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2017 FAIVELEY Mercurey 1er cru Clos les Myglands

FAIVELEY Mercurey 1er cru Clos les Myglands 2017

63.74* CAD

$63.74* * Suggested retail price

  • 15 case(s) available

  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 200543
  • Format
  • Format
  • 6x750ml
  • Listing type
  • Listing type
  • Speculative
  • Status
  • Status
  • Available
  • Country
  • Country
  • France
  • Regulated designation
  • Regulated designation
  • Appellation origine controlée (AOC)
  • Region
  • Region
  • Burgundy
  • Subregion
  • Subregion
  • Côte Chalonnaise
  • Appellation
  • Appellation
  • Mercurey
  • Classification
  • Classification
  • 1er cru
  • Varietal(s)
  • Varietal(s)
  • Pinot Noir 100 %
  • Color
  • Color
  • Red
  • Sugar
  • Sugar
  • Dry
  • Closure type
  • Closure type
  • Cork
  • About this winery

    Founded in 1825, Domaine Faiveley is one of Burgundy's greatest domaines. Originally the company was a classic negotiant business, based in Nuits St. Georges and engaged in the buying and selling of wine but not the production of it. After seven generations of steadily acquiring properties throughout the Cotes de Nuits, the Cotes de Beaune, Cotes Chalonnaise and now Chablis, the Faiveley family have established themselves as the most important vineyard owners in Burgundy, with 120 hectares of...

    See the FAIVELEY detail page for more information on this brand

Press reviews

  • - 92 Points -

    July 2019

    This combines red-berry perfume with some earthy power. Pretty concentrated and complex wine for the appellation, the rather polished tannins giving it nice textural complexity. Long and generous, but cool and slightly salty finish.

    See detailed press review
  • - 91 Points -

    William Kelley, July 2019

    From a six-hectare parcel, the 2017 Mercurey 1er Cru Clos des Myglands is quite reminiscent of the 2009 rendition, opening in the glass with notes of cherries, black raspberries, dark chocolate and rich soil tones. On the palate, the wine is medium to full-bodied, fleshy and velvety, with a layered and nicely concentrated core, ripe acids and an expansive finish.

    See detailed press review