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| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 115 notes) - hiding notes with no text | | | Tasted by SimonG on 11/25/2023 & rated 91 points: Ed & Sam to dinner (Home): Mid ruby, a touch of garnet at the rim. Lovely mid red fruit and earthy nose. Fully resolved, and after a splash decant fully degassed. Properly Gevrey, the Fourrier signature now merely an elegance and transparency. Mid weight and mid length, satisfying and very drinkable. **** (664 views) | | | Tasted by jjct on 9/27/2023: Drinking well. Needs a little air to show its best. Mature, tertiary aromas and flavors. Rich and ripe but balanced. Some tannic grip on the finish. (435 views) | | | Tasted by Papies on 9/10/2023 & rated 91 points: Our last bottle and served really accidentally as we did discuss on cellaring this for a lot longer but we love these accidents. Funnier still we bought this in 2012 for 30£ Ha!
Served blind and was a bit perplexing to start, was clearly full of Pinot aromatics but also with a richness and spiciness and definitely felt it could go a lot more. Bright and energetic still, sweet red fruit, soft earth but predominantly on the fruit. Proper wine just ever so young and we would suggest one avoids the accidental openings and cellars this for 5years more. Beautiful nose still and a good 91 for now. (725 views) | | | Tasted by chablis28 on 7/11/2023 & rated 91 points: PNP & slow ox in Riedel Burgs & btl for 3hrs prior to dinner. Ambered ruby. Aromas of earthy underbrush & spice. Palate amplifies the earth & underbrush along w/ tasty raspberry, spice & mineral. Displays the Fourrier's ripe fruit & richness but I think its has peaked. Drink up! 13% alc. (851 views) | | | Tasted by Papies on 3/10/2023 & rated 91 points: 2 years since we had this ( Papies 91) and Andreas who had this blind in the nose said Aussie spicy Shiraz . If it wasn’t for the soft palate and lighter colour we could lose Monday betting this is Shiraz . Bright and energetic , good wine but perplexing on the spice. 91 (961 views) | | | Tasted by Charlie Carnes on 2/18/2023 & rated 90 points: Very nice. Red fruit on the strawberry spectrum. I believe this bottle, like many 2007, is maturing rather quickly. (724 views) | | | Tasted by Papies on 11/1/2021 & rated 91 points: A year since we had this last and frankly the last 2 bottles we have will be tucked away for 2-3 years minimum if we can hold back.
This is another beautiful 2007 . Quite reductive , smoky almost a Syrah nose in a way but very much a bright red fruited Pinot on the palate. Nice rich feel, definitely a bit of winemaker play here both on oak and ripeness but very much in the style of JMF. Very pretty and with a lot of life ahead . 91-92 and patience here will be rewarded with lovely secondary greatness. (1426 views) | | | Tasted by Nanda on 4/14/2021 & rated 91 points: At peak and a transparent representation of Gevrey and the pure, effortless Fourrier house style. Silky texture with pure meaty, black cherry fruit. More concentration and intensity than a typical village wine. At peak with no more upside. (1629 views) | | | Tasted by Nicephoras on 1/16/2021: Absolutely lovely. Now secondary, the wine doesn't quite have the same youthful exuberance of bright red fruit you generally get from Fourrier, but it's still so very pretty. The palate as always is very prety red fruit, though the finish is a tad short (it is a village). However, as the night went on it definitely picked up weight and concentration in the mid-palate, and towards the evening was considerably more substantial. (2052 views) | | | Tasted by Papies on 11/19/2020 & rated 90 points: Oscillates between and 90-91 probably more on our mood than the wine.
Definitely needs decanting if nothing else to get rid of the light fix in the palate that is there at this stage. Post that is a classic well made , pure and elegant wine. The depth is lacking a a expected for the level but this is a lot more than a village wine and we are not just talking about the price :) 90-91 (1708 views) | | | Tasted by Paul D on 9/27/2020 & rated 90 points: 5/6, very good cork.
