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Domaine Fourrier Gevrey-Chambertin Aux Echezeaux 2010

Pinot Noir from Burgundy, France
  • BH91
  • BH91
  • BH92
  • RP90
  • 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, , France - Other regions
Domaine Fourrier
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.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

TEFFUGE101_2010 Item# 123014

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