Notes:
Producer: Domaine Felettig is a family-owned estate in Chambolle-Musigny whose modern history began in 1965, when Henri Felettig inherited two hectares of vines from his parents. The fruit was initially sold to the village cooperative, but the 1969 harvest marked the first vintage vinified and bottled by the family. Henri and his wife, Reine, steadily expanded the domaine during the 1970s and 1980s through purchases and long-term leases, and in 1993 the estate became a family partnership with their children, Gilbert and Christine. Today the domaine farms approximately 11.5 hectares spread across nearly one hundred individual parcels extending from Gevrey-Chambertin to Beaune. Vineyard work follows sustainable practices with a strong emphasis on soil health and minimal intervention, while the cellar combines traditional Burgundian methods with modern precision. The domaine generally ages its Premier Cru and Grand Cru wines in a significant proportion of new French oak, although the percentage is adjusted according to the character of each vintage rather than following a fixed formula.
Vineyard: Les Fuées is one of Chambolle-Musigny's most highly regarded Premier Crus, occupying the northern end of the appellation immediately below Bonnes-Mares Grand Cru and adjoining Les Cras. Domaine Felettig's cuvée is produced from two parcels totaling approximately 0.31 hectares. One parcel lies adjacent to Bonnes-Mares with an east-west orientation, while the second is positioned closer to Les Cras with a north-south exposure. This combination provides subtle differences in sun exposure and drainage that contribute complexity to the finished wine. The vineyard is planted on clay-limestone soils over limestone bedrock, a terroir typical of Chambolle's finest sites where naturally low vigor and excellent drainage encourage deep rooting. Average yields are approximately 40 hectoliters per hectare, resulting in an annual production of only about 1,700 bottles, making this one of the domaine's most limited Premier Crus.
Winemaking: Produced from 100% Pinot Noir, the grapes are harvested entirely by hand and sorted before fermentation. Approximately 60% of the fruit is vinified with whole clusters, while the remainder is destemmed, a balance intended to preserve aromatic freshness and structural complexity. Fermentation is carried out using indigenous yeasts following a cold pre-fermentation maceration, with punch-downs and pump-overs determined by daily tastings rather than a predetermined extraction schedule. The wine undergoes élevage in French oak barrels for approximately 14 to 18 months before bottling at the estate. The proportion of new oak is adapted to the vintage and cuvée, reflecting the domaine's philosophy of allowing each parcel to determine its own élevage rather than imposing a uniform cellar regimen.
Food Pairing: The structure and acidity of Les Fuées make it well suited to roasted duck breast, pigeon, guinea fowl, veal loin, herb-crusted rack of lamb, or mushroom-based dishes such as porcini risotto. The wine also pairs well with aged Burgundian cheeses including Époisses, Ami du Chambertin, and mature Comté, whose richness complements the wine without masking its freshness.
Domaine Felettig Chambolle-Musigny 1er Cru "Les Fuees" 2023
Reviews:
Burghound: 90-92
Vinous Media: 91-93
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