2024 Faiveley Mercurey La Framboisiere, Burgundy

Picked on the third day of harvest, La Framboisière is giving more of a black fruit sensation this year—unusual for a wine that usually tastes more like its name, which means "raspberry patch." It's just as delicious as usual though with anise and toast adding complexity on the medium-bodied palate. Strains of crushed wet stones lace through the medium finish. Jérôme says that with the two soil types—clay-limestone and layers of marl—spread across this monopole's 11 hectares, there almost could have been two AOCs. Drink from 2026-2029. Tasted Apr 2026.

90 points Jasper Morris MW Inside Burgundy

La Framboisière is one of Mercurey's most historic monopole vineyards, owned exclusively by Maison Joseph Faiveley since 1933. This celebrated site has become synonymous with the appellation, producing Pinot Noir that combines the generosity of the Côte Chalonnaise with the elegance and precision that have defined the Faiveley family for seven generations. It is a wine that consistently overdelivers, showcasing the character and value that make Mercurey one of Burgundy's most rewarding villages.

The vineyard's limestone and clay soils, together with the superb conditions of the 2024 vintage, produced fruit of exceptional freshness and balance. Careful vineyard management and sensitive oak maturation allow the purity of the Pinot Noir to shine, preserving vibrant fruit while adding subtle layers of complexity and texture.

Bright ruby red in colour, the bouquet is fragrant and inviting with aromas of red cherry, raspberry and wild strawberry complemented by violet, gentle spice and a hint of fine earth. As the wine opens, subtle notes of forest floor and cedar emerge, adding depth without overshadowing the lively fruit. The palate is supple and beautifully balanced, with juicy red berries, silky tannins and bright acidity carrying through to a long, savoury finish marked by freshness and mineral poise.

Serve alongside roast chicken, duck breast, grilled pork tenderloin, mushroom pithivier or a baked camembert with crusty bread. Delicious from release, this is a beautifully balanced Burgundy that will continue to evolve over the next several years.