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Flat front label of wine

Domaine Fourrier Gevrey-Chambertin Vieilles Vignes 2012

Pinot Noir from Burgundy, France
  • BH92
0% ABV
  • WS94
  • RP92
  • BH91
  • RP90
  • BH90
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0% ABV

Winemaker Notes

The source of grapes for this wine is the Champerrier vineyard. Here, Fourrier owns about three hectares of vines, most of which were planted between 1928 and 1955. In contrast to the "Aux Echezeaux", this parcel is on the northernmost side of Gevrey bordering the village of Brochon, a location that tends to produce wines of more tannic backbone and overall structure.

Critical Acclaim

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BH 92
Burghound.com
An agreeably perfumed nose of various red berries, plum and soft spice nuances leads to delicious, intense and quite pure medium-bodied flavors that are shaped by relatively refined tannins on the balanced and persistent finish. This offers excellent complexity and the mid-palate concentration is impressive. A terrific villages.Range: 89-92
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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, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. 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 row or even one vine. 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. Spring frost and hail are near-universal risks. 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, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

TEFFUGV121_2012 Item# 140391