Jean-Marie Fourrier Gevrey Chambertin 1C Les Goulots 2018

Burgundy,Cote de Nuits
WA94, BH92
Pinot Noir

The 2018 Gevrey-Chambertin 1er Cru Les Goulots has turned out very well, unfurling in the glass with a lifted bouquet of sweet red berries, peonies, orange rind and rose petals. Medium to full-bodied, satiny and elegant, with a lively spine of acidity and a mineral finish, this is well worth seeking out, and it's one of the most classically proportioned of Fourrier's 2018s. Les Goulots is a steep, east-facing premier cru, and the domaine's parcel is shaded by the tree line. - WA92~94

This is quite floral in character with cool wild red berries and whiffs of the sauvage and forest floor. There is once again good energy to the delicious, intense and well-detailed medium weight flavors that exude evident minerality on the youthfully austere, refreshing and better balanced finale. Drink: 2028+ - BH89~92

The Winery

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

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