DOMAINE JEAN FÉRY & FILS is a family-run winery located in the beautiful village of Échevronne between Beaune and Nuits-Saint- Georges. The vineyards span over 14 hectares (34 acres) from the north to the south of Burgundy in famous appellations.
Jean-Louis took over his parents' estate in 1988 and made his childhood dream come true: providing the family estate with the means to develop further by performing the necessary construction work and investments while purchasing new vineyards. He now dedicates all his time to the vineyards. The vineyards are farmed according the principles of organic farming (they have been certified by ECOCERT since 2011), which requires a great deal of dedication and physical labor. Jean-Louis organizes the work of the labourers in every plot of the estate all year long. His unwavering love for Burgundy’s terroirs leads him to constantly acquire new vineyards in order to enrich the estate’s range of growing areas... and to give everyone pleasure...
The estate is now in the hands of Jean-Louis’s sons, Frédéric and Laurent Féry.
DOMAINE JEAN FÉRY & FILS manages vineyards in many different villages in Burgundy, representing a genuine mosaic of climats over a surface of 14 hectares (34 acres).
Character And Personality
The small village of Pernand-Vergelesses is spread over a broad, south-facing combe running alongside the Hill of Corton. It became well-known throughout France in the 1920s with the setting up of the “Copiaux”, a troupe of young actors under the direction of Jacques Copeau, a great lover of the theatre and the vine.
In 1922, Pernand became Pernand-Vergelesses, by adding to its own name that of one of its best terroirs, “Les Vergelesses”, classed in Premier Cru.
“Combotte” signifies “small combe” (or valley) in Burgundian language.
“Les Combottes” are found north of the village, on the east-facing slope of a small combe.
Pale, limpid colour with green glints.
This dry white wine expresses aromas of slightly spicy fresh fruit (apple), with white flowers (springtime hawthorn, acacia). With age, it develops a bouquet of honey and amber. On the palate, saline and red apple, with good acidity leading into a lengthy finish where creamy yeast resurfaces amid honeysuckle and amber.
Culinary Recommendation: To serve 12 C - 14 C. It goes well with a hot starter, like melted goat’s cheese pastries “en aumônière” or light fish dishes, grilled or baked “en papillote”. Drink between 2 and 6 years, even longer.
