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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 31 notes) - hiding notes with no text | | | Tasted by hprphf on 11/21/2019 & rated 91 points: Acker 2019/11 (Valcluse): Light touch, short finish. 91 (1873 views) | | | Tasted by Paul D on 12/17/2018: Filippo's Fourrier Dinner (La Trompette, Chiswick): Pale/med garnet, wide pale mahogany rim. Pure red fruits, florals, quite youthful. Pretty. Medium bodied with pure red cherry fruit on the palate, touch of savour. Attractive if not overly complex ***1/2 (2068 views) | | | Tasted by robferguson1 on 5/22/2018 & rated 92 points: Dark with brown rim and deep, a bit tart to start but mellowed and dug into my palate, a great wine . (2007 views) | | | Tasted by SimonG on 6/27/2017 & rated 90 points: Jaggerfest 2017 (Harwood Arms, London): Quite gassy. Fresh, bright red fruit. some zip, but this is in the long distance runner, lean and slightly lean mould. Lacks a little joie de vivre. It is pretty, but it's flirting with being insubstantial and a tiny bit shrill. Again, I think this is suffering slightly for lack of a proper glass and space to express itself. ***1/2 (2868 views) | | | Tasted by Rupert on 6/27/2017: Jaggerfest 2017 (Harwood Arms, Fulham, London): So much sap, fresh, lean, cherry fruit, long too - my favourite of this trio of burgundies (2843 views) | | | Tasted by western on 1/10/2016 flawed bottle: Corked. (1730 views) | | | Tasted by cfk49 on 8/10/2015 & rated 91 points: Cellared since release. Dark, animal fruit in nose and mouth, still some acidity to be resolved. Velvet texture. Nervy. A good example of 2001 that will probably improve for some years. (1930 views) | | | Tasted by Jeff W on 6/5/2015: Some things in life you know with certainty you will love; a film by the Coen brothers, a book by Neal Stephenson, a proper suet pudding with custard. I have never opened a bottle of Fourrier I didn't like.......until now.
It's like an old friend struck down in her prime. Decayed and faded, leaving an alcohol tang to the finish. I keep going back to it because I can't believe it, but it's not getting any better. (2023 views) | | | Tasted by western on 12/8/2014 & rated 90 points: Nice wine but I do not think will improve and suggest to drink up. It has lost fruit since my last bottle and the acidity is increasing. Currently drinking well but on the lean side due to acid and tannins and diminished fruit. (1565 views) | | | Tasted by HowardNZ on 9/1/2014: Wines with Larry, Huw and Paul in Martinborough: A good clean, garnet colour. An absolutely gorgeous, pure nose of red fruits, minerals and chalk (that with hindsight should have taken me to Fourrier, but did not). On the palate, however the Gevrey character was very obvious. In the mouth the wine was very clean and elegant, an excellent wine but not with quite the fruit weight or finish to be Grand Cru level. Tasters were picking this wine as a Rousseau 1er. Larry prematurely called this his WoTD (before the Rousseau was poured). Nonetheless, an excellent wine with years ahead of it. I did not guess this as Fourrier but, with hindsight, it had everything you look for in that label: purity, gorgeous red berry fruit, minerality and chalkiness. Very impressive. (2477 views) | | | Tasted by Sycamore on 5/9/2014: Medium-red. Textbook aromatics for Fourrier Cherbaudes, with earthiness the primary component. Falls off a bit on the palate. Somewhat off-balance, with acidity being most prominent. Tart in a mostly-pleasing way. Hard to call the future, but inclined to think that waiting to try again in 2016 or so is the best course. (1385 views) | | | Tasted by Burgundy Al on 6/27/2013 & rated 90 points: First Dinner in Burgundy (Bistro de l'Hotel - Beaune): Open approx one hour before serving. Refined black fruit aromas, subtle and just starting to show some evolution. Elegant and refined flavors with lots of acidity and fine tannins. Flavors stayed consistent with more time in glass but finish got longer. This should drink well to 2020. (2460 views) | | | Tasted by Paul D on 3/17/2013 & rated 91 points: Cork half soaked but in pretty good shape. Pale/medium garnet core, wide pale garnet rim with just a hint of mahogany. Nose shows pure red and black cherries, hints of smoke, soil and miineral, floral top note. Palate is medium bodied with attractive pure red and black berry fruit, notes of soil and mineral, fresh