Domaine Faiveley Mercurey La Framboisiere “Monopole”

Domaine Faiveley Mercurey La Framboisiere Mercurey La Framboisiere is a “monopole” wine made in the Cote Chalonnaise sub-region of Burgundy.

The Cote Chalonnaise wine-growing sub-region is situated to the south of the Côte d’Or. Mercurey is widely regarded as the most important wine village in the region and produces more wine than all other village appellations combined. 80% of wine production in Mercurey is red wine. Faiveley also produces a Mercurey Blanc.

Domaine Faiveley: Since 1825

Domaine Faiveley was founded in 1825 by Pierre Faiveley and has passed through seven generations of the family since then. The company headquarters can be found in Nuit St Georges and has been run since 2007 by Erwan Faiveley. Today, the family owns over 120 hectares of vineyards in Burgundy, including 10 hectares of grand cru vineyards, nearly 25 hectares of 1er cru vineyards and other vineyards, including 68 hectares in the Côte Chalonnaise.

Domaine Faiveley Mercurey Vineyards

Domaine Faiveley have owned vineyards in Mercurey since 1963 and now owns 11 hectares of vineyards there. Mercurey is named after the Roman god Mercury, the god of merchants and commerce and apparently there was once a temple erected in honour of the deity somewhere in the village.

La Framboisière Vineyard

La Framboisière vineyard is next to the company’s Clos Rochette parcel and has been one of the estate’s monopoles since 1933. It owes its name to the presence of raspberry bushes.

The La Framboisiere vineyard has shallow, pebbly clay-limestone soils with excellent drainage. The Pinot Noir produced from this vineyard produces wines with real character, and it is one of Faiveley’s most highly reputed wines. The wines produced here tend to be a bit fuller than their neighbours.

Mercurey La Framboisiere Winemaking

• Grapes for Domaine Faiveley Mercurey La Framboisiere are hand-harvested, sorted, and vinified at Faiveley’s state-of-the-art Mercurey winery.
• De-stemming proportion varies by vintage, with twice daily pumpovers during fermentation.
• Twice daily pumpovers to extract colour, tannins and aromas from the skin of the grapes.
• After 15-19 day vatting, free-run wine is gravity-fed while marc is gently pressed.
• Aged 13-14 months in French oak barrels (20% new) selected for fine grain and moderate toast.
• Final maturation in humidity-controlled 19th-century vaulted cellars in Nuits-Saint-Georges.
• 100% Pinot Noir.