Everything that you need to know about Domaine Fourrier

Domaine Fourrier's Twist Of Fate - Prestige Online - Indonesia
Wine Advocate 93 Blind tasting at Burgess 2014, Jean-Marie Fourrier 2014 Gevrey Chambertin 1er Cru Clos St Jacques (marked “Vieilles Vignes”) has a very clean wine aroma, almost fruity sauce, black cherries and blueberries, and Light blend. A hint of jam. Cin Cin, WINES Domaine Fourrier-Morey-Saint-Denis, Clos Solon, Vielle Vigne 2014 12 bottles available for $79.99 / BOTTLE “Clos Solon 2014 is a high-quality wine in production, offering a clear and transparent wine. Cherry nose, beetroot, Mustard seeds, coffee, spices, and delicate earth tones. The Sebaudes vineyard may be a bit unusual at times, but its inherent elegance in 2016 enhances this character trait, and the wine is already very elegant.    

Jean-Marie Furrier of the Domaine Fourrier in Gevrey-Chambertin is among the majority of producers whose wines are dispensed from the cellar at a fair price. Online wine auctions(if you can get an award) are usually reasonably priced, an important factor fEverything that you need to know about Domaine Fourrieror Jean-Marie as he hopes that most people will enjoy a good bottle from time to time.    

I first came to Domaines Wines with 1999 wine and bought the village of Gevrey-Chambertin Vieille Vignes, then several 2001 Griottes at the stadium en primeur. We have several new Fourier wines on the way, including the almost impossible-to-find Griotte-Chambertin and (store owner) Clos de Beze (and more).    

Furrier works exclusively with old Massale vineyards (any vineyard less than 30 years old is sold) and that kind of soul goes into the bottle. The Fourier, a longtime Domaine that fell out of sight in the 1980s, has been gaining traction since Jean-Marie Fournier took over viticulture in the 1990s. The Furrier family has been exporting wine since the mid-1950s and was one of the first bottling companies starting in the 1930s.    

He officially took over the vinification of Domaine 10Ha for the 1995 crop, but the actual change took place in 1994, although due to onerous inheritance taxes, the entire 1994 crop was sold to the Great Negatives to provide the money needed to pay. The estate (formerly known as Pernot-Fourrier), founded in the 1930s by Fernand Pernod, was transferred in 1969 to Jean-Claude Fourier, Pernod’s grandson, as he had no children.    

It was Jean-Claude, who was visited by Robert Parker in 1986, during which the American suggested that he use the new oak in his wines. He decided to buy a 17-hectare domain in Faugeres, one of the finest appellations in Languedoc, for € 400,000, a fraction of what he would pay for such a large vineyard in Burgundy. What exists today is a thriving Domain that has grown out of the crypt of indifference and one of the most renowned producers in the Gevrey-Chambertin region, with a large portfolio of excellent wines. Therefore, it is not surprising that Domaine Fourrier is one of the best producers in Burgundy, known for the purity and liveliness of its wines, but not so long ago everything seemed completely different.    

Pernod, Baudot, and Furrier have lived in Gevrey-Chambertin since the 1850s, and over the years the large family has amassed impressive plots through a combination of marriage and purchase. There are Gevrey producers with the broader Grands Crus holdings – Domaines Rousseau, Rossignol-Trapet, and Pierre Damoy, for example – but the Fourrier’s 10 hectares still include several gems, including the Griotte-Chambertin, Chambolle-Musigny Premier Cru Les Gruenchers, and Five Gevrey Premiers Crus – Clos St Jacques, Combe aux Moines, Champeaux, Chebaudes, and Goulots – all but one located in the northwest corner of the appellation, influenced by the refreshing breezes of Combe de Lavaux. I hear you talking about the producers, especially on the well-named Côte d’Or. These wines have already earned the status of “cult wines” among serious connoisseurs of Burgundy around the world, and the fact that they are produced in very small quantities does not make them easy to acquire.    

But the entire Fourier portfolio has the same characteristics and transparency as their relative terroir, along with their purity and sophistication that has made them highly coveted around the world. Furrier’s style was heavily influenced by his period under Henri Jaière, and the wines prove it. Jean-Marie breaks into the Burgundian scene, skillfully combining the traditions of his father and uncle (using, for example, wine for at least 30 years for bottling on the estate), his experience working with Henri Jayer and Domaine Drouhin (in Oregon)) and his clear sense of style. From an eclectic mix of vineyards in Chambal, Gray, and More, Jean-Marie uses the influence of Henri Gayer, Domaine Drouin, and his uncle to create some of the most elegant wines in all of Gevray and produce arguably the finest Griotte-Chambertin wines.    

Jean-Marie Furrier walks from barrel to barrel, telling me that he has almost nothing to do in the cellar, as he allows the wines to make themselves – all his work is done in the vineyards and before pouring the wine into the barrels. Jean-Marie Furrier’s fifth generation is based in Gevrey-Chambertin, an appellation village in the Côte de Nuits region of Burgundy, renowned for its rich pinot noir with excellent aging potential.    

For burgophiles, this is not a big claim: the wines that Jean-Marie has been producing since she replaced her father have become hot tickets to the world of Burgundy. Domaine Fourrier wines have been part of our catalog since the 1994 harvest and we present this estate exclusively to the United States (as do almost all producers in our portfolio). 2021 will be the first wine that Furrier has full control of, from vineyard to cellar, albeit from a distance (“My first digital harvest,” he laughs).    

He also has a man – with his son-in-law Adam Francis, who has worked on several vintages with the Fourrier in Burgundy. Francis moved from Adelaide with his family to take on the role of general manager, taking over the day-to-day management of Bass Phillip.    

Falling in love with Henri Jayer’s wines (coincidentally, he was one of Furrier’s mentors), Jones turned to Pinot Noir and later planted small plots of Chardonnay and other varieties (including Gewoon Jelly, Nebbiolo, and Camry). It is one of the first estates to truly export wine to the United States, and it is also one of the most gifted estates in the village, with companies from the noblest producing regions. Starting in 2013, Furrier changed it to commercial wine, presumably by adding new fruits instead of domain names.    

He likes to leave the wine in the lees before bottling, which usually occurs 18-20 months after harvest. He prefers to work in a reductive way, even in the finished wine, the dissolved carbon dioxide content is very high. Bottling is done manually on site. To avoid decantation and addition of sulfites before bottling, Jean-Marie prefers to leave carbon dioxide in the wine. Carbon dioxide is naturally released during malolactic fermentation to remove oxygen. And keep the wine fresh.