Domaine Jean Féry & Fils is a family estate in Échevronne, between Beaune and Nuits-Saint-Georges, Burgundy.

The vineyards cover 14 hectares. The domaine has been certified organic since 2011 by Ecocert. The current winemakers are Frédéric Féry and Laurent Féry, who produce complex on the palate and quality wines.

Top wines of Domaine Jean Féry & Fils are: Vougeot Premier Cru Les Crâs, Savigny-lès-Beaune Premier Cru Les Vergelesses, and Corton Grand Cru. The Vougeot Premier Cru Les Crâs 2008 scored 91-92, the Savigny-lès-Beaune Premier Cru Les Vergelesses 2008 scored 90-91, and the Corton Grand Cru 2008 scored 87-88+ by the Wine Advocate.

Robert Parker’s tasting notes on the Vougeot Premier Cru Les Crâs 2008 are: “A Fery 2008 Vougeot Les Cras – rendered 100% vendange entier, from old vines – smells intriguingly and alluringly of iris, narcissus, musk, ripe dark berries, and beef marrow. Quite the alter ego of the corresponding Les Damodes (and rendered with only a small contingent of new wood as Marchand wanted to preserve its florality and refinement), this Les Cras displays a tender texture, ravishing inner-mouth florality, and uncanny lift and transparence to nuance, culminating in a lovely, lingering, chalk-tinged finish. I suspect this will remain elegant and deliciously thought provoking for at least the better part of a decade.”.

Currently Domaine Jean Féry & Fils is managed by Frédéric Féry and Laurent Féry, who succeeded their father - Jean-Louis Féry.

In 1988 Jean-Louis Féry took over the estate from his parents. A tireless lover of Burgundy terroirs, he was always working to acquire new vines: to enrich the range of wines from the estate.

Since 2011 Domaine Jean Féry & Fils has been certified organic by Ecocert.

The manual harvest is carried out in crates to avoid any compaction and crushing of the grapes during rapid transportation to the winery. The grapes are then sorted on a sorting table before being destemmed and conveyed by gravity into the vat. Vinification is carried out in open cement and wooden vats. The alcoholic fermentation is preceded by cold pre-fermentation maceration. The entire cuvée is placed between 10 and 15°C for 4 to 5 days. After fermentation, there is a post-fermentation maceration that keeps the temperature of the cuvée between 28 and 30°C. During maceration, the juice is punched down every day.

This bottling is done by gravity, after blending the cuvée, during periods of high pressure to promote clarification and stability of the wine.