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.
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.
The Forey domaine now exploits about 10 hectares of vineyards; 5 as proprietaire and 5 through the systems of fermage and metayage. The primary family holdings are in Nuits Saint Georges, Vosne-Romanée and Flagey-Echezeaux. With the recent additions, the domaine extends its reach into the villages of Vougeot and Morey Saint Denis, as well.
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.
Practicing organic since 2016
No herbicide since 1992, no synthetic treatments since 2016
Annual ploughing to promote soil health, with Les Gaudichots 1er cru worked by horse
Planted at c. 10,000 vines/ha and trained in Guyot. Average vine age is 45 years, with many over 70 years old.
Controlled through severe winter pruning and debudding; yields average 40-55 hl/ha.
All wines hand harvested except Passetoutgrain, which is machine harvested
Entirely estate fruit
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.
Punchdowns once per day
Chaptalization when necessary
Spontaneous, in barrel in the spring
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.
All wines rest on their fine lees until assemblage prior to bottling.
FINING & FILTRATION
All wines are unfined and unfiltered except Passetougrain
No sulfur added prior to bottling since 2015.