# Domaine Faiveley Mercurey "La Framboisière" Monopole (2024)

- **Producer:** Domaine Faiveley
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** raspberry, strawberry, cherry, redcurrant, violet, vanilla, toast, cedar, forest floor, mushroom, game

## About this wine

Domaine Faiveley, founded in 1825 in Nuits-Saint-Georges, is one of Burgundy's most historic and celebrated estates, currently managed by the seventh generation of the family, Erwan and Eve Faiveley. 'La Framboisière' is an 11-hectare monopole vineyard in Mercurey, owned exclusively by the family since 1933. The name translates to 'The Raspberry Patch,' referencing the wild raspberry bushes that historically bordered the site. This east-facing vineyard features shallow, pebbly clay-limestone soils that yield a remarkably expressive, fruit-forward Pinot Noir. The plot is so central to the estate's identity that Faiveley named their state-of-the-art Mercurey winery after it.

## Interesting facts

- La Framboisière has been owned exclusively as a monopole by Domaine Faiveley since 1933.
- The vineyard's name translates to 'The Raspberry Patch,' reflecting the distinct raspberry notes found in the wine.
- Faiveley utilized a rare optical sorting machine in 2024 to meticulously select only the healthiest grapes.
- The estate's dedicated, gravity-fed winery in Mercurey is named after this single vineyard.

## Food pairing

This medium-bodied Pinot Noir thrives alongside dishes that mirror its bright acidity and red fruit profile. The wine's soft tannins and high acidity cut through the richness of duck, pork, and salmon, while its earthy undertones beautifully complement mushroom-based dishes.

## Wine making process

The 2024 vintage was hand-harvested in mid-September following a challenging growing season. To ensure only pristine fruit was used, Faiveley employed a state-of-the-art optical sorting machine. Fermentation took place in temperature-controlled vats with twice-daily punch-downs to gently extract color and fine tannins over a 15 to 19-day vatting period. The wine was aged for 13 to 14 months in French oak barrels, with 20% new oak selected for fine grain and moderate toast, preserving the vibrant fruit character.