External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 93 pts. in 17 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 2/28/2024 & rated 86 points: Acker "Paulee" Burgundy Dinner (Capital Seafood - Beverly Hills CA): Paulée style dinner. Tasty for the problematic vintage, but not what we want from Grand Cru. Lighter style. (326 views) | | | Tasted by coteamor on 12/17/2018 & rated 93 points: Fourrier makes aromatically great wines. A Gevrey producer making Chambolle smelling wines. A real richness to the nose but soars gloriously in that Burgundian way, finishes with citrus, liquorice, alluring, smoke, red fruit. (2180 views) | | | Tasted by Paul D on 12/17/2018: Filippo's Fourrier Dinner (La Trompette, Chiswick): Medium/deep garnet. Dark, meaty fruit, spice, touch of white pepper. Medium/full bodied, complex dark fruit, spice, meaty notes, firm tannins, long finish. Serious wine, should improve. ***(*1/2) (2494 views) | | | Tasted by Aravind Asok on 8/25/2018: Drank alongside a 1996 Ponsot Clos de la Roche. I will take the pure red cherry Fourrier nose any day. Gorgeous on the nose, but didn't quite deliver on the palate. Slightly clipped and less generous than the Ponsot. Nevertheless, just quibbles...a gorgeous wine. Also paired very well with pintade. (2276 views) | | | Tasted by Aravind Asok on 3/17/2018: I was expecting a lot of green notes and got nothing of the sort. Stunning nose of pure red cherry and a touch of earth. Good acidity, and just amazing purity of flavor on the palate. No tannin on the clean finish. (2487 views) | | | Tasted by rlove on 12/2/2016 & rated 92 points: Sexy black fruit and sous bois with perhaps just a hint of green with air. A tad thin on the palate otherwise a gorgeous showing for the vintage. (3184 views) | | | Tasted by Paul S on 6/25/2016 & rated 93 points: Dinner at Ming San's (Ming San's): The less green of the two 2004s Gevrey Grand Crus on show, this was actually showing pretty nicely. The nose did seem a touch woodier than normal for a Fourrier wine, with hints of bramble and angelica root herb, but there were also the typically pure, arresting aromas of red fruit ringed with dried flowers and spice. Attractive. The palate was delicious. Barely a trace of the brambly herb notes on the nose here. Instead, this was all about clarity and finesse, with silky tannins and juicy acidity adding a fine grip to lovely pure flavours of dried cherries and red berries, with touch of flowery perfume drifting alongside. Past the midpalate and into the finish, some earth and mineral notes started coming into the mix. Not the most powerful Gevrey GC, as is often the case with Griotte, but this nicely elegant expression had no lack of depth. Seems to just on the cusp of drinking nicely as well. (2218 views) | | | Tasted by curtr on 11/20/2015 & rated 91 points: Earthy, more developed than I anticipated, a great match with Short Ribs. (2415 views) | | | Tasted by Burgundy Al on 2/28/2015 flawed bottle: La Paulée de New York Gala Dinner (Metropolitan Pavilion - New York NY): Really good black fruit for the vintage but alas slightly corked. (3524 views) | | | Tasted by Sycamore on 4/19/2014: Exceptional stuff here. Very earthy both aromatically and on the palate. Quite powerful. Not even the slightest hint of vintage taint. Still a bit on the young-ish side -- probably even better 3-5 years out. (2913 views) | | | Tasted by Pacalet on 3/13/2010 & rated 92 points: Wanted to try this for a while, nice nose of Asian herbs, cherries, slightly herbal and hints of new oak, pretty decent palate which mirrors the nose, and the nose opened up considerably after 2 hours, not particularly powerful or long but not bad. Doesn't have the customary 04 vegetal nose. (3993 views) | | | Tasted by french16 on 2/9/2010: Gevrey Chambertin Blind Tasting: Blind.
Showed much more dark fruits than the other wines from the line up along ripe strawberry. Round, more body. The wine is ripe but somehow shows some green tannins.
Got better with time but this will be interesting to see how it is going to evolve. (4727 views) | | | Tasted by Rupert on 11/24/2008 & rated 94 points: Burgundies with James Handford (South Kensington): Pale, with a really intense, penetrating, sharp pinot fragrance, sweet tobacco fruit offseting the sharpness - intriguing and delightful (3917 views) | | | Tasted by winenutnyc on 4/13/2007: decanted for approx. 2 hours. fantastic young griotte- no hint of anything green at all. some meat, ripe cherries and spices on the nose. The palate is densly packed with great energy- a bit unfoucsed at the moment, but with time this will be another winner from Fourrier. 5-7 years is about right for another look at this. (3238 views) | | | Tasted by Keith Levenberg on 4/12/2007 & rated 96 points: Decanted in a duck for a few hours by the time we got to it as a safeguard against the spritziness that's shown up in some of Fourrier's 2004s. None whatsoever in this wine, whose texture is among the most supple I have ever felt. The luxurious satin mouthfeel screams grand cru, and the flavors scream "griotte" (literally, cherry) as the fruit is like floating Dead Sea-style on a bed of cerise. (3684 views) | | | Tasted by gorm on 1/27/2007 & rated 93 points: Uncorked DK: Burgundy 2004 tasting: Sweetness, buttermilk, toffee, meat and stables on the nose. Intense and vibrant taste with notes of vegetables. Very interesting, but just a bit too "funky" to be really pleasing. Rating: 93. (3522 views) | | | Tasted by HandPickedBurgundy on 1/1/2006: From cask: Light brick/blood red. Fabulous sweet griotte (even kirsch) nose, with lovely mineral and spice notes. I sniffed this three times longer than anything else on show ! Good firm mouth – rich fruitcake and spice. A little lightweight after the other GC but great length. 4+ (1642 views) |
| By John Gilman
View From the Cellar, Mar/Apr 2009, Issue #20, The 2004 Red and White Burgundy Vintages
(Griotte-Chambertin- Domaine Fourrier) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Fourrier Griotte-Chambertin Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2006, IWC Issue #125
(Domaine Fourrier Griotte Chambertin) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom Fourrier, Grand Cru Griotte-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Domaine Fourrier Griotte-Chambertin Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2006, Issue #1, 2004 Burgundy Vintage
(Fourrier Griotte-Chambertin) Login and sign up and see review text. | By Bill Nanson
Burgundy-Report (4/1/2007)
(Fourrier Griotte-Chambertin) Medium, medium-plus cherry red colour. Initially the nose is very tight with faint estery notes, slowly going deeper and a little spicy - eventually this becomes plusher, more red and with quite creamy sweet oak. The fruit is quite high-toned in the mouth, with well-covered tannin. There's a fantastic length on display - even longer than wine de Vogèé's 01 Musigny - there's also quite a lot of oak on display but it's not in the slightest 'untasty' and quite creamy. |
NOTE: Scores and reviews are the property of View From the Cellar and Burghound and Vinous and JancisRobinson.com and Burgundy-Report. (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.info |
|
