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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 18 notes) - hiding notes with no text | | | Tasted by Amcjp on 1/31/2021 & rated 90 points: Earthy. Second bottle I ha e had and both very different. Opened for a good 7 hours and changed a lot over time. When first opened it was not drinkable. By hour 3 it was much better. (1440 views) | | | Tasted by Rupert on 3/4/2019 & rated 92 points: Vibrant, cherry and blackberry fruit profile, lean, fragrant, a beauty (2434 views) | | | Tasted by Paul S on 1/7/2019 & rated 92 points: A really lovely village. This has a lovely nose, full of bright red fruit, a kiss of herb, and earthy, spicy Morey accents. The palate was bright and lively, with orange citrus adicity running through lovely, pure, crunchy flavours of red cherries and berries laced with a fine, filigreed tannins structure. At the finish, a burst of citrus orange, a twist of bittersweet herb, and a nice flush of spice carried the wine into a long, full back-palate. Yummy, and drinking very well young. (2560 views) | | | Tasted by Xavier Auerbach on 9/4/2017 & rated 91 points: A private dinner (Restaurant Café Caron, Amsterdam, NL): From a 0.55ha parcel in the middle of the clos, old vines planted in 1961. Sweet fruit, juicy and rounded, spicy, forward and almost flashy but not oaky at all; tight and sinewy palate and finish. Not easy to assess, not very harmonious right now. Needs 2-4 years? Score is optimistic. (3765 views) | | | Tasted by dansamsoe on 9/19/2016: Just great village wine from Fourrier. Bright red cherry fruit, gets better with 1-2 hours. Juicy tannins. I prefer his Morey over his gevrey village. (3538 views) | | | Tasted by Rupert on 9/16/2016 & rated 92 points: Bright, mouth filling cherry fruit, multi-layered and deep, glorious (2802 views) | | | Tasted by Rupert on 9/10/2016 & rated 92 points: Pale, vibrant, cherry and strawberry, with a touch of metal - no spritz, but fizzes with energy (2226 views) | | | Tasted by RyanJames on 7/9/2016 & rated 92 points: My only qualm with Fourrier is how expensive and hard to come by they've gotten in the last 5 years. What was $55-60 in 2011 is now $80 and makes the QPR a lot less compelling. But for me these are perfect Burgundies. This was no exception and puts many premier cru wines from other producers to shame. Such a fine boned, strawberry and rasberry-laced nose, and silky red fruits, loads of minerality and a good dose of acid (though less of that spritz than I've had in some other Fourrier village wines) on the palate. Actually quite structured. This was really singing, better on day 2, and has a long future ahead of it. For drinking now the 2011 had a slightly better showing, but less upside potential. 92-94 (2368 views) | | | Tasted by 5laton on 5/21/2016: Composite cork. Initially a bit reductive, but with 3-4 hours of air this is delightful. A whisper of astringent tannin on the backend but all luscious, kinky Fourrier spice and soft red fruits on the front. Still, it never reaches the level of appeal I find in his GC village. (611 views) | | | Tasted by dansamsoe on 5/3/2016: Lovely sweet red light fruits. Good village wine. A bit of acidity poking through. Nice with velvet tannins. (1520 views) | | | Tasted by Rupert on 4/16/2016 & rated 92 points: Beautiful soft, strawberry fruit, clear toned - none of the Fourrier spritz here. (1327 views) | | | Tasted by Rupert on 3/9/2016 & rated 92 points: Once again, piercing fragrance, strawberry fruit, a creaminess, high toned, utterly delicious (1339 views) | | | Tasted by Rupert on 3/2/2016: Strawberries and cream and with something underneath giving it huge energy - superb (1308 views) | | | Tasted by Rupert on 2/19/2016: Juicy, creamy, sappy, strawberry fruit, very pretty (1194 views) | | | Tasted by dansamsoe on 12/13/2015: This is just excellent village wine. Sweet fruit, good volume & nice balance. A littel tannin showing but drinking oh so well right now. (1143 views) | | | Tasted by Andyofoto on 9/16/2015: How will you ever be able to hold off on drinking this. Very accessible immediately. Sweet candied cherries, tea, fine sweet tannins. Simple and primary but so tasty. Mid weight. Tannins are starting to amp up a little as I get through the first glass. If you have several bottles of Fourrier '13 this might be a good one to get the curiosity out of the way.
Update: as the wine opens up the tannin claws start coming out but the mid palate cherry fruit starts to take on more complexity. (1495 views) |
| 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.infoMorey St. DenisLocated in the Côte de Nuits, the wines of Morey St. Denis are often overshadowed by its neighbors; Gevrey-Chambertin to its north and Chambolle-Musigny to the south. But the wines in fact may be a middle ground between the two; rich, fruity, yet structured and tart, with just a touch of the barnyard. It is home to four Grand Crus in their entirety and a small portion of a fifth. The westernmost stripe, highest on the slope, contains its Grand Cru vineyards, which include such well-known names as Bonnes Marres, Clos de la Roche and Clos de Tart. The middle ground, in elevation and in reputation, houses most of Morey's Premier Cru vineyards. Because its vineyards (largely excepting the Grand Crus) are not as well-known, prices remain relatively reasonable considering the quality in the bottles. |
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