acidity, some slightly dusty tannins on a very good length, tangy finish. Lovely. (1955 views) | | | Tasted by gvdb on 11/12/2011 & rated 92 points: Fantastic wine, nose with mocha , black and red round fruit, spices, mushrooms and intriguing. Round tannins, great feel and good length. Great balance. (2890 views) | | | Tasted by Burgaddict on 10/29/2011 & rated 91 points: Earthy nose, leather, mushroom, some red fruit. Taste sweet with earthyness, midpalate minerals with earthy tones ending with nice round tannins with long finish. Lovely Gevrey terroir kind of wine. (2503 views) | | | Tasted by Paul D on 10/19/2011 & rated 90 points: Good cork. Pale/medium garnet core, wide pale garnet rim. Nose is quite developed, now more earthy and minerally than anything, though the red and black cherry fruit is also still there. The fruit is more to the fore on the initial attack, then notes of smoke, mineral and earth come through on the good length finish. The tannins are still a touch firm on the tail end and may never fully harmonise. Lovely though. (2275 views) | | | Tasted by western on 8/14/2011 & rated 90 points: Light garnet colour. Nose offers up ripe strawberry, cherry, spice, leather, undergrowth. Lovely balance of fruit, mineral acidity and fine tannins. Longish finish. (1805 views) | | | Tasted by Jeff W on 12/30/2010: The cork is good, if very hard to extract, and there is no sign of the spritz in the previous bottle. It's refreshingly and deliciously juicy. Quite light in body, but precise and moreish. À point, I would say. vg+ (2023 views) | | | Tasted by Jeff W on 10/5/2010: Not decanted. Nice nose of red fruit and fat. Some spritz which is slow to blow off and is distracting. Medium weight, very savoury, more meat and earth than fruit, good acidity, becoming quite intense with air, with a long finish supported by ripe tannins. vg+ (2029 views) | | | Tasted by Paul D on 7/23/2010 & rated 90 points: No problem with cork. Pale/medium garnet, wide pale garnet rim. Nose is quite meaty, with pork fat, some game, underlying red cherry fruit, floral notes. No more than medium bodied on the palate, much more fruity than the nose with strawberries, red cherry, linear, pure and precise with fresh acidity and a good length slightly firm, savoury finish. Still in need of time on this showing. (2177 views) | | | Tasted by Paul D on 2/24/2010 & rated 90 points: Not decanted. Healthy cork. Very slightly smoky nose, sweet red fruit, cherries and strawberries, hint of mineral and earth but really quite youthful. Medium bodied, linear and fresh, not a lot of richness but good depth and lovely purity, strawberry, red cherry, fine still slightly firm tannins, notable on good length finish. In good shape, on the evidence of this a couple of years will do this some good. (2356 views) | | | Tasted by Paul D on 11/22/2009: Decanted 1/2 an hour. Pale garnet, wide browning rim. Light intensity slightly diffuse nose. Some attractive red cherry and strawberrry fruit and developed notes of meat fat but overall lacking in intensity and focus. Similar on palate with relatively developed flavours and a shortish and quite firm finish. Drinkable but something not right here - NR. (2466 views) | | | Tasted by Rupert on 10/11/2009 & rated 91 points: Very like the '2000, but with everything cranked up a bit higher - pricklier, deeper, even more cola, earthy, fresh and fizzing with energy, very exciting (2620 views) | | | Tasted by carlwhat on 2/7/2009: dense, but balanced. beautiful sweet dark fruit. nose just overwhelmed the table.... mind boggling that i do not have more of these... (3023 views) | | | Tasted by Paul D on 1/23/2009 & rated 90 points: Decanted 1/2 an hour. Medium ruby/garnet core, wide pale garnet rim. Open nose with good intensity showing pure black and red cherry fruit, some plum - quite dark-fruited. Fragrant, slightly creamy and with some hints of rich earth beginning to emerge. Medium bodied on the palate with black cherry and some red berry fruit, good depth and length on the mid-palate, fresh acidity, some savoury earth and iron notes of a good length finish with some slightly firm tannins still showing at the tail end. Very drinkable now, think this will improve with another year or two. (3022 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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 1er Cru Map on weinlagen.info |
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