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Forey Pere et Fils Morey-St-Denis 1er Cru 'Morey-St-Denis 1er' 2013 (750ML)

Forey Pere et Fils Morey-St-Denis 1er Cru 'Morey-St-Denis 1er' 2013 (750ML)

"A deft touch of wood does not detract from the relatively elegant and complex aromas of both red and dark currant aromas that are liberally laced with earth and a background hint of spice elements. There is good verve to the delicious and round medium-bodied flavors that possess a pliant mid-palate though the lingering finish firms up to suggest that this should reward 6 to 9 years of cellaring." Burghound

There is precious little wine produced from this miniscule parcel of less than 1/10th of a hectare of 40 year old vines (as of 2009). The single parcel crosses the boundary of two 1er Crus: "Les Blanchards" and "Clos Baulet".

This small but outstanding domaine was created in 1840 by the great-grandfather of Régis Forey, the current proprietaire. One of the first estates to grace our portfolio (in 1982), we began our work with this gem in the village of Vosne Romanée when Jean Forey, the father of Régis, was the reigning vigneron. We had been introduced to Monsieur Forey by Claudette Amiot, wife of Bernard Amiot, our very first grower contact in the Cote de Nuits. We have been working with the Forey domaine ever since our initial visit when we purchased the wines from the 1980 vintage for export to the USA. The 1987 vintage marked the entry of Régis into the domaine on a full-time basis and he became fully responsible for all aspects of production and winemaking with the 1989 vintage. In contrast to the wines of his father, who produced seductive wines of finesse and delicacy, Régis expresses a more masculine personality as his wines show exceptional concentration and depth.

A manual harvest is followed by a 3 to 4 day cold maceration. The cuvaison usually continues for three to four weeks. During that time Forey does a pigeage the extent of which depends on the underlying structure of the vintage. The malolactic fermentation occurs in barrel. There is now only one racking done during the period of elevage. The wines are bottled unfined and unfiltered after spending 16 to 20 months in small oak barrels and demi-muids (used primarily for the village and simple Bourgogne appellations) with 20% to 50% new oak used depending on the structure and the character of the vintage as well as the amount produced of each individual cuvée.

Morey-Saint-Denis Premier Cru wines are located to the north and east of the village itself, with the majority sitting immediately below it on the lower mid-slope of the Cote d'Or escarpment. They are mostly sites with either thin, well-drained, oolitic limestone soils, or slightly richer soils with a high marlstone component. The style of an archetypal Morey-Saint-Denis Premier Cru wine represents a mid-point between the firm, substantial approach of Gevrey-Chambertin and the bold, but slightly more open, perfumed demeanor of Chambolle-Musigny. This is a generalization, of course, as the variation of terroir within the commune is sufficient to create multiple, very different styles of wine.

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