Wines Latricières-Chambertin Faiveley - 1993

The 1993 Latricières-Chambertin Grand Cru from Domaine Faiveley is a remarkable expression of Pinot Noir cultivated in one of Burgundy's most distinguished terroirs. The vintage, marked by a cool and relatively classic Burgundy season, produced wines of great purity and finesse. Domaine Faiveley, well-known for its traditional approach, combines careful vineyard management with precise vinification, allowing the subtle terroir of Latricières-Chambertin to shine. Expect a bouquet of remarkable complexity, marrying evolved forest floor notes, truffle, and dried rose petals with delicate red fruits—particularly wild strawberries and raspberries. On the palate, the structure is defined by refined tannins, vibrant acidity, and an elegant, lingering finish, with savoury undertones pointing to its maturity.

Latricières-Chambertin is situated in the southern part of Gevrey-Chambertin, in the celebrated Côte de Nuits, the birthplace of some of the world's most revered Pinot Noirs. The vineyard sits on a gentle slope with thin, well-drained soils composed of limestone and marl, fostering aromatic complexity and mineral-driven intensity. The site benefits from a continental climate, with marked temperature differences between day and night, allowing grapes to develop both ripe fruit flavours and balancing acidity. This region boasts a rich winemaking history dating back centuries, and the Grand Cru classification is a testament to its pedigree and consistent excellence.

Such an elegant and mature Burgundy deserves thoughtful pairings. Classic dishes like roast duck breast with a cherry reduction, or slow-cooked veal with wild mushrooms, will highlight the wine’s savoury depth and earthy nuances. Regional Burgundian fare such as coq au vin or a simple beef bourguignon will also pair beautifully, aligning with its delicate texture and evolved flavour profile. Soft, matured cheeses like Époisses can be wonderful towards the end of a meal.

For tasting, decant gently for about thirty minutes to allow the wine to reveal its layered aromas. Serve between 16-18°C to highlight both freshness and complexity; avoid a warmer temperature that might accentuate the alcohol. Enjoy in Burgundy stemware to fully appreciate its aromatic subtlety and lingering finish.