100% Pinot Noir

Food pairings: Roast meats and poultry, roast duck, beef stew and mature cheeses.

Winemaking: The grapes are hand-harvested and sorted, and the proportion of destemmed fruit and whole clusters varies with the vintage. Fermentation lasts 15 to 19 days with regular extraction of colour, tannins and aromas; the free-run wine is drawn off by gravity and the press wine is obtained by slow, gentle pressing. The wine ages for 15 months in French oak barrels, about 30% of them new.

Vineyards and terroir: Clos des Myglands is a premier cru owned entirely by Faiveley (a monopole) on the north-eastern edge of Mercurey, with a southeast exposure. Its clay-limestone soil, rich in iron and clay with few stones, lies over deep earth, and the vines were planted between 1963 and 1982. The name most probably comes from the English "My Land", given to the area by an English dignitary. The clos produces a powerful, direct and well-balanced wine. The vineyards are farmed organically, with certification beginning with the 2025 vintage.

Family and history: Founded in Nuits-Saint-Georges in 1825, Domaine Faiveley has been run by the same family for seven generations and is today one of Burgundy's largest vineyard owners, with holdings from the Côte de Nuits to the Côte Chalonnaise. Guy Faiveley first gained access to vineyards in the Côte Chalonnaise in 1933, and the family acquired these properties for the domaine in 1963; Mercurey is one of the three pillars of the estate, with its own winemaking and aging facilities on site. Erwan Faiveley, the seventh generation, now leads the domaine with his sister Eve.

In the pictures: Members of the Faiveley family; Eve and Erwan Faiveley; and the barrel cellar at Domaine Faiveley (photos courtesy of Domaine Faiveley).