Régis Forey - Rosenthal Wine Merchant · At a Glance: • Appellation: AOC Vosne-Romanée •...

Régis Forey

Rosenthal Wine Merchant • The Mad Rose Group(800) 910-1990

[email protected] • madrose.com

This small but outstanding domaine was created in 1840 by the great-grandfather of Régis Forey, the current propriétaire. 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, father to Régis, was the reigning vigneron. The domaine now exploits about 10 ha of vines, mostly in Nuits Saint Georges, Vosne-Ro-manée and Flagey-Echezeaux, including the largest holdings in the legendary Gaudichots 1er cru, from which most of La Tâche was cleaved in the early 20th century.

Throughout the 1990's and early 2000's, Regis crafted robust, dense, and impressive wines that have aged superbly, but that do occa-sionally bear traces of a certain youthful striving. In recent years, on the other hand, he has shifted from traditional 228-liter Burgun-dy barrels to 500-liter demi-muids, made his extractions gentler, increased stem inclusion, and reduced his sulfur usage. Always on the brink of a good laugh, Regis jokes that his newfound lighter touch is a function of not wanting to work as hard in his advancing age; however, it is clear that he is laboring thoughtfully in order to locate new expressive registers for his great terroirs. Indeed, his wines today rank among the most graceful of our entire Burgundy portfolio, even evoking the beautifully understated wines of his father Jean—Rosenthal Wine Merchant’s very first partner in the Côte de Nuits.

Viticulture:

• Farming: Practicing organic since 2016

• Treatments: No herbicide since 1992, no synthetic treatments since 2016

• Ploughing: Annual ploughing to promote soil health, with Les Gaudichots 1er cru worked by horse

• Soils: Limestone-clay

• Vines: Planted at c. 10,000 vines/ha and trained in Guyot. Av-erage vine age is 45 years, with many over 70 years old.

• Yields: Controlled through severe winter pruning and debudding; yields average 40-55 hl/ha.

• Harvest:All wines hand harvested except Passetoutgrain, which is machine harvested

• Purchasing: Entirely estate fruit

Aging:

• Élevage: 16-20 months in 228-l and 600-l barrels (20-50% new), depending on cuvée. Passetoutgrains ages in stainless-steel tanks. Jarre and Menhir cuvées age in amphorae and foudres.

• Lees: All wines rest on their fine lees until assemblage prior to bottling • Fining and Filtration: All wines are unfined and unfiltered except Passetougrain

• Sulfur: No sulfur added prior to bottling since 2015.

Vinification:

• Fermentation: Following partial destemming (30-70%, depending on vintage and cuvée) and a 3-4 day cold soak, wine ferments spontaneously in stainless-steel tanks. Cuvaison lasts 22-26 days.

• Extraction: Punchdowns once per day

• Chaptalization and Acidification: Chaptalization when necessary

• Pressing: Pneumatic pressing

• Malolactic Fermentation: Spontaneous, in barrel in the spring

Régis Forey



Bourgogne Passetoutgrain

At a Glance:

• Appellation: AOC Bourgogne Passetougrin

• Encépagement: Pinot Noir (50%), Gamay (50%)

• Average Annual Production:

• Average Alcohol by Volume: 12%

• Average Residual Sugar: < 5 g/l

• Average Total Acidity:

In The Vineyard:

• Parcel Names, Slopes, and Locations: From two coplanted parcels in Morey and Nuits

• Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot and planted at 10,000 vines/ha

• Average Yields: 55 hl/ha

• Average Harvest Date and Type: Machine harvest, early-mid September

In The Glass:

A lively blend of equal parts Pinot Noir and Gamay from old interplanted vines planted on the plain, Forey's Passetoutgrain is a playful and inviting wine that delivers pleasant fruit tied to notes of black pepper.

In The Cellar:

• Fermentation: After total destemming and a 3-4 day cold soak, wine ferments spontaneously in stainless-steel tanks. Cu-vaison lasts 22-26 days.


