Domaine Joseph Faiveley Bourgogne Rouge Pinot Noir 2023

Domaine Faiveley Bourgogne Rouge Pinot Noir is an approachable regional red Burgundy from one of the Côte d'Or's great family houses.

Founded in Nuits-Saint-Georges in 1825, the house is still run by the Faiveley family, now in its seventh generation, and ranks among the larger vineyard owners in Burgundy, with holdings stretching from the Côte de Nuits through the Côte de Beaune to the Côte Chalonnaise. The Bourgogne Rouge draws on Pinot Noir grown on the region's limestone and clay slopes, giving a wine that speaks of Burgundy as a whole more than of any single village. The supplier describes a ruby wine with fresh red fruit on the nose and palate, a ripe, rounded texture and fine tannins, making it a well-structured and enjoyable everyday Burgundy.

A touch cooler than a bigger red suits it, around 15 to 17 degrees. It sits happily alongside roast chicken, duck, mushroom risotto or charcuterie, and drinks well now or over the next few years.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light to Medium-bodied, Elegant
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a classic Burgundy, with red cherries, raspberries, and hints of earth, finishing with bright acidity and soft tannins.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Limestone and clay soils
Aging: Stainless steel and neutral oak
Serving Temperature: 14-16°C

Domaine Joseph Faiveley is a prestigious Burgundy estate with a rich history dating back to 1825. Their Bourgogne Rouge is a refined expression of Pinot Noir's elegance and charm.

Seafood: Grilled salmon or seared tuna.
Game: Duck breast with cherry sauce.
Vegetarian: Mushroom risotto or beetroot tart.
Meat: Pork tenderloin or chicken roulade.

Brie: Creamy and mild, balancing the wine's acidity.
Camembert: Earthy and savoury, complementing the wine's fruitiness.
Gruyère: Nutty and rich, enhancing the wine's complexity.
Australian Cheddar: Tangy and sharp, pairing beautifully with the wine's vibrant notes.

Poulet Rôti aux Herbes de Provence (Roast Chicken with Herbs)

This classic French roast chicken, flavoured with herbs and garlic, pairs perfectly with the light and elegant Domaine Joseph Faiveley Bourgogne Rouge Pinot Noir, enhancing its red fruit and floral notes.

• 1 whole chicken (approximately 1.5kg)
• 3 tbsp olive oil
• 1 tbsp Herbes de Provence
• 2 garlic cloves, minced
• 1 lemon, halved
• Salt and freshly ground black pepper, to taste
• 2 sprigs fresh thyme (optional)
• Vegetables for roasting (e.g., potatoes, carrots, onions)

1. Prepare the Chicken: Preheat the oven to 200℃. Pat the chicken dry with paper towels. Rub the chicken with olive oil, Herbes de Provence, minced garlic, salt, and pepper.
2. Stuff the Chicken: Place the lemon halves and thyme sprigs inside the cavity of the chicken.
3. Roast the Chicken: Place the chicken in a roasting pan, surrounded by your choice of vegetables. Roast for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 75℃ and the skin is golden and crispy. Baste occasionally with the pan juices.
4. Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the roasted vegetables and pan juices.

The tender, herb-infused flavours of this roast chicken enhance the delicate red fruit and earthy nuances of Domaine Joseph Faiveley Bourgogne Rouge Pinot Noir, creating a harmonious pairing.