Domaine Faiveley is situated in Mercurey village of Côte Chalonnaise, Burgundy. The domaine is the nègociant brand of Domaine Faiveley (Joseph Faiveley). The territories of the domaine cover 72 hectares and include 4 monopoles in Mercurey: Clos des Myglands, Clos Rochette, Clos Rond and La Framboisière. The vineyards are farmed according to the sustainable approach, certified by HVE, level 3. The winemaker is Jérôme Flous.

The wines of the domaine are bright, dense and fruity.

The top wines of the domaine are: Mercurey Premier Cru Clos du Roy Cuvée La Favorite, Mercurey Premier Cru Clos du Roy and Mercurey Premier Cru Clos des Myglands. The Mercurey Premier Cru Clos du Roy Cuvée La Favorite 2019 scored 94, the Mercurey Premier Cru Clos du Roy 2019 scored 93 and the Mercurey Premier Cru Clos des Myglands 2019 scored 92 by the Wine Advocate.

Robert Parker’s tasting notes on the Mercurey Premier Cru Clos du Roy Cuvée La Favorite 2019: “A small cuvée of some 900 bottles, derived from the most steeply sloping part of Faiveley's holdings in this climat where the vines produce small, shot berries, the 2019 Mercurey Premier Cru Clos du Roy Cuvée La Favorite unwinds in the glass with notes of sweet berries, cherries, spices, orange rind and petals. Medium to full-bodied, velvety and supple, it's layered and multidimensional, with fine depth at the core and a long, sapid finish.”

Jérôme Flous has been the winemaker of Domaine Faiveley since 2007.

Since 2005 Domaine Faiveley has been managed by Erwan Faiveley and his sister Eve Faiveley who joined the domaine in 2014. They are the 7th 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.

In the 1930s George Faiveley began to rent vineyards in Mercurey, starting with Domaine Colcombet. In 1962 George Faiveley’s son Guy Faiveley bought the first plots in this region. Since that time the Faiveleys extended their Côte Chalonnaise terroirs to 72 hectares.

Domaine Faiveley’s vineyards are farmed according to the sustainable approach, certified by HVE level 3*.*

The Cuverie de Mercurey is located in an old 200-years-old building, which was completely restored and renovated in 2014. The most modern and efficient equipment has been installed there.

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.

The barrels for ageing are taken from Nuits-Saint-Georges winery, which are 3 years old, combined with a very little percentage of new wood.