Forey Pere & Fils
Summary
Forey Pere & Fils is a family-owned domaine in Vosne-Romanée managing 10 hectares across the Côte de Nuits, focusing on Pinot Noir from limestone and clay soils in appellations including Vosne-Romanée, Nuits-Saint-Georges, and grand cru Echézeaux. Régis Forey personally oversees all production aspects, employing partial whole-cluster fermentation and careful oak aging while maintaining sustainable vineyard practices that preserve the distinctive character of each site.
Heritage & Leadership
Domaine Forey Pere & Fils traces its roots to the 1960s when Jean Forey established the family domaine in Vosne-Romanée, in the heart of Burgundy's prestigious Côte de Nuits. The estate remained under Jean's direction until 1986, when his son Régis Forey assumed control of the winemaking and vineyard management. This transition marked a significant moment for the domaine, as Régis brought his own perspective while maintaining the foundation his father had built. For over three decades, Régis has guided the domaine with a steady hand, gradually refining the house style while respecting traditional Burgundian methods. The domaine maintains its family-owned status, with Régis overseeing all aspects of production from vineyard to bottle.
Vineyards & Wines
Forey Pere & Fils manages approximately 10 hectares of vineyards spread across several appellations in the Côte de Nuits. The domaine's holdings include parcels in Vosne-Romanée, Nuits-Saint-Georges, and the grand cru Echézeaux in Flagey-Echézeaux. Their portfolio spans multiple classification levels, from regional Bourgogne to village-level wines, premier crus, and the grand cru Echézeaux. The vineyards feature the classic limestone and clay soils typical of the Côte de Nuits, with variations in the proportion of clay, limestone, and marl depending on the specific site. The domaine works primarily with Pinot Noir, which thrives in these soils and the cool continental climate of the region. Their Nuits-Saint-Georges holdings include parcels in the premier cru vineyards of Les Perrières and Les St. Georges, while their Vosne-Romanée holdings contribute to both village and premier cru bottlings.
Philosophy & Practice
At Forey Pere & Fils, winemaking follows traditional Burgundian methods with selective modern adaptations. Régis Forey employs partial whole-cluster fermentation, with the percentage varying according to the vintage conditions and the specific vineyard site. Fermentation occurs in temperature-controlled tanks, allowing for precise management of the extraction process. The wines age in French oak barrels, with the proportion of new oak adjusted based on the wine's classification level—typically higher percentages for premier and grand cru bottlings and more modest amounts for village and regional wines. The aging period generally ranges from 12 to 18 months depending on the wine. In the vineyards, Forey practices sustainable viticulture with careful canopy management and yield control to ensure optimal ripeness. The domaine's approach emphasizes minimal intervention in both vineyard and cellar, allowing each site to express its distinctive character through the finished wines.