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Domaine Fourrier Gevrey-Chambertin Aux Echezeaux 2010

Pinot Noir from Burgundy, France
  • BH91
0% ABV
  • BH91
  • BH92
  • RP90
  • BH91
  • RP91
  • BH91
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Winemaker Notes

Gevrey-Chambertin Aux Echezeaux is one of Domaine Fourrier's more tender and elegant wines. It is less tannic and more silky than the other Gevrey village wines produced at the domaine.

Critical Acclaim

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BH 91
Burghound.com
A highly complex nose that is very Gevrey features cool dark berry fruit, pungent earth, underbrush and a hint of the sauvage. There is an attractively textured quality to the velvety and suave medium-bodied flavors that possess all of the depth promised by the nose on the intense, balanced and impressively long finish. This is an excellent villages that is worth considering.
Barrel Sample: 89-91
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Domaine Fourrier

Domaine Fourrier

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Domaine Fourrier, Burgundy, France
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The Domaine Fourrier (previously known as Pernot-Fourrier) has a long history in Gevrey Chambertin extending over four generations. The estate was founded by Fernand Pernot during the 1930s and 1940s. Unmarried and childless, he enlisted the aid of his nephew, Jean-Claude Fourrier, who then took the reins of the domaine in 1969. One of the first domains to actually export its wine to the USA, it is also one of the most well-endowed estates in the village with holdings throughout the most heralded appellations. Having weathered a period of eclipse through the latter part of the 1980s, the domain was re-energized in 1994 upon the arrival of Jean-Marie Fourrier, son of Jean-Claude. Jean-Marie burst on the Burgundian scene by wisely combining the traditions of his father and uncle (using, for example, vines of a minimum 30 years of age for the estate bottlings), his experience gained while working with Henri Jayer and the Domaine Drouhin (in Oregon), and his own clear sense of style. Ever since his ascension, the wines of Domaine Fourrier have garnered critical acclaim. He now works the domaine with the assistance of his sister, Isabelle, and his wife, Vicki.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.

The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

TEFFUGE101_2010 Item# 123014