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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 33 notes) - hiding notes with no text | | | Tasted by SimonG on 11/18/2023 & rated 91 points: Quite a dense mid ruby. Eleven years since my last bottle of this and it’s evolved nicely. Still quite dense and vital, just a sense of herbal savouriness on the nose that hints at the vintage and follows through to provide a sense of spine to the palate. Darker fruited than typical for Fourier. Starting to show some sous bois development, though the fruit is still the main component. Quite long. Very drinkable, the profile proving a good match for some rich food. **** (386 views) | | | Tasted by Wine Spam on 4/2/2022 & rated 94 points: Well, gave it more than 10 years to unwind since my last note, and it is still only just beginning to unwind. Beautiful yet structured fruit and earth palate is in the early stages of unwinding. Lots of grip on the finish; best years are still ahead. Wait at least another five years. (693 views) | | | Tasted by hprphf on 11/12/2021 & rated 93 points: Bright, resolved, very in style with the producer. No green. Juicy. 93 (974 views) | | | Tasted by beatles on 3/18/2021 & rated 93 points: Wonderful showing, real class here. Hitting the Pinot-nerve in a surprisingly feminine way, yet the more spicy side of the appellation does show. Extremely elegant, and this is a point, if you ask me, once again showing the qualiyy of 2004. #AndréInMemoriam (1476 views) | | | Tasted by pbaek on 12/20/2020: Intensively perfumed nose, serious, structured palate with marks of griottes, ripe strawberry, spices and mushrooms. Deep and wide, good complexity, good overall balance. In a great drinking spot right now. (1143 views) | | | Tasted by wineamateur on 9/17/2017: I felt that this was in an in-betweeny stage. The nose was fragrant and had developed an attractive sweetness of berry fruit and violets, but that sweetness hadn't yet translated onto the somewhat austere palate. Maybe, with the 2004s, it never will. We shall see. (2647 views) | | | Tasted by ljl on 6/5/2017 & rated 92 points: Typical Burgundian aroma. Well balanced acid and spice. A little light on the fruit. (2130 views) | | | Tasted by curtr on 3/24/2016 & rated 90 points: Very nice depth and balance. Enjoyed with grilled pork tenderloin. Drink over next 3 years. (2550 views) | | | Tasted by pbaek on 11/18/2015: Very espressive, perfumed nose giving away aromas of flowers and red and dark fruit, notably blueberries. The fruit is plenty ripe, more light-red on the palate, still with good intensity, purity and focus. Very good structure as well. Outright delicious. No hurry, will easily live another decade. (2680 views) | | | Tasted by jcoleman on 9/8/2014 & rated 90 points: delicious, if slightly light, with lovely soft raspberry flavours (3504 views) | | | Tasted by Sycamore on 4/27/2014: Pretty fantastic wine here. Textbook Fourrier Cherbaudes -- earth, molasses, brown sugar all prominent, particularly aromatically. Not even the slightest hint of vintage taint. Excellent, and no rush to drink -- should be good for several more years, as this bottle still came across fairly youthfully. (2748 views) | | | Tasted by jcoleman on 4/26/2014 & rated 92 points: drinking fantastically well now. fabulous raspberry bouquet. this is a mid weight wine with really pure fruit expression. this is absolutely delivering in style now. can it get even better? (2720 views) | | | Tasted by TannicBeast on 10/13/2013 & rated 91 points: Excellent balance and expression. Pretty good value for Burgundy. (2643 views) | | | Tasted by jcoleman on 7/29/2013 & rated 91 points: this is excellent for a 2004. it is a little light but nice raspberry flavour (2486 views) | | | Tasted by wilmette vino on 8/18/2012 & rated 91 points: Nice youthful medium ruby color, although the nose was reticent. General notes of undergrowth and leather on the nose and palate, but the size and length was more impressive. This wine grew in the mouth, then tapered to an acidic driven finish which lingered. No hint of greenness. This was a nice bottle and I wish that I had another one. Perhaps the nose would open up with more exposure time, but we didn't linger on drinking this. (2695 views) | | | Tasted by SimonG on 8/12/2012 & rated 91 points: Dark ruby, really quite dense hued. Polished, dark fruited, slightly smoky, initially something slightly pine-sappy though this blows off with air. Dense and ripe dark red fruit on the attack, texturally quite full and dense too, polished and quite full, lush without being easy, there's a sappy mineral spine to this and just a hint of earthiness. Plenty of extract in a glossy rather than burly way. Approachable but would benefit from more time. **** (2435 views) | | | Tasted by marshalc on 11/13/2011 & rated 90 points: fine terroir, and classic vv nose and mouth. not as long on finish but very pleasant (3104 views) | | | Tasted by Papies on 9/18/2011 & rated 90 points: A bit on green side (would agree with TN below that feels stemmy). Mild on the nose with good fruit notes. Generally the palate is the let down as it feels a bit light and not very giving. Good but nothing special. (2326 views) | | | Tasted by Burgundy Al on 2/12/2011 & rated 87 points: La Paulee Gala (New York, NY): Modest black fruit aromas with an earthy element. Similar black cherry on palate with a slightly animale character. Short finish has just a faint hint of the 2004 greenness. (3100 views) | | | Tasted by Keith Levenberg on 8/23/2010 & rated 89 points: 2004 Red Burgundies (Brooklyn): Again there is something a little stemmy (?) to the aromatics, not a green ugliness but just something that suggests a shade of under-ripeness, and it doesn't seem to affect the taste. There's also a kind of woody scent not like regular oakiness but more like a creaky old cabinet. It's initially pretty hard to get a read on the wine because it flicks with quite a bit of CO2 spritziness and I couldn't discern much through all that static. So I was surprised to hear someone else remark on its strong stony earthiness - something I didn't see at first but it became apparent when the spritz began to mellow, giving the wine not only a stony taste but also a presence suggesting real solidity. (4728 views) | | | Tasted by SimonG on 11/30/2009: Dark-fruited nose, a slightly smokey element and a touch of high-toned lift. Quite big with sweet fruit before the tannin becomes noticeable but not obtrusive. Good acidity, decent finish. Good, needs five years or so but quite fun at the moment. Bottled without ladybirds but quite a lot of extract - leaves a thick sticky deposit in the bottom of the glass. ***(*) (2527 views) | | | Tasted by Paul D on 11/25/2009 & rated 90 points: Domaine Fourrier Dinner with Jean-Marie and Vicki Fourrier (Le Cafe Anglais, Notting Hill, London): Ripe black fruit, black cherries, suprisingly rich with a hint of smoke. Again quite rich on the palate with slightly smoky dark cherry fruit, good depth, fine tannins, fresh acidity, slightly firm on the finish but certainly enjoyable now. Impressive. (3274 views) | | | Tasted by Rupert on 11/25/2009 & rated 92 points: Domaine Fourrier Dinner with Jean-Marie and Vicki Fourrier (Le Café Anglais, Bayswater, London): Prominent spicy oak, bright, ripe, red fruited palate - really gorgeous, with not a hint of the meanies (3426 views) | | | Tasted by ekenneth on 9/30/2009 & rated 90 points: Needs time... There's good dark cherry fruit, with slightly closed acid, and not quite enough age to develop the smoke or funk that this wine will someday have. It's well-made Burgundy, but not quite ready. (2581 views) | | | Tasted by Rangstrom on 5/8/2008 & rated 90 points: Opened 90 minutes before dinner, decanted the last 1/2 hour and then followed for another 90 minutes. Color was a slightly cloudy dark cherry red with minor bricking. Initial nose was tart cherry but quickly moved to Gevrey earthiness which later laved on spices and darker fruits. No green-meanies on the nose. This is a keeper on nose alone.
Palate is not matching to nose yet. I don't get greeniness (I suspect that I'm not too sensitive to it). What I did get was an undertone to the fruit that impacted the purity, but added complexity. Nice dark fruits with a light touch--this is very much a tip of the tongue wine--with spice and some tang that are losing to the tannin tonight. As dinner progressed the tannic grip loosened while the wine lost some weight. (2676 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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