2024 Faiveley Mercurey Le Clos des Myglands 1er Cru, Burgundy

This six-hectare vineyard sits in iron-rich clays that deliver compact fruit density. Plus, these are fairly old vines with plantations in 1963 and the early 1970s. Deeply colored, the vivacious nose is packed with black cherries, blackberries and fireplace char. Finely-grained tannins are nicely mastered considering the soil type, showing just a hint of dryness on the persistent finish. Drink from 2026-2031. Tasted Apr 2026.

90 points Jasper Morris MW Inside Burgundy

Le Clos des Myglands is one of Mercurey's most celebrated Premier Cru vineyards, producing Pinot Noir that beautifully balances the generosity of the Côte Chalonnaise with the elegance and precision that define great Burgundy. Long recognised as one of the appellation's benchmark sites, it consistently delivers wines of depth, finesse and impressive ageing potential. Since 1825, Maison Joseph Faiveley has built its reputation on crafting wines that faithfully express the unique personality of Burgundy's finest vineyards.

The vineyard's limestone and clay soils, together with the superb conditions of the 2024 vintage, produced fruit of exceptional purity and concentration. Careful vinification and thoughtful maturation in French oak preserve the vineyard's vibrant fruit while adding subtle layers of spice, texture and complexity.

Bright ruby red with youthful garnet hues, the bouquet reveals aromas of ripe cherry, wild raspberry and redcurrant layered with violet, clove and fine cedar. Gentle notes of forest floor, crushed stone and earthy spice emerge with time, bringing added complexity. The palate is refined and beautifully proportioned, with vibrant red berry fruit framed by silky tannins, fresh acidity and a finely etched mineral line. The finish is long, savoury and persistent, leaving lingering notes of spice, florals and understated oak.

This Premier Cru is an excellent match for roast duck, herb crusted pork loin, mushroom pithivier, grilled quail or a truffle and Parmesan risotto. Delicious from release, it will continue to gain complexity and harmony with careful cellaring.