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Domaine Forey Père et Fils

Régis Forey was a very late harvester in 2015, picking after the rain "because the maturity had been blocked and the grapes were not ripe." Forey maintained that the grapes gained acidity as a result of the rain but did not lose sugar, and that the seeds got riper; he believes the resulting wines are crunchier and better balanced as a result. He destemmed all of his fruit in 2015, and did very little chaptalization and no acidification. And he minimized his extraction to two pigeages and one remontage per day during the early part of the fermentation and every two days toward the end. Forey still uses a very high percentage of new oak but emphasized that he uses "very little toast."

Forey compared his young 2015s to his 2010s "in terms of tension," but even though the newer set of wines features mostly very healthy pHs, they show a distinctly dark-fruit character and most of them come across as a bit chocolatey or chunky. In November, I preferred Forey's 2014s, and even though he's confident that his 2015s "will be great for consumers and restaurants," he also favors the earlier vintage.

From The 2015 Red Burgundies: You Are So Going To Want Them (Jan 2017) by Stephen Tanzer

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2015 Bourgogne Pinot Noir

Color: Red

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