Domaine Forey Pere et Fils Morey-Saint-Denis 2022
Regis Forey works out of Vosne-Romanee and has been in Neal Rosenthal's book since 1982, back when Rosenthal was still building the portfolio that would define a generation of American Burgundy drinkers. Forey is not flashy and neither are his wines, which is precisely the appeal. This Morey-Saint-Denis comes from two small parcels in the heart of the village, Clos Solon and Les Crais, on clay-limestone, with vines planted in 1966 and 1986. He farms organically and mostly leaves the wine alone during elevage, letting it rest on its fine lees without racking until it is time to bottle. The result is old-school Pinot Noir: dark-fruited, earthy, structured, and honestly better with a few years in the cellar.
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Domaine Forey Pere et Fils Morey-Saint-Denis 2022
Domaine Forey Pere et Fils Morey-Saint-Denis 2022
Regis Forey works out of Vosne-Romanee and has been in Neal Rosenthal's book since 1982, back when Rosenthal was still building the portfolio that would define a generation of American Burgundy drinkers. Forey is not flashy and neither are his wines, which is precisely the appeal. This Morey-Saint-Denis comes from two small parcels in the heart of the village, Clos Solon and Les Crais, on clay-limestone, with vines planted in 1966 and 1986. He farms organically and mostly leaves the wine alone during elevage, letting it rest on its fine lees without racking until it is time to bottle. The result is old-school Pinot Noir: dark-fruited, earthy, structured, and honestly better with a few years in the cellar.
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Shipping & Returns
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Description
Regis Forey works out of Vosne-Romanee and has been in Neal Rosenthal's book since 1982, back when Rosenthal was still building the portfolio that would define a generation of American Burgundy drinkers. Forey is not flashy and neither are his wines, which is precisely the appeal. This Morey-Saint-Denis comes from two small parcels in the heart of the village, Clos Solon and Les Crais, on clay-limestone, with vines planted in 1966 and 1986. He farms organically and mostly leaves the wine alone during elevage, letting it rest on its fine lees without racking until it is time to bottle. The result is old-school Pinot Noir: dark-fruited, earthy, structured, and honestly better with a few years in the cellar.
