Morey St Denis is an epicenter. With five Grand Cru and twenty 1er Cru parcels, this is some of the prime real estate in Burgundy. There is hardly an iffy vineyard in the village. And these are some of the most refined wines of the Cotes de Nuits. This village AOC from Domaine Jean Fery has black fruits that impose themselves, sweet and round, in a structure that is typical Morey minerality, with a freshness bred of fine tannins and good balance. Love these 2012s!
Domaine Jean FeryNestled in the Hautes Cotes village of Echevronne, the Domaine Jean Fery is the master plan of Jean-Louis Fery, the latest in a wine line dating back to the mid-1800s. From 1994, with the help of Alain Meunier of the Domaine Jean-Jacques Confuron, the Domaine Jean Fery went bio (without actually claiming the certification) and started expanding their vineyard holdings. From the 2006 harvest, Pascal Marchand took the reins, continuing the domain's quest for quality and integrity.
BURGUNDY 2012 - What a surprise! To say today that the 2012 harvest produced, not just a good Burgundy vintage but an exceptional one, beggars belief.Here in Burgundy it is often said that June makes the quantity and September makes the quality. And 2012 was a classic example. But because 2012 was such a lousy growing season, and because the wine is just so good, folks are trying to understand why and how that can be.Here’s how we saw it. It all started well before the sap started to rise in the vines. February was frigid. We had two consecutive weeks where the temperature did not rise above freezing. Our producers tell us that this polar period may have had an important effect on what was to come, notably the poor flowering later in June.Then March was just about all the springtime we had. In fact it was more like summer than summer was. And with those warm dry sunny days, the vines leapt into action. The sap rose and the buds burst well before the end of the month. Everyone was talking about an August harvest! It was, considering what was to come, a glorious time.Then April brought radical change. A four month period of gloomy cold and wet set in. It rained one day in three until July. And during this time a series of hailstorms shattered the vineyards, especially in the south. The vines flowered in early June, but this was slow and drawn out over the course of the month. Because of this, a lot of the flowering failed. Every incident, it seemed, reduced the potential yield of the crop. Many producers reported as much as 50% crop loss. Some, in the areas worst hit by hail, were almost wiped out.Then it got warm and the threat of rot turned to reality. Mildew and oidium were rampant. Producers later said that if you were late with copper sulfate treatments in 2012 it was fatal. Then it got hot. And grapes literally grilled on the vine in August, scorched by the heat.The locals are saying that every month claimed its part of the crop. So the first thing to remember about 2012 is that it is a small harvest, and a very small harvest in certain zones. But what happened next saved the day for what remained on the vine.Mid-August was hot and sunny, and this continued until well in to of September. The well-watered vines fed what grapes remained, and sugar levels shot up dramatically. It felt like a time of healing. The crop was made up of small clusters of grapes with very thick skins, with lots of space between the berries to allow them to expand and to let air circulate.So with a healthy albeit small crop on the vines, and what appeared to be stable weather conditions, the producers felt safe that they could wait for ideal maturity. And when harvest began in the latter half of September, the grapes were in good condition. Which is just as well, because halfway through it started to rain and got cold. The worry again was rot. But the thick-skinned grapes were resistant, and the cool temperature kept botrytis at bay.Those cool final days had another advantage. The fruit was brought to the winery at an ideal temperature to allow a few days of cool maceration before fermentations started, slowly and gently. So from the very start, these wines have shown brilliant color and delicate aromas.
SAVIGNY-LES BEAUNECOTE DE BEAUNEBetween the Corton mountain and Beaune, the landscape opens up into a gently sloping valley. Here, the hills of the Côte de Beaune recede a little on either side of the little river Rhoin. Savigny les Beaune is one of the less celebrated, best-kept secrets in Burgundy, mainly because it is hidden away in this valley, away from the north-south wine route that runs through the Cote. For this, its wines are among the best value you will find in the region.Produced only in the commune of Savigny-lès-Beaune, appellation Savigny-lès-Beaune includes 22 premiers crus.WinesRed Savigny is a deep cherry color, going towards garnet. Its bouquet should be of red and black fruits (blackcurrant, cherry, raspberry) and flowers (violet). The body is ample and discreetly tannic and the fruit is generally forward. Roundness, volume and power should all be there. And when the balance is right, Savigny red can be among the most charming wines of the Cote de Beaune. Savigny whites should be greeny gold, sometimes pale. Its nose is flowery and fresh, biscuity and citric with a touch of minerality in the best parcels. A lively attack keeps the overall effect fresh and clean, fleshy, persistent, and occasionally a touch of spice.Terroirs The gradient in this dome-shaped valley is gentle at first but steeper as you climb. Altitude varies from 250 to 400 meters. The lower slopes consist of alluvia from the river Rhoin. Higher, the geology is similar to that of the Corton mountain. At the Pernand-Vergelesses end, exposure is southerly and the soils are gravelly with a scattering of oolitic ironstone. Lower down, the red-brown limestone becomes more clay and pebbles. On the opposite side of the valley mouth, the slope faces east and the limestone soils include some sand.Color Red wines - Pinot NoirWhite wines - Chardonnay, Pinot BlancProduction surface area 1 hectare (ha) = 2.4 acresReds : 306.19 ha (including 127.99 ha premier cru)Whites : 41.63 ha (including 12.39 ha premier cru)Food Savigny red is solid and mouth-watering, with power enough to match for good cuts of beef, or even cooked foie gras . With roast fowl, the wine's fleshiness will compensate for the fibrous flesh of the bird and in the same way may soften more aromatic poultry dishes. For cheeses, it would do better with creamy types such as Chaource, Brie de Meaux, Reblochon, Mont d'Or or Époisses. The whites are lively with a straightforward attack, so would suit sauced fish dishes, while its richness can stand up to buttery preparations and sauces. It works well with goat cheeses, Gruyère and Comté, and fresh, milky cheeses like Cîteaux. AppellationsOn the label, the appellations 'Savigny-lès-Beaune' and 'Savigny-lès-Beaune 1er Cru' may be followed by the name of a specific vineyard, known as a climat.The following climats are classified as premier cru:Aux ClousAux FourneauxAux GravainsAux GuettesAux SerpentièresBasses VergelessesBataillèreChamp ChevreyLa DominodeLes CharnièresLes Hauts JarronsLes Hauts MarconnetsLes JarronsLes LavièresLes MarconnetsLes NarbantonsLes PeuilletsLes RouvrettesLes TalmettesLes VergelessesPetits GodeauxRedresculThe following climats are village wines from a single vineyard, known as a lieu-dit.Aux Champs ChardonsAux Champs des PruniersAux FourchesAux Grands LiardsAux Petits LiardsAux PointesDessus de MontchenevoyDessus les GollardesDessus les VermotsEz ConnardisesGrands PicotinsGuetottesLe VillageLes Bas LiardsLes BourgeotsLes GodeauxLes GollardesLes GoudelettesLes Petits PicotinsLes PeuilletsLes PimentiersLes Planchots de la ChampagneLes Planchots du NordLes PrévauxLes RataussesLes SaucoursLes VermotsMoutier AmetRoichottes