Medium garnet core, pale garnet rim. Nose shows pure red fruit, touch of spice. Still quite youthful, touch of meat with time in glass. Florals too - attractive nose. Medium bodied, fresh, red fruited, lightly spicy, some savour and orange peel, vibrant/crisp acids, fine tannins which do though just show a touch on the good length finish. Quite fine boned. (1498 views) | | | Tasted by Papies on 6/10/2020 & rated 91 points: 2nd bottle in a week from the same batch and a better showing. Maybe the previous one was a bit shock still from the transfer or our palate and mood were in a better place :)
Some fiz on the palate that went away post a quick decant ( Decanting definitely helps btw) and from then one was a really good performance. We think it really needs some more age to assimilate more of the spice that is prominent now but it has a distinct style of Mr Fourrier, riper and punchier. Very good especially for the price we paid back in 2012.. 90-91 (1273 views) | | | Tasted by chablis28 on 6/6/2020 & rated 92 points: PNP & slow ox for 2-1/2 hours prior to dinner. A quick taste upon opening made me glad I gave this 2-1/2 hours. It really opened up and fleshed out in my Burg glass. Color is a deep ruby red color. Aromas are classic Gevrey with earthy underbrush. The palate continues and amplifies the earthiness and underbrush along with some tasty raspberry, spice and minerality. If, there is anything holding it back its that upper register of weightless finesse. Its not blunt nor boring but also nowhere near as finely nit and pretty as Rousseau's wines. Nor as pure. That said is a very nice example of Gevrey Chambertin. Ok, one more knock, its no longer a no brainer value as most vintages now easily exceed $100 for this village wine. I paid $50 for this wine on release. 13% alc. (1132 views) | | | Tasted by Papies on 6/1/2020 & rated 90 points: 5 years since we tried this last ( Papies 91) and remains a very solid wine and really with a lot of life in it. Nicol who ried this blind was taken a bit aback with the spice to the level that she questioned if this was syrah.
good wine, and one definitely sees the style of the winemaker come through with goo extract and still decent notes from the oak in the elevage. quite concentrated for a villages too, tannin are vibrant yet silky. frankly we have nothing to fault it just lacked a bit of magic. good wine but dot over pay (we could say that for the vast array of Burgundies frankly) 90. (1021 views) | | | Tasted by Cote d'Or on 8/12/2019: Slow-ox 30 minutes, tasted over 2 hrs, bottle from secondary market
-saturated dark red-purple, minimal clearing
-reductive ripe cherry wet stone
-barely med acidity gives a poke at the finish, med/med- weight sappy smooth silky straight forward ripe black cherry and stone medicinal, med tannins give a tight grip on the average length finish
-still on the young side, excellent depth for the vintage and hierarchy, more fruit than earth, would say this is more Fourrier than it is Gevrey (1331 views) | | | Tasted by winequant on 4/21/2019 & rated 89 points: About 30 minutes after opening, I kind of agreed with Brooklynguy. The wine seemed to have a completely hollowed out middle, a victim of dilution, with hints of green. But after another hour or so, the wine really put on weight while maintaining its elegance. There was a slight whiff of rotting leaves on the nosewhich I didn’t appreciate but it didn’t detract much from the overall profile and otherwise it was a solid wine. In the end, it was quite enjoyable. (1617 views) | | | Tasted by eoinhharkins on 12/9/2018 & rated 93 points: This showed so well tonight dark damp earth, red and dried red berries with spice and red floral notes on the nose, open and expressive palate, with juicy tart red berries in the attack, slightly tannic mid palate and a nice medium plus length finish (1573 views) | | | Tasted by Paul D on 9/3/2017 & rated 91 points: 4/6. Excellent cork. Medium garnet core, pale garnet rim. Nose shows red cherry, strawberry, soil, spice, touch of florals. Medium bodied, still mainly fruit based - red cherry, strawberry - still pure but now less striking and flamboyant, instead there is now spice, soil notes, and it is mellow with softened tannins and fresh acidity on the good length