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Burgundy Wine Cellars

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Type
White Wine
Domaine Jean Fery Puligny-Montrachet 'Les Nosroyes' 2013

Domaine Jean Fery Puligny-Montrachet 'Les Nosroyes' 2013

Appellation
Puligny-Montrachet
Region
Côte de Beaune
Vintage
2013
Add To Cart
$59.00
 
SKU: EFER03W-13
Overview

This Puligny-Montrachet village vineyard 'Nosroyes' lies at mid-slope, below the main vein of Puligny Montrachet 1er Cru, touching on the exquisite 'Perrieres'. This Domaine Jean Fery is as gravelly as its topsoil and as complex as its subsoil. Rich and supple, floral and lemon in equilibrium, a little toasty, a little nutty, this is a classy single vineyard Puligny-Montrachet, and one of the Domaine Fery signature wines,

Producer

Domaine Jean Fery

Nestled 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.

Vintage

BURGUNDY 2013

Burgundy 2013 was yet another small crop. The fourth in as many years. Some of it will be very good, in both red and white. But for some producers it was a disaster. As we always do, let’s start with a run-down of the weather conditions over the growing season (what the locals tellingly call ‘the campaign’).

Winter was wet and hung on stubbornly. March snow gave way to a few spring-like days, and everyone thought the worst was over. But no. April was cold and wet. May was the wettest on record. We posted photos of ducks swimming in the flooded vineyards. And winter gloom and temperatures persisted.

June was better, but just. Flowering started in the early part of the month, but with the cool wet conditions it was erratic and irregular. Lots of coulure and millerandange as a result. These aborted grapes would be one of the reasons for a small 2013 yield, and would come in to play in the final outcome at harvest.

Summer arrived late in the month. But even the warm temperatures and relatively fine weather did little to dispel the feeling of instability. There was nothing consistent to make you feel like you could just settle in to grape growing.

Then in the third week of July, high pressure and high humidity built up to a series of storms, the most violent of which tore out of the Savigny valley on the 23rd. Like a military gunship, the hail storm swept across the Savigny vines, hit Pernand on the west side of the Corton Mountain and headed south across Beaune, Pommard and Volnay. Producers tell us it lasted almost half an hour. It was the second year running that Pommard and Volnay were ravaged.

The humidity continued into August, and producers up and down the Cote nervously watched the sky. The big fear now was that damaged grapes would rot of mildew and odium, so preventive spraying intensified. If there was a bright spot in the growing season, it was the dry spell in mid-August. The damaged grapes shriveled and dropped off the vine, making the inevitable sorting at harvest more manageable.

Yields were tiny, even in the areas not ripped by hail. But the quality of the fruit was good going into September in the Cotes de Nuits and the white wine production south of Beaune, as well as in the Chalonnaise, Maconnais and Chablis.

Most of the harvest came in in the first weeks of October, the latest Burgundy vintages since 1991 and 1978. Maturity arrived at the end. Slowly at first, just like Pinot Noir and Chardonnay like it to be. But that slow maturity turned into a gallop, especially for the whites. From Macon to Chablis, the quality of 2013 whites comes down to crucial decisions about when to pick in the final few days.

Two months prior to harvest, the mood was gloomy. And granted, those poor producers who got slammed in July will suffer for years. (Some say that another small crop in 2014 could force some out of business.) But there is quality in many cellars. The reds will be highly variable, but the best wines (from domains that sorted the harvest carefully as it came to the cuverie) are fresh, deeply colored and beautifully ripe, with balance that seems apt for long aging. As always, you have to know who made the wine. There is more consistent quality in the whites across the board. Some say an excellent exciting year.

Appellation

PULIGNY-MONTRACHET

COTE DE BEAUNE

Many think of Puligny-Montrachet, along with Chassagne-Montrachet, as the most perfect expression of the Chardonnay grape. As always of course, it depends on who makes the wine. But one thing is certain, the premiers crus do have pedigree, with most of them bordering the north side of the grands crus. The village wines are produced mainly in the flat-lands to the west of the village itself. Plots which adjoin the hamlet of Blagny produce a red wine, but in tiny quantities.

Produced only in the commune of Puligny-Montrachet, appellation Puligny-Montrachet includes 17 premiers crus. The commune of Puligny-Montrachet also produces 4 grands crus

Wine

Red wine is fast disappearing from Puligny-Montrachet due to the world-class reputation of and subsequent demand for the whites. A well-made one should be brilliant greeny gold color, becoming more intense with age. The bouquet brings together hedge-row blossoms, grapey fruit, almonds and hazelnut, lemon-grass and green apple. Milky and smoky mineral aromas are common, as is honey. Balance and concentration are the hallmarks of a good Puligny.

Terroirs

Brown limestone soils and soils where limestone alternates with marl and limey-clay are prevalent. The soils are deep in some places, and in others, the rock is exposed at the surface. Where there are clay alluvia, these are coarser higher up the slopes and finer at the base. Expositions run east and south-east at altitudes of 230-320 meters.

Color

Almost all whites - Chardonnay

Reds - Pinot Noir

Production surface area

1 hectare (ha) = 2.4 acres

Whites : 206.72 ha (including 96.58 ha Premier Cru)

Reds : 1.26 ha (including 0.27 ha Premier Cru)

Food

Puligny-Montrachet should be concentrated and well-bred. Balance, aromatic complexity, and purity call out for delicate but rich food. Poultry in sauce or sauteed veal with mushrooms. They go well with foie gras, lobster, crayfish, and grilled fish. On the cheese-board, it works with creamy goat cheeses or soft-centered cheeses like Brie de Meaux.

Appellations

Red wines from the defined area of this appellation may use the alternative appellation 'Cote de Beaune Village'

The following climats are classified as grands crus:

Chevalier-Montrachet

Batard-Montrachet

Bienvenues-Batard-Montrachet

Criot-Batard-Montrachet

On the label, the appellations 'Puligny-Montrachet' and 'Puligny-Montrachet 1er Cru' may be followed by the name of a specific vineyard, known as a climat.

The following climats are classified as premier cru:

Champ

Clavaillon

Clos de la Garenne

Clos de la Mouchère

Hameau de Blagny

La Garenne

La Truffière

Le Cailleret

Les Chalumaux

Les Combettes

Les Demoiselles

Les Folatières

Les Perrières

Les Pucelles

Les Referts

Sous le Puits

The following climats are village wines from a single vineyard, known as a lieu-dit:

Au Paupillot

Brelance

Champ Croyon

Corvée des Vignes

Derrière la Velle

La Rousselle

La Rue aux Vaches

Le Trézin

Le Village

Les Aubues

Les Boudrières

Les Charmes

Les Enseignères

Les Grands Champs

Les Houlières

Les Levrons

Les Meix

Les Nosroyes

Les Petites Nosroyes

Les Petits Grands Champs

Les Reuchaux

Les Tremblots

Meix Pelletier

Noyer Bret

Rue Rousseau

Voitte

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