Domaine Faiveley
Échézeaux Grand Cru En Orveaux
The first records of Echezeaux date back to the end of the 13th century. The monks from the abbey of Citeaux were aware of the outstanding quality of this terroir and its wines and had traded certain parcels in order to acquire land in Echezeaux. Our parcel lies in one of the appellation’s sub-climats: “En Orveaux” lies on a slope close to the Chambolle-Musigny 1er Cru “La Combe d’Orveau”.
Plot -0.83 ha. Ideally positioned in the “En Orveaux” sub-climate, the vines thrive on a southern exposure, producing a generous, sun-drenched yet lightly colored wine due to the low clay content of the soil. Profoundly shaped by its sloping terroir, with its shallow marl soils sensitive to frost and drought, the wine fully reveals its splendor in wet years, as the vintage plays a significant role in defining its character.
- Region
- Bourgogne
- Appellation
- Côte de Nuits
- Sub-Appellation
- Échézeaux Grand Cru AOP
- Varietal Composition
- Pinot Noir
- Aging
- 16-18 month in French oak barrels, 60% new oak, 40% second fill barrels.
- Alcohol
- 13%
Clear ruby hue and an enticing nose offering fruity and toasty notes. The palate is smooth and fruity with silky tannins and a long, lingering finish. This grand cru offers a firm, well-balanced structure and excellent aging potential.
James Suckling
98 Points
2023
"Superfloral and supersilky, this is so seductive and subtle, you could mistake it for a Musigny. Power and concentration are underplayed, and it moves across the medium-bodied palate with the grace of a prima ballerina. Excellent mineral acidity drives the extremely long finish. From organically grown grapes. Matured in a half-and-half mix of new oak barriques and once-used casks."
— Stuart Pigott, 2025
Wine Spectator
96 Points
2023
"The initial impression of this sleek, silky red is the vanilla, licorice and spice notes of the new oak, yet there’s ample cherry, strawberry, rose, cinnamon and mineral flavors underneath. Everything converges on the terrific aftertaste, where the fruit, floral, mineral and spice elements come together."
— Bruce Sanderson, 2025
