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  • ST: 94

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Faiveley les Porets Nuits St Georges 2009

Winemaker's Notes:

1er Cru Les Porêts St-Georges is a small vineyard of just 18 acres just south of the main village of Nuits-St-Georges. Domaine Faiveley farms a parcel of 4+ acres that lies along the vineyards southern border with Les Cailles. Sun exposure is to the east and soils are dark brown with limestone and granite gravel. Grapes are hand harvested and sorted upon arrival at the domaine. Following a short maceration the must undergoes primary fermentation in a combination of stainless steel and wooden vats. The young wines are aged in 70% lightly toasted new oak barrels for 14 to 16 months.

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J. Faiveley:
Pierre Faiveley started the domaine in 1825 and his son Joseph gave his name to the family business.A Georges Faiveley was involved in the founding of  the Chevaliers du Tastevin organisation.[ www.tastevin-bougogne.com]The domaine is now run by 7th generation Erwan Faiveley. The family are also involved with an engineering business that also bears their name [www.faiveleytransport.com]T... Read more
Pierre Faiveley started the domaine in 1825 and his son Joseph gave his name to the family business.A Georges Faiveley was involved in the founding of  the Chevaliers du Tastevin organisation.[ www.tastevin-bougogne.com]The domaine is now run by 7th generation Erwan Faiveley. The family are also involved with an engineering business that also bears their name [www.faiveleytransport.com]There are 120 hectares in total spread all over Burgundy and includes 10 hectares of Grand Cru and 25 of Premier Cru making it one of the larger Burgundy domaines Read less

1er Cru Les Porêts St-Georges is a small vineyard of just 18 acres just south of the main village of Nuits-St-Georges. Domaine Faiveley farms a parcel of 4+ acres that lies along the vineyards southern border with Les Cailles. Sun exposure is to the east and soils are dark brown with limestone and granite gravel. Grapes are hand harvested and sorted upon arrival at the domaine. Following a short maceration the must undergoes primary fermentation in a combination of stainless steel and wooden vats. The young wines are aged in 70% lightly toasted new oak barrels for 14 to 16 months.

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