• Time on Lees: Wine remains on its lees until assemblage prior to bottling

• Malolactic Fermentation: Spontaneous, in tank in early spring

• Élevage: 12 months in stainless-steel tanks

• Press Wine: Blended after pressing

• Fining and Filtration: Unfined, plate filtered

• Sulfur: Applied only at bottling

Régis Forey



Bourgogne Rouge

At a Glance:

• Appellation: AOC Bourgogne

• Encépagement: Pinot Noir (100%)





In The Vineyard:

• Parcel Names, Slopes, and Locations: From multiple parcels in Nuits and Vosne


• Vine Age, Training, and Density: Vines planted in 1954-1974, trained in Guyot, and planted at 10,000 vines/ha

• Average Yields: 40-55 hl/ha

• Average Harvest Date and Type: Manual, early-mid Septem-ber

In The Glass:

Forey's Bourgogne Rouge is a vibrant, lip-smacking example of pure Pinot Noir pleasure, offering beaming red fruits and an at-tractive dusting of spices in its juicy and easygoing personality.

In The Cellar:

• Fermentation: After partial destemming (50-70%) and a 3-4 day cold soak, wine ferments spontaneously in stainless-steel tanks. Cuvaison lasts 22-26 days.



• Malolactic Fermentation: Spontaneous, in barrel in early spring

• Élevage: 16 months in 500-l demi-muids (10-20% new)


• Fining and Filtration: Unfined and unfiltered


Régis Forey



Morey-Saint-Denis

At a Glance:

• Appellation: AOC Morey-Saint-Denis






In The Vineyard:

• Parcel Names, Slopes, and Locations: From vines in the Clos Salon and Les Crais lieux-dits in Morey-Saint-Denis


• Vine Age, Training, and Density: Vines are 30 and 50 years old, trained in Guyot, and planted at 10,000 vines/ha.



In The Glass:

Aged in demi-muid like the Bourgogne above, Forey's Mo-rey-Saint-Denis displays a similar purity of fruit, with more breed and finesse as befits its terroir. Fresh tobacco, high-toned spice, and a subtle and appetizing hint of stems frame a palate of round fruit, gentle earth, and slightly firm yet noble tannins.

In The Cellar:

• Fermentation: After partial destemming (30-70%) and a 3-4 day cold soak, wine ferments spontaneously in stainless-steel tanks. Cuvaison lasts 22-26 days.




• Élevage: 16-20 months in 500-l demi-muids (10% new)




Régis Forey



Nuits-Saint-Georges

At a Glance:

• Appellation: AOC Nuits-Saint-Georges






In The Vineyard:

• Parcel Names, Slopes, and Locations: From 1 ha of vines divided between two lieux-dits: Plantes aux Barons (.4 ha), Charbonnières (.6 ha)


• Vine Age, Training, and Density: Vines are over 60 years old, trained in Guyot, and planted at 10,000 vines/ha.



In The Glass:

Despite its relative wildness and a glimmer of that classic Nu-its-Saint-Georges rambunctiousness, this wine offers a similarly alert freshness to the domaine's Morey and Vosne offerings and displays terrific poise.

In The Cellar:

• Fermentation: After partial destemming (c. 70%) and a 3-4 day cold soak, wine ferments spontaneously in stainless-steel tanks. Cuvaison lasts 22-26 days.




• Élevage: 16-20 months in 228-l barrels (10% new)




Régis Forey



Vosne-Romanée

At a Glance:

• Appellation: AOC Vosne-Romanée






In The Vineyard:

• Parcel Names, Slopes, and Locations: From 1 ha of vines divided among 14 parcels, scattered throughout northern Vosne-Romanée


• Vine Age, Training, and Density: Oldest Vines planted in 1942, vines average 40 years old; trained in Guyot and planted at 10,000 vines/ha



In The Glass:

Forey's Vosne-Romanée demonstrates why Vosne has long been the highest-acclaimed village in the Côte d'Or. What it lacks in flesh is more than made up by its mineral drive, and its tight-grained tannins counterbalance the fruit’s silkiness with a hint of austerity. A few years of patience should do this wine the neces-sary favors to display Vosne in its full balance of power and ele-gance.

