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Domaine Forey Père et Fils

Forey describes his very ripe 2009s as round, fat, jammy and commercial, admitting that "they lack a little Burgundy pinot typicite." The crunchier, more stimulating 2008s here are far more classic. Forey harvested in '09 with grape sugars ranging from 13.6% to 14.5%, then did some of his longest fermentations ever, raising the temperatures in the cuves to 32o or 33oC "to get more depth and larger shoulders" in the wines. He carried out little in the way of pigeage, though. The malos finished by June but the wines had not yet been racked in November. Forey told me that he finds a big difference between the wines from Nuits and Vosne in 2009s, with the former generally round and jammy and the latter more taut and fresh. I found distinct surmaturite in a number of Forey's '09s, and wanted more minerality and floral lift.

From 2009 Red Burgundy (Jan 2011) by Stephen Tanzer

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2009 Vosne-Romanee

Color: Red

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