finish. Lovely. (3447 views) | | | Tasted by brooklynguy on 5/14/2017: I don't know. Not decanted, but poured, waited, aerated. Imperfect glassware, and still... A bit one dimensional, and without the articulation and detail that should be present in an elite Burgundy, even at the villages level. Some pungency, some dark fruit some herbs and smoke, good balance. Good wine, but not compelling in any way, lacking a plot, if that makes any sense. (4743 views) | | | Tasted by SimonG on 3/11/2017 & rated 90 points: Still gassy. The reductiveness a little less glossy than previously. When de-gassed this shows slightly decayed meatiness with dark to mid red fruit. This is now Gevrey rather than Fourrier. Lovely, but it's now on its way to needing a little longer for the mature wine to emerge rather than the youthful gloss. ***1/2 (3659 views) | | | Tasted by collin on 1/28/2017: Pretty tasty- and about what I would expect a 2007 Gevrey to be. Good now; may improve with more time, but I doubt it will get tremendously better. (3604 views) | | | Tasted by RN on 10/13/2016 & rated 92 points: Very Gevrey in styling. Nice balance and subtle complexity with very long length. Quite delicious. Great for a village wine -only really lacking some weight and intensity for a higher score. (3926 views) | | | Tasted by BurgAndy on 12/20/2015: Dark red translucent in the glass. On the nose, there is some pleasant barnyard funk, hints of spice, and subdued dark berry and stone fruit. This is surprisingly soft on the palate, less weight than expected, nicely balanced, very Gevrey in character -- fruit, soil, some tobacco. Comes across as mature -- will likely hold for a bit, but I don't see this putting on any more weight or gaining much more complexity. Easy. I enjoyed this. Decanted and consumed over about two or so hours. Last tasted about 18 months ago. Half way through a case. (3947 views) | | | Tasted by drwine2001 on 12/17/2015: Medium red. Exciting initial whiff of flowers, red fruit, and game. Medium to lighter weight. Some smoke, tart cherry, and soil eventually joined by mint-very Gevrey. Over time (just 90 minutes, to be clear), this became even more tart and thinned out. Best when first opened and immediately attractive at that, but I must say that my last 2 bottles of this strongly suggest that it is already attenuating. Don't press your luck by holding for too much longer. (3530 views) | | | Tasted by Papies on 11/23/2015 & rated 91 points: Half of the bottle left from the previous night and preserved by the use of argon gas.
Interestingly the light fizyness the wine had on the palate was gone and the few harsh angles observed the night before ironed out. This leads us to believe that the wine needs decanting at this stage. A good hour or so. 91 still. (3658 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (10/28/2011)
(Dom Fourrier Gevrey-Chambertin Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2010, Issue #25, Reloading the 2007 Red Burgundies- Still Captivating in Bottle?
(Gevrey-Chambertin “Vieilles Vignes”- Domaine Fourrier) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2009, IWC Issue #143
(Domaine Fourrier Gevrey Chambertin Vieilles Vignes) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/27/2009)
(Dom Fourrier Gevrey-Chambertin Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/27/2009)
(Dom Fourrier Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2009, Issue #33
(Domaine Fourrier Gevrey-Chambertin Vieilles Vignes Villages Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2009, Issue #19, The 2007 Burgundy Vintage: Delightful Reds and Brilliant Whites
(Gevrey-Chambertin “Vieilles Vignes”- Domaine Fourrier) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (3/12/2011)
(Domaine Fourrier Gevrey-Chambertin Vieille Vigne) Slightly bricking medium dark red color; reduction, maturing, baked red fruit, sur maturite nose; raspberry, baked red fruit, tart red fruit, mineral palate with grip; medium-plus finish 88 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and View From the Cellar and Vinous and Burghound and RJonWine.com. (manage subscription channels) |
| Domaine Fourrier Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoGevrey-Chambertin On weinlagen.info |
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