2018 | Domaine Fourrier | Gevrey-Chambertin

Rich, ripe black fruit with layers of spice and floral tones. Plump fruit, with pretty firm, fine tannins and a flinty, stony thread that gives freshness. Ripe and rich this may be, but it has depth and poise.

Reviews:

• Wine Advocate: Revisited in bottle, Fourrier's 2018 Gevrey-Chambertin Vieilles Vignes mingles aromas of cherries, berries and cassis with hints of soil and warm spices, framed by a deft application of glossy new oak. Medium to full-bodied, rich and gourmand, with a ripe core of fruit, powdery tannins and lively acids, it has turned out very nicely in the generous style of the vintage.

• Decanter: Always labelled as a single 'old vine', this commendable consistent village Gevrey-Chambertin is a blend of fruit from the Champerrier and Combes du Dessus lieux-dits. Densely coloured in 2018, with plenty of fruit concentration, tannins and acidity, it could easily be mistaken for a Premier Cru. Sappy, refreshing and long, it handles its 25% new oak with ease. Typical of the winning Fourrier style.

Producer Information

Domaine Fourrier is a well-regarded wine producer based in Gevrey-Chambertin, in Burgundy's northern Côte de Nuits subregion. Its wines, mostly made from Pinot Noir, are highly sought-after and known for their silky finesse. Fourrier is perhaps best known for its wine from the famed Clos Saint-Jacques Premier Cru vineyard. The domaine's vineyard holdings total just under nine hectares (22 acres), located predominantly in Gevrey-Chambertin. These include parcels in seven different Gevrey-Chambertin premier cru sites, and a small 0.26-hectare (0.64-acre) plot in the Griottes-Chambertin Grand Cru vineyard. As well as the well-known premiers crus (including Clos Saint-Jacques and Combe aux Moine), Fourrier also runs over three hectares (eight acres) of village-level Gevrey-Chambertin. The wider estate also boasts two plots in Chambolle-Musigny (in the Premier Cru Les Gruenchers and a site in village-level Chambolle), the Premier Cru Clos Sorbe in Morey-Saint-Denis, and the Les Petits Vougeots Premier Cru. Only fruit from vines older than 30 years old are used to make Domaine Fourrier wines. Jean-Marie Fourrier took over his family estate in 1994, aged just 23. He worked with the legendary Henri Jayer in Vosne-Romanée in the late 1980s. The latter's influence is reflected in the domaine's fastidious approach in the vineyard and minimal intervention in the winery. Following in the manner of Henri Jayer, grapes are destemmed very carefully and are not crushed before fermentation, limiting extraction of color and tannins from the skin. Natural yeasts are used and punch-downs are done by hand. Fourrier's wines are aged for around 16-20 months, usually with just a small portion of new oak, and the wines are bottled unfined and unfiltered.

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