In The Cellar:





• Élevage: 16-20 months in 228-l barrels and 500-l demi-muids (10% new)




Régis Forey



Vosne-Romanée Jarre

At a Glance:







In The Vineyard:






In The Glass:

In recent vintages Régis Forey has begun ageing a portion of his Vosne village wine in terracotta jars. In today’s warming climate, Burgundy’s average cellar temperatures are higher than in eras past, and vessels such as these counteract the accelerated develop-ment these warmer cellars foster. Tasting the Jarre, and Menhir cuvées alongside the village Vosne leads to fascinating contrasts.

In The Cellar:




• Malolactic Fermentation: Spontaneous, in terracotta jar in early spring

• Élevage: 16-20 months in terracotta jars




Régis Forey



Vosne-Romanée Menhir

At a Glance:







In The Vineyard:






In The Glass:

In recent vintages Régis Forey has begun ageing a portion of his Vosne village wine in tronconic wood foudres, shaped similarly to the Menhir standing stones that stretch across Celtic areas of Europe. In today’s warming climate, Burgundy’s average cellar temperatures are higher than in eras past, and vessels such as these counteract the accelerated development these warmer cel-lars foster. Tasting the Jarre, and Menhir cuvées alongside the vil-lage Vosne leads to fascinating contrasts.

In The Cellar:




• Malolactic Fermentation: Spontaneous, in foudre in early spring

• Élevage: 16-20 months in tronconic oak foudre




Régis Forey



Morey-Saint-Denis 1er Cru

At a Glance:

• Appellation: AOC Morey-Saint-Denis 1er Cru






In The Vineyard:

• Parcel Names, Slopes, and Locations: From a .1 ha parcel of vines that straddles the border between the Blanchards and Clos Baulet lieux-dits


• Vine Age, Training, and Density: Vines average 50 years old; trained in Guyot and planted at 10,000 vines/ha



In The Glass:

This 1er cru offering from a miniscule parcel straddling two neighboring lieux-dits offers tangy red fruits, fine-grained tan-nins, and intense minerality. The classic note of savory Morey earth is present but understated, marrying wonderfully with the wine’s stem-inflected overlay of spice.

In The Cellar:





• Élevage: 16-20 months in 228-l oak barrels (20-50% new)




Régis Forey



Nuits-Saint-Georges Les Perrières 1er Cru

At a Glance:

• Appellation: AOC Nuits-Saint-Georges 1er Cru






In The Vineyard:

• Parcel Names, Slopes, and Locations: From .42 ha of vines in the Perrières 1er cru in southern Nuits


• Vine Age, Training, and Density: Vines are trained in Guyot and planted from 1937-1942 at 10,000 vines/ha



In The Glass:

This wine brings a leap forward in intensity, depth, and com-plexity compared to the domaine's village wines. All of the wine’s elements present with greater force: juicy fruit, firm yet more fully enrobed tannins, electric acidity, and a far more sauvage earth-mineral interplay. This is an impressive example of Forey’s current style at its finest—where the power comes from vintage and site rather than the will of the vigneron.

In The Cellar:









Régis Forey



Nuits-Saint-Georges Les Saint-Georges 1er Cru

At a Glance:

• Appellation: AOC Nuits-Saint-Georges 1er Cru






In The Vineyard:

• Parcel Names, Slopes, and Locations: From .1 ha of vines in the Saint Georges 1er cru in southern Nuits


• Vine Age, Training, and Density: Vines are 85 years old, trained in Guyot, and planted at 10,000 vines/ha



In The Glass:

Les Saint-Georges often distinguishes itself by its sheer mineral forcefulness—iron-inflected, relentless, and punchy. This version is unapologetic in that regard, yet Forey’s deft handling stops the wine from becoming brutal or monolithic. In fact, freshness and even downright prettiness lurk beneath the thick fruit, profound tannins, and aggressive minerality. Still, this grand wine seriously rewards time in the cellar.

