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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 19 notes) - hiding notes with no text | | | Tasted by pbaek on 1/19/2024: Not as good as the bottle I opened in 2020. Still on the rich and ripe side with sous bois notes, but there is also a slightly pruny side here, even christmas spices as Dan Bailey suggests. Time to drink up. (217 views) | | | Tasted by beatles on 1/19/2024 & rated 91 points: Brought by PBaek; I liked it more than him, I am less spoiled by life. Served blind, a tell tale Burgundy, I guessed Gevrey, but not the vintage, as I placed it 2002 - which goes to show, that I find the warm vintage handled well here. Very ripe, strawberry galore, hitting the Pinot nerve quite perfectly, sous bois, mature but not declining. 91 is a conservative score.
#Møntergade#HÅ#PB (514 views) | | | Tasted by DAN BAILEY on 12/15/2022: Very 03. Rich, dark, heady with christmas cake notes. More cndp than burgundy. (528 views) | | | Tasted by HowardNZ on 4/16/2021 & rated 92 points: Two Fourriers side-by-side: Both bottles well cellared since bought on release. Served double blind to friends. I was interested to see if tasters picked the 2003 hot vintage character. People again picked the wine as a red Burgundy, but guessed later vintages (2009 - although that was a good pick, given the vintage similarities - 2012 and 2013). A lot of people have written off the 2003 Burgundy vintage due to the heat. However, this wine is an example of how better makers coped with vintage conditions and produced quality red Burgundies in 2003, that may though need more time to come around ... Vibrant ruby with a touch of garnet at the rim (quite a surprising colour for an 18 year old wine). A deeper, darker nose than the 2002. Musky with dark spices and violet notes. In the mouth, much richer and more primary than the 2002. A lovely Burgundy drinking 10 years younger than the label indicates. Opulent but not overdone or - to me - overripe (although Graham reported a 'stewed fruit element'). Blackberries, black cherries and spices. Good freshness and acidity retained. Drink over the next 5 years (or longer if you're braver). About half of the tasters preferred each of the two wines. (1391 views) | | | Tasted by pbaek on 3/16/2020: Exceptional wine, fruit in the darker end of the spectrum, cherry notes, spices. Lots of matter here, just a hint of underbrush. Surprisingly fresh, perfumed. This will live for lot longer. (1277 views) | | | Tasted by Rollerball on 4/21/2017 & rated 92 points: At passionate little wine bar "Burgundy" in Shibuya, Tokyo, on a double date with our delightful new friends, Tokyo residents Josh and Kenz, who scooped us up and so generously treated us to an unforgettable evening.
Nice funk on the nose. Gentle dark fruit on a beautiful earthy path. Ripe cherry. Long, perfectly sweet finish.
Score for the better of two mostly consistent bottles. The second of which was slightly deeper and less developed than the first. (1850 views) | | | Tasted by Jurgens on 3/1/2014 & rated 90 points: Nice. Dark/heavy, food vine. (2819 views) | | | Tasted by Pierre-Yves on 6/12/2012 & rated 92 points: Superb. Rich, a bit sweet but very elegant. (3279 views) | | | Tasted by western on 2/23/2010 & rated 86 points: Dark colour for pinot. Ripe some what jammy nose. Big ripe fruit on palate, lacks a bit of acidity. Big wine alittle porty. (3176 views) | | | Tasted by Miceri on 10/29/2009 & rated 93 points: Dark red; nice fresh nose of red fruit; refreshing, deep, slightly tannic, good fruit. Very nice. (3311 views) | | | Tasted by pbaek on 9/11/2009: Medium red color - darker than usual for Fourrier. A wow-nose upon opening; highly concentrated raspberry and strawberry - very perfumed/fragrant nose. Very rich on the palate, super concentrated young Pinot fruit with a touch a cinnamon/spicecake. Not heavy or heady, this manages to stay elegant and feminine in spite of the high concentration of fruit. I think this will be a very long lived village wine. Super. (2810 views) | | | Tasted by lightning on 5/17/2009 & rated 90 points: Fantastic village-level Burgundy. Nose slightly subdued, but with notes of dark plum and earthiness (well defined and linear). Graceful on the palate, every hair in the right place, before a gentle lingering finish. Slightly coarser tannins are only really noticeable when the wine warms up considerably - drunk at the right temperature, it is a very satisfying Burg. (2282 views) | | | Tasted by Miceri on 2/26/2009: Dark for a Burgundy, lovely powerful nose of berries, good acidity, structure and taste (1634 views) | | | Tasted by Miceri on 11/28/2008: Dark for a Burgundy, toasted nose and taste, hint of strawberry, slightly prickly (1616 views) | | | Tasted by Miceri on 4/11/2008: Ok'ish (1603 views) | | | Tasted by jimihindrinks on 11/9/2007: velvety smooth, very nice (1954 views) | | | Tasted by Miceri on 10/24/2007: Slightly undefined nose and taste, acidity. Not a great wine (1598 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.infoGevrey-Chambertin On weinlagen.info |
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