A family estate established for four generations in Burgundy, the Domaine Jean Fery et Fils operates around fifteen hectares of vines, the plots of which stretch from the Cote-de-Nuits to the Cote-de-Beaune on about twenty appellations such as as Gevrey-Chambertin, Vougeot, Vosne-Romanee, Nuits-Saint-Georges, Hautes-Cotes de Beaune, Pernand-Vergelesses, Savigny-les-Beaune, Meursault, Puligny-Montrachet, Chassagne-Montrachet, Corton grand cru. Today, the Domaine is embodied by Frederic Fery and Laurence Danel has been its technical director since 2017.
The estate spans over the whole of Burgundy and they own 14 hectares (34 acres) from the north to the south of Burgundy in famous appellations, Vosne-Romanee being one of them. They believe quality starts in the vineyards.
The small commune of Vosne-Romanee is the Cote de Nuits’ brightest star, producing the finest and most expensive Pinot Noir wines in the world. Its wines have an extraordinary intensity of fruit which manages to combine power and finesse more magically than in any other part of the Côte d’Or. The best examples balance extraordinary depth and richness with elegance and breeding. This is from a variety of plots within Vosne-Romanee.
100% Pinot Noir. Grapes are harvested by hand and they are carefully sorted, de-stemmed, and transferred into the vats by gravity. Wines are made according to traditional Burgundy principles, in open cement or wood vats. There are 3 main steps: Cold, pre-fermentation maceration: vat temperature is maintained at 10 to 15°C for 4 to 5 days; Alcoholic fermentation; Warm, post-fermentation maceration: vat temperature is raised and maintained at 28 to 30°C. Daily punching of the cap is performed to enhance extraction of the compounds. Red wines spend on average one and a half years in barrel, after racking and filtration, before bottling. Bottling is performed using gravity after the cuvee is blended from the different barrels. Once bottled, the wine is allowed to age calmly until it is ready for consumption.
The color is intense, concentrated, purplish red: the result of a long vatting with healthy grapes. The nose has notes of red berries such as cherry, then woody notes exhale. The palate reveals fruity notes, peppery notes. The finish is expressed on the texture, the generous material, the solid but silky tannins from the optimized breeding in barrels of light oak.
This will pair with brilliantly with delicate dishes such as veal, pigeon or roast game as well as hearty, earthy dishes.