MARSANNAY
2021 Champs Perdrix Domaine Derey Frères
30% whole bunches. Tasted from a couple of barrels and both showing well - it has the vivacity of a wine from the hillside, and it's bouncily expressive. From vines planted in 1982 after scrub clearance - it had never been replanted after phylloxera until then. Drinking range: 2023 - 2030L&S (Oct 2022)
75cl bottles (case of 6)
* This is a pre-shipment/primeur offer. All orders are accepted under the TERMS of this offer which differ from the terms of the rest of the site.
Made with some whole bunches, currently still in barrel. A good colour between crimson and purple, with a fine depth of quality red fruit on the nose. Plenty of energy on the palate yet with a fine red velvet texture and good fresh acidity. Lovely finish. Drinking range: 2025 - 2029 Rating: 90-92 Jasper Morris - Inside Burgundy (Nov 2022)
Domaine Derey Frères
Domaine Derey Frères has its cellar in the village of Couchey, between Marsannay and Fixin. The family's vigneron background can be traced back to 1650, but it was called Derey Frères only from the 1950s, with the establishment of the domaine as it is now when brothers Albert and Maurice worked together. Fifth generation Pierre Derey, while keeping an eye on things, has ceded to the this sixth generation, his sons Maxime, Romain and Pierre-Marie, who seem to work well as a team in vineyard and cellar - so the domaine's name has never been more appropriate.
The brothers have 20 hectares of vines, spread from the edge of Dijon to Gevrey Chambertin. There are Bourgogne Rouges from the historic vineyards of the Dukes of Burgundy which are relics of the historic Dijon vineyards, now mostly part of the town. The core of the domaine could be said to be the ten hectares in Marsannay, while the vineyards in Fixin and Gevrey Chambertin complete the range.
In the vineyard the brothers have turned the whole domaine into organic conversion - the first certified wines will be from the 2023 harvest. Winemaker Maxime has experimented with some whole bunches, ranging from 20% top 100%, quite quick alcoholic fermentations, with or without the addition of sulphites, and usually with indigenous yeasts, but with no fixed recipe - it all depends on the year. The wines are then aged for between 12 and 18 months with an average of 25% new barrels (up to 40% in the top wines).
The result is wines which they say are in the image of the three brothers - 'instinctive, frank and spontaneous', with immediate pleasure from a juicy fruit which dominates, but which will not prevent the wines from aging well.
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