Jean-Marie Fourrier Gevrey Chambertin 1C Les Goulots 2017
- Burgundy,Cote de Nuits
- BH93, WA93
- Pinot Noir
An exceptionally pretty and fresh nose blends notes of red currant, earth, floral and a shading of the sauvage. Consistent with the nose, there is fine freshness and verve to the intense and relatively finely detailed flavors that are also on the lighter side though there is fine authority to the tightly wound, saline and focused finale. This too will need at least a few years to flesh out and add a bit more depth. Drink:2027+ - BH90~93
Aromas of sweet cherries, currant leaf, candied peel, rose petal and strawberries—subtly framed by a delicate touch of wood—introduce the 2017 Gevrey-Chambertin 1er Cru Les Goulots, a medium to full-bodied, tangy wine with fine, chalky tannins and a more tensile, distinctively mineral profile. Fourrier notes that this premier cru was dynamited in the 1950s to prepare it for planting. - WA91~93
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. - Information from Wine Searcher