# Gevrey-Chambertin Vieilles Vignes (2024)

- **Producer:** Domaine Faiveley
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €75
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** cherry, raspberry, plum, blackcurrant, violet, vanilla, toast, cedar, smoke, game, forest floor, mushroom

## About this wine

Founded in 1825 in Nuits-Saint-Georges, Domaine Faiveley is one of Burgundy's most historic family-owned estates, currently managed by seventh-generation siblings Erwan and Eve Faiveley. The estate's Gevrey-Chambertin Vieilles Vignes is crafted from over 20 distinct lieux-dits spanning around 10 hectares across the appellation. The vines average over 45 years of age, rooted in iron-rich clay-marl and limestone soils. The 2024 vintage was characterized by cool conditions and rigorous vineyard care, resulting in a classically structured Burgundy showcasing pure terroir expression.

## Interesting facts

- Sourced from old vines planted as early as 1945, averaging over 45 years of age across 20 distinct lieux-dits.
- In 2024, Domaine Faiveley utilized an optical sorting machine — a rare technological investment in Burgundy.
- Domaine Faiveley is one of the largest landowners in Burgundy, founded in Nuits-Saint-Georges in 1825.

## Food pairing

Gevrey-Chambertin's medium-plus body, lively acidity, and firm yet fine-grained tannins demand earthy, rich, and savory protein dishes. Earthy mushroom and game flavors complement the Pinot Noir's natural savory undertones, while the bright acidity cuts through rich fats in duck, lamb, or beef.

## Wine making process

Harvesting is performed entirely by hand, followed by rigorous sorting including an optical sorting machine to ensure only optimal berries are retained. Fermentation takes place in gravity-fed open wooden vats with daily punching down (pigeage) over a 19-day vatting period. After gentle pneumatic pressing, the wine is aged for 14 months in French oak barrels (20% to 30% new oak) to integrate structure before spending 2 months in stainless steel vats prior to bottling.