In The Cellar:









Régis Forey



Vosne-Romanée Les Petits Monts 1er Cru

At a Glance:

• Appellation: AOC Vosne-Romanée 1er Cru






In The Vineyard:

• Parcel Names, Slopes, and Locations: From .2 ha of vines in the Petits Monts 1er cru, just above the Richebourg grand cru


• Vine Age, Training, and Density: Vines trained in Guyot and planted in 1970 at 10,000 vines/ha



In The Glass:

Forey’s duo of Vosne-Romanée premier crus justifiably represent some of the most coveted red Burgundies in our entire portfolio. Les Petits Monts is situated just above grand cru Richebourg in the prime fillet of the appellation, adjacent to the legendary Cros Parantoux. The wine's kinetic, mineral-drenched palate culmi-nates in a notably long and graceful finish.

In The Cellar:









Régis Forey



Vosne-Romanée Les Gaudichots 1er Cru

At a Glance:

• Appellation: AOC Vosne-Romanée 1er Cru


• Average Annual Production: 1,200-1,500 bottles




In The Vineyard:

• Parcel Names, Slopes, and Locations: From .3 ha of vines in the Gaudichots 1er cru, directly above La Tâche and adjacent to Domaine de la Romanée Conti's Gaudichots holdings


• Vine Age, Training, and Density: Vines trained in Guyot and planted in 1930 at 10,000 vines/ha



In The Glass:

The most fabled wine of the Forey cellar, Gaudichots is the cli-mat from which La Tache was born—the beating heart at the very center of the Vosne-Romanée appellation. In fact, it was Neal back in 1983 who first convinced Jean Forey to begin bot-tling it separately rather than blending it into his village-level Vosne-Romanée (!), and it has been one of our rarest and most sought-after jewels ever since.

In The Cellar:









Régis Forey



Echezeaux Grand Cru

At a Glance:

• Appellation: AOC Echezeaux Grand Cru



• Average Alcohol by Volume: 13.5%



In The Vineyard:

• Parcel Names, Slopes, and Locations: From .3 ha of vines in the Echezeaux grand cru, in the Treux and Clos Saint Denis lieux-dits, between Les Suchots and Les Grands Echezeaux


• Vine Age, Training, and Density: Vines trained in Guyot and planted in 1949, 1974, and 2004 at 10,000 vines/ha



In The Glass:

In comparison to Forey's dense, brooding Clos Vougeot, his Echezeaux is often bursting with energy. Its live-wire acidity counteracts the panoply of broad, wildly spicy fruit—it is a grand cru of both muscle and speed, with the immense tension that de-fines great Burgundies on full display.

In The Cellar:









Régis Forey



Clos Vougeot Grand Cru

At a Glance:

• Appellation: AOC Echezeaux Grand Cru



• Average Alcohol by Volume: 13.5%



In The Vineyard:

• Parcel Names, Slopes, and Locations: From .3 ha of vines in the northern part of the Montiotes Basses section of the Clos de Vougeot


• Vine Age, Training, and Density: Vines trained in Guyot and planted in 1968 and 1972 at 10,000 vines/ha



In The Glass:

When young, Forey's Clos Vougeot is often the most backward, dense, and inscrutable wine of the lineup. The combination of succulent, rich, dark-red and black fruit, exotic spice, and somber earth is bound by massive tannins that nonetheless manage to avoid being hard. This is a wine that all but insists upon signifi-cant patience, but the rewards should prove immense.

In The Cellar:





• Élevage: 16-20 months in 228-l oak barrels (50% new)




Régis Forey - Rosenthal Wine Merchant · At a Glance: • Appellation: AOC Vosne-Romanée •...

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