Domaine Jean Fery Vougeot 1er Cru 'Les Cras' 2012
Vougeot is best known, of course, for the Grand Cru Clos de Vougeot. But Vougeot also has four 1er Cru climats as well, making 'insider' wines, with 'Les Cras' the best situated. Earthy and stony with complexity and nuance, deep and powerful and at the same time floral. This is better than many parcels in the Clos de Vougeot itself. And this 2012 is masterful.
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.
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.
COTE DE NUITS
Say ‘Vougeot’ and everyone immediately thinks ‘Clos de Vougeot, Vougeot’s most famous vineyard. But this little village of the Côte de Nuits has other fine vineyards as well. The name itself derives from that of the little river Vouge which runs through. The abbey of Cîteaux established these vineyards in the 12th century and, through centuries of free labor, laid the foundations of their reputation and an over-all understanding of the diversity of the Burgundian terroir. One of Vougeot’s particularities is that, unusually for the Côte de Nuits, there is a relatively important production of white wines from Chardonnay.
Produced in the commune of Vougeot, the appellation Vougeot includes 4 premiers crus. The commune of Vougeot also produces a grand cru appellation, Clos de Vougeot
Red Vougeot has much in common with its illustrious neighbors, Clos de Vougeot, Musigny, and Chambolle-Musigny 1er Cru Les Amoureuses). Its color should be crimson and purple in youth, deep and luminous. It develops youthful aromas of violets, black cherry and blackcurrant. When older, it goes to underbrush and truffle over animal notes. The attack is pretty straightforward, and should show acidity and tannin balanced with alcohol.
White Vougeot is often limpid white gold. The initial bouquet is often floral, acacia, often with hints of exotic fruits. A touch of minerality is often a surprise. In the older wines, aromas range from spice cake to fleshy fruits like quince and fig. There is that underlying richness which often found in these rare Côte de Nuits Chardonnays.
The vines grow at altitudes between 240 and 280 meters. Those on the upper slopes occupy shallow brown limestone soils. The soils on the lower slopes are limestone, fine-textured marl, and clay. These plots lie very close to the northern part of the Clos de Vougeot, and in some spots are separated only by the wall.
Red wines - Pinot Noir
White wines - Chardonnay
Production surface area
1 hectare (ha) = 2.4 acres
Reds: 12.00 ha (including 9.45 ha premier cru)
Whites : 3.87 ha (including 3.04 ha premier cru)
Reds tend to be sturdy, but not without a certain delicacy that comes across as length and finish. For this reason, it pairs well with dishes equally intense in flavor. Meat dishes are best roasted or braised, tender and melting. Roast fowl, roast lamb, or game birds. Game, braised or stewed, will prove a worthy partner. As for cheeses, medium flavored, soft-centered cheeses like Reblochon or Vacherin will make a good match.
The richness and delicacy of Vougeot whites make them a match for crustaceans such as lobster or crawfish, fish (either baked or in cream sauce), good quality poultry, and sweetbreads.
On the label, the names Vougeot and Vougeot 1er Cru may be followed by the name of a specific vineyard, called a climat.
The following climats are classified as premier cru:
Clos de la Perrière
Le Clos Blanc
Les Petits Vougeots
The following climat is a village wine from a single vineyard, known as a lieu-dit: