous. The maison obtained the sustainable High Environmental Value level 3 certification.

The top wines of the domaine are Charmes-Chambertin Grand Cru, Chambertin-Clos de Bèze Grand Cru Les Ouvrées Rodin, and Mazis-Chambertin Grand Cru. The Charmes-Chambertin Grand Cru 1985 scored 98, Chambertin-Clos de Bèze Grand Cru Les Ouvrées Rodin 2016 scored 97, and the Mazis-Chambertin Grand Cru 2012 scored 97 by the Wine Advocate.

Robert Parker’s tasting notes on the Charmes-Chambertin Grand Cru 1985: “While this wine was backward, and will not approach maturity until 1993, it is enormously concentrated, loaded with fruit extract, tannin, and potential. One of the greatest wines of the vintage is the Charmes-Chambertin (125 cases produced). What can I say about it? I remember it as if I had a glass in my hand as I write this. Virtually perfect, this marvelously concentrated wine has a bouquet that is unbelievable, super depth, layers of fruit, and a finish that persists and persists. It should age well until the turn of the century.”

Jérôme Flous has been the winemaker of Domaine Faiveley since 2007. The brand now uses the name Domaine Faiveley for the wines from their own vineyards, and the name Joseph Faiveley for negociant bottlings. Since 2005 Domaine Faiveley has been managed by Erwan Faiveley and his sister Eve Faiveley who joined the domaine in 2014. They are the seventh generation of family winegrowers.

The history of the domaine goes back to 1825 when Pierre Faiveley founded the “Joseph Faiveley” house. His son Joseph Faiveley gave his name to the family business and was the first who started to export the wines in the 1860s. Joseph Faiveley is also known for saving the estate from the grape phylloxera at the end of the 19th century.

The history of the domaine is the history of passing the domaine from father to son and the constant expansion of the vineyards.

The vineyards of the domaine are managed according to the sustainable approach, with level 3 HVE certification. Severe pruning, called Guyot pruning, is practised in winter, followed by debudding in spring and, finally, trimming and leaf stripping in summer. The grapes are cut by hand and sorted manually and after that proceed to fermentation rooms, where they are deposited by gravity in wooden vats. Fermentation takes place in open tanks. Daily pumpings over are carried out to extract from the skin of the grapes the quintessence of their colour, their tannins and their aromas. Once the alcoholic fermentation is complete, a slow and gentle pressing produces an intense juice of great purity. The natural malolactic fermentation is conducted in french oak barrels from 12 to 18 months with natural and constant humidity and temperature.