Founded in 1840, Domaine Ferret is located in the heart of the most famous "climats" of the Fuissé amphitheatre. A precise knowledge of the region's most remarkable terroirs forms the basis of the parcel by parcel vinification for which the Domaine is renowned: in particular, the classification of Tête de Cru and Hors Classe were established by Jeanne Ferret. It was entirely down to her that the wines were bottled at the Domaine - at a time when this was certainly not standard practice. Her daughter, Colette, followed in her footsteps, developing the Domaine's reputation for excellence by focusing on the maturation period. When Louis Jadot acquired the 18-hectare property in 2008, its aim was to continue working in the tradition of excellence established by the Ferrets. Today, Audrey Braccini is in charge of maintaining the property's high standards.
What The Critics Say
87-90/100 Burghound, Allen Meadows
"A fresh nose displays mostly notes of pear-liqueur and floral nuances that slide into dense, opulent and exceptionally rich middle weight flavors that coat the mouth with sappy dry extract on the ever-so-slightly warm but persistent finale."
Vinous, Stephen Tanzer
"(this assemblage of numerous village parcels and multiple soil types is the estate's largest cuvée; scheduled to be bottled at the beginning of October): Lemon-yellow color. Less minerally and more exotic than the Autour de la Roche, offering a strong suggestion of orange juice. Velvety and round but fresh too, delivering good punch to its soft citrus and spice flavors. Winemaker Audrey Braccini noted that this wine actually has higher acidity than its 2014 sibling. Finishes spicy, firm and persistent."
wine-pages.com, Tom Cannavan (2013)
"Audrey thinks that maintaining the female touch at Ferret is more than just a romantic notion: "A women has a touch for precision, for winemaking that is extremely detailed - that was Madame Ferret's gift, and what I think a woman brings"...I could see that precision that Audrey says is at the core of her work. These are beautiful white Burgundies: ultra fresh and delicate, yet with substance and power. Her vineyard material is superb, with an average age of 35 years but parcels of 60-year-old vines too, and the new winery allows the detail that she is seeking. Some pear-droppy ferment aromas at first, but swirling reveals a lovely nuttiness and Cox's Pippin fruit, very clean and fresh. On the palate the oak is much more dominant, a lovely juicy orange and lime citrus acidity and purity to the fruit wins out though, in a mouth-filling and structured wine, but one with finesse."
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