Advantages of drinking Domaine Fourrier wines

Since its inception, Domaine Fourrier wines have received critical acclaim. François de Nicola, who worked as a wine shop in Paris for several years, joined his sister on the estate in 2001. Jean-Marie trained with the permanent King of Burgundy, Henri Gyre in the late 80s and achieved success. his distinctive style of grandeur, the meticulous handling of the vineyards, and the artisan approach in the cellar.    

They are also praised for their ability to drink a lot at all stages of development. But above all, it is the sense of purity and reflection of the place that has placed them at the top of any traditional Burgundy collector’s wish list. While the vineyards may vary, the Domain and Negociante wines combine a sense of balance and sophistication that comes from Jean-Marie’s desire to enhance the unique qualities of each terroir. This passion manifests itself in a range of excellent wines from Domaine Fourrier and Négociant Jean-Marie’s – Jean-Marie Fourrier.    

Gevrey-Chambertin Vielles Vignes is the flagship wine of the village of Fourier, which is mainly produced from sites with very old wines (hence the name !!). The best wine from the Furrier estate is the Griotte-Chambertin, a very expressive and generous wine. Fourrier’s Griotte-Chambertin is located in the northern part of the vineyard, running from the bottom of the vineyard – so I must say that I am very impressed that Fourier has kept such good freshness and energy in this wine as it should be a beautiful place hot.    

This wine offers a very subtle freshness and energy – supposedly chilled by the Comba breeze over the vineyard – then more red fruit and fresh notes of red currant and pomegranate, and above all, it seems very subtle acidity for the harvest. Domaine Sylvie Esmonin produces an equally rich and round wine, often with smoke and minerals overwhelming the usual dark fruity notes. Domaine Fourrier always offers refined and elegant reds that combine strength with purposeful structure and silky tannins, but this deep red Griotte-Chambertin surpasses its counterparts, revealing a deep violet aroma and an intense blackberry flavor.    

It is difficult to find online wine auctions; the vines are less than two-thirds of the area. But those who are lucky enough to hide a few bottles of wine in the cellar will find that this excellent fur merchant will bring dividends in the coming decades. When this wine matures, it can easily compete with the 1985 and 1988 vintages and truly surpass them.    

Every year his production of Country and Premier Cru amounts to almost 200,000 cases, exclusively of red wine. It is one of the first estates to export its wine to the United States, and one of the most gifted estates in the village, with companies from the noble appellations. Griotte-Chambertin is the only Grand Cru wine belonging to the domain located directly below Chambertin-Clos-des-Bez.    

Gevrey-Chambertin has 26 Premier Cru vineyards, many of which produce an incredible amount of wine and are famous in their own right. Perhaps more than some vineyards classified as Grand Cru; one of the best 1er Cru vineyards in all of Burgundy.    

All five growers produce the excellent Clos Saint-Jacques and they all take pride in owning one of the most prestigious vineyards in Cotes. These expensive wines are very competitive as several producers own the land of Gevrey-Chambertin, which is why there are many exceptional cuvées among the many leaders.    

My advice to those starting with red burgundy is to start at a higher price point, such as the first cru in a bottle of the mature PS25-60 vintage and a producer producing relatively rich wines. To shop well in Burgundy, you have to experiment by tasting wines from different producers to find one or more that you like. Moreover, as we saw in the example above Gevrey-Chambertin, Burgundy differs greatly in style even within the same commune, because the influence of the winemaker on the formation of the style of wine is very great, and because every winemaker’s idea of ​​what constitutes a good burgundy can be very different.    

Gevrey-Chambertin may be a rich sweet wine from Alain Bourguet or an ethereal fine bone wine from Domaine Fourrier. Domaine Fourriers Gevrey-Chambertin Vieilles Vignes comes from 12 separate plots scattered throughout the production area, and its Morey-Saint-Denis comes from a site in Clos-Solon north of D974. This extraordinary achievement is often overlooked by those who prefer the more incredible Vosne-Romanee wines, but in any analysis of the Côte de Nuits village, Gevrey-Chambertin should be at least second.    

Claude de Nicolai changed his mother as a winemaker in 1988 and produces wines in a traditional style from one of the great terroirs of the Côte d’Or, the hill of Corton, and the surrounding villages. Wine from the Clavelier family (Domaine Bruno Clavelier or Domaine Clavelier-Brosson) is also credible in this Premier Cru. Tenuta San Guido Sassicaia is widely considered the most important wine in Italy.    

Ten years later, wine collectors are delighted to have a 2001 vintage sculpted and carved with a true definition of terroir between vineyards and villages. To be honest, I didn’t fall madly in love with Fourier’s style at first, as it was very different from other wines I tasted at the time – but my taste has adapted to these more advanced and fruity wines – since like Furrier, at the same time for a time he made great strides in improving the definition and purity of wines. Other wines from the Antinori family were also 100% sold, including Solaia, Tignanello, and Guado al Tasso, which were snapped up by buyers in New York, London, Paris, and Taipei. The barrel was sold as part of a larger fine wine auction, including an expedition from former Emidio Pepe winery that raised a total of £ 102,000, including a weekend at the estate that cost £ 16,000.    

For the first time for the 2017 harvest, a limited number of bottled wines with no added sulfur were produced. For years, Chandon de Briailles has used 100% of whole bunches every year for each wine, but their style has gradually changed and since 2011 they have adapted the number of whole bunches depending on the wine and the harvest.    

The maximum amount of new oak now, even in Grand Cru wines, is up to 20%, starting from the 2017 harvest. The maximum amount of new wood used is 20%, and, like in the Jayer grapes, they are overwhelmingly cleared of shoots here. They also work with herbal infusions to improve vines and soil health.    

A good-sized domain can be up to 10 hectares and produce about fifteen wines. Thus, it is possible to make a Cabernet-based wine of 90 hl/ha in Bordeaux and sell it at PS5-7 per bottle, helped by the economies of scale for a large 60-hectare castle compared to a smaller 15-hectare Burgundy house. Domaine Armand Rousseau produces wilder wines, but dark and complex enough to last 10 years.