2019 Domaine Faiveley Chambertin Clos de Bèze Grand Cru

From one of Burgundy’s great historic domaines, the 2019 Domaine Faiveley Chambertin Clos de Bèze Grand Cru is a benchmark Pinot Noir from one of Gevrey-Chambertin’s most revered climats. Drawn from three choice parcels totaling just 1.29 hectares, this is a wine that marries power, finesse, and profound terroir expression. First acquired by the family in the 1930s, Faiveley’s Clos de Bèze has since become one of the estate’s flagship wines and a reference point for the appellation.

Tasting Notes
In the glass, the 2019 shows a deep, vibrant ruby hue with a youthful, almost crystalline brightness at the rim. The nose is complex and layered: ripe red and black cherry, wild strawberry, and blackcurrant mingle with notes of rose petal, violets, and sweet spice. As it opens, more savory nuances emerge—subtle toast, fine cedar, cocoa, and a hint of game, underpinned by a stony, chalk-derived minerality. On the palate, this Clos de Bèze is simultaneously powerful and precise. The attack is silky yet concentrated, with pure, fleshy red and dark berry fruit at the core. Refined, present tannins give a firm but polished structure, while lifted acidity keeps the wine tense and energetic. Flavors of cherry, raspberry, and plum are layered with notes of clove, star anise, forest floor, and delicate smokiness from élevage. The finish is exceptionally long, lingering on fine-grained tannin, mineral drive, and a gently spicy echo. Still very young, this 2019 has excellent aging potential; expect it to develop greater aromatic complexity—truffle, sous-bois, leather, and more savory nuance—over 15–25 years and beyond in a good cellar.

Production
Clos de Bèze sits on a prized limestone-rich slope at the heart of Gevrey’s Grand Cru belt, surrounded by Mazis, Latricières, and Charmes-Chambertin. Faiveley’s holdings are divided into three parcels—“Grands Rangs,” “Clos de Bèze Haut,” and “Vieilles Vignes”—with vines planted in 1949, 1955, 1966, 1983 and 2018, giving a blend of old-vine depth and younger-vine energy. The domaine farms and harvests each parcel separately, picking by hand at optimal ripeness to preserve purity and balance. Vinification is traditional yet precise: the lots are vinified individually, with careful sorting, gentle extraction, and controlled fermentation to emphasize finesse over weight. After blending, the wine is matured in French oak barrels (a significant proportion new, typical for a Grand Cru) in Faiveley’s 19th-century cellars, where cool, stable conditions encourage slow integration of oak, texture, and aromatics before bottling.

Food & Serving
This Grand Cru is a natural match for refined, flavorful dishes: think roast duck with cherries, pigeon or quail, venison loin, or slow-cooked lamb. It also pairs beautifully with earthy ingredients such as truffle risotto, wild mushroom fricassée, or simply prepared game birds, as well as aged hard cheeses like Comté or Beaufort. Serve at 16–18°C (60–64°F) in large Burgundy stems to allow the bouquet to unfold. In its youth, decanting for 1–2 hours is recommended to soften the tannins and open up the aromatics; with maturity, a gentle, shorter decant mainly to remove sediment will suffice.

Producer
Founded in 1825 by Pierre Faiveley and expanded by his son Joseph, Domaine Faiveley is one of Burgundy’s most important and respected family estates, based in Nuits-Saint-Georges. Today the domaine owns around 120 hectares of vines, including coveted parcels in Grand Cru sites such as Chambertin-Clos de Bèze, Corton, Echezeaux and Montrachet, as well as an impressive array of Premier Crus. Faiveley has long been regarded as an ambassador for Burgundy worldwide, praised for its clear, elegant house style and its commitment to expressing each terroir faithfully. Combining modern precision with long-standing cellar traditions, the domaine has earned consistent acclaim from leading critics and writers, who often cite it as a benchmark for the “full glory” of classical, ageworthy Burgundy.

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