Domaine Forey Père & Fils is a winegrower located in Vosne-Romanèe. Although the domaine has no official certification, the vineyards are farmed according to the sustainable and biodynamic concept. The current winemaker of the Domaine Forey Père & Fils is Regis Forey, who is known as the top producer of the rare Vosne-Romanèe Premier Cru Les Gaudichots.

The top wines of this domaine: Echézeaux Grand Cru, Vosne-Romanée Premier Cru Les Gaudichots, and Clos Vougeot. Echézeaux Grand Cru 2010 scored 93-95, Vosne-Romanée 1er Cru Les Gaudichots 2010 scored 94, and Clos Vougeot 2010 scored (92 - 94)+ by the Wine Advocate. Robert Parker comments on Echézeaux Grand Cru 2010: “The 2010 Echezeaux is all class and elegance. Freshly cut flowers, red berries, tobacco and incense are some of the notes that waft from the glass in this gorgeous, feminine Burgundy. Most of Forey’s 2010s are about power, but the Echezeaux speaks of finesse. Anticipated maturity: 2020-2030”.

Regis Forey is the fourth-generation winemaker in Vosne-Romanèe. He is devoted to viniculture, he cares about his wine and does not pursue the idea to conquer overseas markets, which like to make a cult of the winemaker. Nevertheless, in 1983 he began to bottle his own wine.

Recently Quentin, Regis’s Forey son, joined the family estate.

Nowadays, Regis Forey makes wine from different plots, in particular, some are inherited from his mother and some are recently joined.

Regis Forey grows vines according to sustainable and biodynamic principles, in particular a lot of attention is paid to the moon calendar. The bunches are destemmed and sorted on the sorting table. Before maceration, Regis Forey adds a small percentage of the stalks into the vat to get benefits from their physical presence. Then the grapes are given a short cool soak, punching down and pumping over for five weeks. The top wines are frequently then matured in 500-liter demi-muids, with a little bit of less-stirring before the malolactic fermentation.

For premier cru 50 percent new wood is used. The bottling process is done between December and February, usually without filtration.