2024 Faiveley Fremiets Volnay 1er Cru, Burgundy

The 2024 Volnay Fremiets 1er Cru has a lifted floral nose with black cherries and wild strawberry fruit, a touch of sous-bois coming through with time. The palate is medium-bodied with a nice edginess to the tannins, not overly complex, light for a Volnay but with a clean finish. Will not require long in bottle.

87 points Neal Martin, Vinous January 2026

Volnay has a wonderful reputation for producing some of Burgundy's most graceful Pinot Noirs, and Les Frémiets adds a little extra structure and intrigue to that elegance. Domaine Faiveley, founded in 1825, has been in the same family for seven generations. Today, Erwan and Eve Faiveley continue the estate's remarkable history, with winemaker Jérôme Flous overseeing wines that beautifully express the individual character of Burgundy's celebrated vineyards.

Les Frémiets sits at the northern end of Volnay, close to the boundary with Pommard. Its limestone and clay soils contribute both finesse and a firmer backbone than is often associated with Volnay. The 2024 vintage, shaped by a challenging, cooler growing season, produced wines where careful vineyard management and precise fruit selection were particularly important. Here, the emphasis is on fragrant fruit, freshness and refined structure.

Brilliant ruby red with delicate garnet reflections. Red cherry, wild raspberry and cranberry mingle with violet, rose petal and a gentle suggestion of cinnamon and forest floor. The palate is finely textured and beautifully balanced, with lively red fruit, silky yet persistent tannins and a lovely mineral freshness. Subtle notes of sweet spice, dried herbs and crushed stone linger through an elegant, savoury finish.

A lovely match for roast duck with cherries and thyme, porcini and chestnut ravioli, or crispy skinned ocean trout with beetroot and lentils. Its fragrant character would also complement a delicate mushroom and leek pithivier.

Cellaring: 2028 to 2040. Enjoyable with careful decanting in its youth, although several years in the cellar should allow its tannins to soften and its aromatic complexity to develop.