2020 Domaine Faiveley Chambertin Clos de Bèze Grand Cru

Domaine Faiveley’s 2020 Chambertin Clos de Bèze Grand Cru is a benchmark red Burgundy from one of the region’s most hallowed vineyards. Drawing on old vines, limestone-rich soils and nearly two centuries of family know‑how, this wine marries power, finesse and incredible depth. Clos de Bèze is among the most revered Grand Crus of Gevrey-Chambertin, and in Faiveley’s hands it becomes a particularly pure and ageworthy expression of Pinot Noir.

Tasting Notes
In the glass, the 2020 Chambertin Clos de Bèze Grand Cru shows a deep, vibrant ruby hue with a shimmering, almost velvet-like intensity. The nose is charmingly complex, combining dark cherry and ripe raspberry with notes of crushed violets, rose petals and wild berries, layered over refined touches of toast, roasted coffee bean, subtle spice and forest floor. On the palate, the wine is both powerful and supremely elegant, with concentrated red and dark fruit at the core—think black cherry, wild strawberry and ripe plum—framed by finely etched, present yet polished tannins. Hints of cocoa, exotic spice, black tea and a saline, mineral edge reflect the limestone slopes of Clos de Bèze and add real dimension. The finish is exquisitely delicate yet very long, with persistent fruit, floral lift and a lingering chalky freshness. While already seductive in its youth with aeration, this Grand Cru has substantial aging potential; 10–25 years in a good cellar will allow its structure to soften and its complexity to unfold fully.

Production
Clos de Bèze sits in the heart of Gevrey-Chambertin’s Grand Cru amphitheatre, surrounded by Mazis, Latricières and Charmes-Chambertin. Here, the steep, limestone-rich hillside and thin, well-drained soils give Pinot Noir both depth and an unmistakable mineral backbone. Faiveley farms three distinct parcels—‘Grands Rangs’, ‘Clos de Bèze Haut’ and ‘Vieilles Vignes’—covering 1.29 hectares, with vines planted in 1949, 1955, 1966, 1983 and 2018. Each parcel is harvested by hand at optimal ripeness, then vinified separately using traditional Burgundian methods to respect the nuances of each terroir. After fermentation, the individual cuvées are aged—typically in French oak barrels, with a judicious use of new oak—before being carefully blended. The final wine is then bottled to capture Clos de Bèze’s characteristic combination of richness, complexity and precision.

Food & Serving
This Grand Cru calls for refined, flavourful dishes that complement its depth without overpowering its finesse: think roast duck with cherries, pigeon or squab, veal sweetbreads, slow-braised beef cheeks, or game birds such as partridge. Earthy accompaniments—morels, porcini, truffle-infused jus, or root vegetables—highlight the wine’s savoury and mineral dimensions, while dishes featuring duck or lamb in delicate sauces work beautifully with its silky tannins. Serve at 15–16°C (59–61°F) in large Burgundy stems to fully express the aromatics. Decanting for 1–2 hours in its youth helps open the bouquet and soften the structure; as it gains bottle age, more gentle aeration—30–45 minutes—is sufficient.

Producer
Founded in 1825 by Pierre Faiveley, Domaine Faiveley is one of Burgundy’s great family estates and a key ambassador for the region worldwide. Over seven generations, the family has assembled an enviable 120 hectares of vineyards, including around 10 hectares of Grand Cru and nearly 25 hectares of Premier Cru across renowned sites such as Gevrey-Chambertin, Corton, Echezeaux and Montrachet. Clos de Bèze joined the estate at the height of the 1930s financial crisis and has since become one of its crown jewels. Faiveley is celebrated for a clear, elegant and classical house style that bridges modern precision with time-honoured cellar traditions from the 19th century. Frequently cited by leading French critics like Michel Bettane and Thierry Desseauve as an estate of very high quality, Faiveley continues to produce wines that are faithful reflections of their terroirs and standard-bearers for fine Burgundy.

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