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Forey Pere et Fils, Nuits-Saint-Georges 1er Cru Les Perrieres, 1996

Red Wine from Burgundy, France
by Forey Pere et Fils
$99.99
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Thirty years on, this is Nuits-Saint-Georges as it used to be made and rarely gets drunk: a fully mature Premier Cru from a 0.42-hectare parcel of Les Perrieres planted in the late 1930s. The Forey family's stewardship shows in the classic handling — around 40% new oak, no tricks — and in the austere elegance Nuits-Saint-Georges is known for. 1996 handed Burgundy a sunny, dry September with cool nights that locked in unusually high acidity, and the reds came out tightly wound and slow to unwind; three decades later the fruit has turned savory and dried while that acid spine still keeps the wine fresh. This bottle comes from a private cellar and is drinking now: stand it up a day ahead, decant gently off the sediment, and don't plan on holding it much longer.

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Antonio Galloni

87 points

"Good full red. Precise aromas of blackberry, cassis, redcurrrant and smoke. Juicy, intensely flavored and tightly wrapped today. Quite closed in the middle, but longer than the '97, with firmer tannins." —Stephen Tanzer

More about Forey Pere et Fils

Regis Forey makes a range of traditional, old school Pinot Noir in the heart of Vosne-Romanée. His domaine is a total of 10 hectares and includes holdings from Nuits-St-Georges to Morey-St-Denis, and include some top 1er crus in Vosne. But the wines (and Regis himself) are not flashy, and indeed they can take careful cellaring to unlock their full potential.

These are the very qualities that first drew famed importer Neal Rosenthal to the estate back in 1982. Indeed this was one of the first Burgundy producers in a portfolio that is now famous for a slew of top-notch domaines and classic wines. What drew Neal to this domaine are the same qualities that his entire portfolio exemplifies: pure, unadulterated expressions of terroir.

Flatiron's Take

From the Importer

Tasting Notes & Food Pairings

Perfect Pairings

Roast game birds, beef bourguignon, mushroom tart, or a plate of aged Comté and Epoisses.

Tasting Profile

Dried cherry, forest floor, mushroom and leather with a little sweet spice. Light to medium-bodied, with resolved tannins, high but well-carried acidity, and a savory, lingering finish.

Wine Details

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Complete Guide to Burgundy

Burgundy is one of the world's most complex and rewarding wine regions — and one of the most misunderstood. This guide breaks it all down, from Chablis in the north to the Mâconnais in the south.

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