Joseph Faiveley, Domaine
Summary
Domaine Joseph Faiveley is a seventh-generation family estate established in 1825, operating 120 hectares across Burgundy's Côte de Nuits, Côte de Beaune, and Côte Chalonnaise, producing primarily Pinot Noir and Chardonnay from limestone-clay soils including seven Grand Cru vineyards. Their winemaking balances tradition and innovation, employing custom wooden presses alongside a modern gravity-flow facility, with meticulous oak aging protocols tailored to each wine's classification level to preserve the distinctive minerality and structure of their terroirs.
Heritage & Leadership
Domaine Joseph Faiveley was established in 1825 in Nuits-Saint-Georges by Joseph Faiveley, a wine merchant who began acquiring vineyards throughout the Côte d'Or. The domaine has remained family-owned for seven generations, making it one of Burgundy's oldest continuously family-operated wine estates. In 2005, François Faiveley passed leadership to his son Erwan Faiveley, who became the seventh generation to guide the family business. Under Erwan's direction, the domaine has expanded its vineyard holdings and refined its winemaking approach while maintaining its historical commitment to expressing Burgundy's diverse terroirs.
The domaine experienced significant growth during the 20th century under the leadership of Guy Faiveley (1949-1983) and François Faiveley (1983-2005). A pivotal development occurred in 2013 when Domaine Faiveley acquired Domaine Billaud-Simon in Chablis, extending their presence into this important northern Burgundian appellation. In 2017, the family completed construction of a new winery facility in Nuits-Saint-Georges, equipped with gravity-flow technology to enhance gentle handling of grapes and must.
Vineyards & Wines
Domaine Faiveley manages approximately 120 hectares of vineyards spread across the Côte de Nuits, Côte de Beaune, and Côte Chalonnaise. Their holdings include parcels in several Grand Cru vineyards: Corton, Corton-Charlemagne, Latricières-Chambertin, Mazis-Chambertin, Chambertin Clos de Bèze, Échezeaux, and Clos de Vougeot. The domaine also possesses significant Premier Cru vineyards, including monopoles (exclusively owned vineyards) such as Clos des Cortons Faiveley in Corton Grand Cru and Clos des Myglands in Mercurey Premier Cru.
The vineyards in the Côte de Nuits predominantly feature limestone-clay soils with varying proportions depending on the specific site. Pinot Noir dominates these plantings, particularly in their holdings in Gevrey-Chambertin, Chambolle-Musigny, and Nuits-Saint-Georges. In the Côte de Beaune, their parcels in Puligny-Montrachet, Meursault, and Corton-Charlemagne are primarily planted with Chardonnay on limestone-rich soils that contribute to the wines' minerality and structure.
Vine density in their vineyards typically ranges from 10,000 to 12,000 vines per hectare, following traditional Burgundian planting practices. The average vine age varies by parcel, with some vineyards containing vines over 50 years old, particularly in their Grand Cru sites.
Philosophy & Practice
Domaine Faiveley employs a vineyard management approach focused on achieving optimal fruit quality through careful canopy management and yield control. Their viticultural practices include green harvesting when necessary and meticulous sorting of grapes both in the vineyard and at the winery. Harvest is conducted entirely by hand, with grapes transported to the winery in small crates to prevent crushing and premature oxidation.
In the winery, Faiveley utilizes a combination of traditional and modern techniques. Red wine fermentation occurs in wooden vats for Grand Cru and Premier Cru wines, with temperature control systems ensuring precise fermentation management. White wines are pressed gently using pneumatic presses before fermentation in French oak barrels. The domaine's aging protocols vary by wine classification: Grand Cru wines typically spend 16-18 months in oak barrels (50-70% new oak), Premier Cru wines age for 14-16 months (30-50% new oak), and village-level wines mature for 12-14 months (20-30% new oak).
A distinctive element of Faiveley's winemaking is their custom-designed wooden press, used for extracting tannins gently from their red wines. This traditional tool has been maintained alongside modern equipment, reflecting their commitment to preserving historical methods while embracing technological advancements that enhance quality. The domaine's approach emphasizes minimal intervention during vinification, allowing each vineyard's characteristics to be expressed clearly in the finished wines.