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 93.7 pts. and median of 94 pts. in 28 notes) - hiding notes with no text | | | Tasted by kr522 on 8/29/2022 & rated 95 points: Beautiful bouquet that has developed very nicely, lively fresh red fruit and minerals. It does have some edgy structure in the finish and needs to be resolved. I let it sit for 2 hours and that improved but didn’t fully go away
Ps, Had the 2nd half of this 3 days later and it’s even better. Not only a more harmonious finish, but an energy and depth in the mid-palate that asserts itself with time in the glass. I’m raising my rating to 95 (2201 views) | | | Tasted by ovenmitt on 4/2/2022 & rated 94 points: Stunning! Drank with burgundy group…. From memory. Still quite young and in need of additional cellar time for peak. Still, dinking quite well now. Very intense nose and and tasting. Packed and complex but still in fantastic balance, offering great delicacy - nothing over extracted, over oaked, etc… just an intensity that’s amazing. Great potential - 96-99? (2159 views) | | | Tasted by yuti1225 on 11/20/2021 & rated 95 points: 2010 Chambertin Grand Crus 9+1 Blind Tasting: Very pure and airy, with fresh cherry and minerality, very Fourrier.
1st place (together with Perrot-Minot) for this flight. (2853 views) | | | Tasted by Ltim BE on 3/26/2021 & rated 96 points: First of my 3 bottles. This is out of this world, the expressive nose and energetic taste is stunning. Blew us away, really. (3144 views) | | | Tasted by RaggaMat on 12/16/2020 & rated 94 points: Had this a few days ago, the first of my three bottles. It didn't disappoint. Great fruit concentration, juicy with lovely aromatics. I was worried it might be closed but it was showing well (after an hour or two in the decanter). Held it's own alongside Clos de Tart 2005 and Rousseau Charmes 2005. Try again in 5+ years. (3318 views) | | | Tasted by Nicephoras on 8/28/2020: A small pour, but this is classic Fourrier and you can see the 2010 vintage at work here. The wine is gorgeous, with the Fourrier nose very apparent, though the fruit is darker than his wines typically show, which I usually get from CSJ and, to a lesser extent, the Combe aux Moine. However, this is still so primary and young on the palate! It's absolutely delicious, but it's almost as if it's a bit suspending in stasis. Delicious, and will likely age forever. (2611 views) | | | Tasted by rlove on 5/6/2020 & rated 94 points: Ruby with a bit more bricking than I would expect. Beautiful, perfumed nose with crunch Fourrier fruit, soil tones, and lots of sous bois. Good depth of fruit and earth in the medium weight palate that shows excellent persistence. Stunning. (2795 views) | | | Tasted by kr522 on 3/26/2018 & rated 93 points: Nose a bit reticent: cherry, earth and a distinct fresh mushroom note (not in an aged way). There’s a good line of acidity that provides freshness but frankly it’s missing anything special. it provides a nice experience but where’s the beef at this price? Just hoping for more as other vintages have soared (4573 views) | | | Tasted by tinybubbles on 8/28/2017 & rated 93 points: A more evolved and darker bottle than one from three weeks ago. Darker red fruit, soil notes and clove. (4554 views) | | | Tasted by tinybubbles on 8/9/2017 & rated 95 points: This wine has really blossomed. Rich red plum and red cherry with a pointed and high note spice bouquet on the nose. Extremely focused palate, smooth from beginning to end, with a long finish. Nice surprise. (4349 views) | | | Tasted by galenico on 2/7/2016 & rated 96 points: VERTICALE CSJ FOURRIER VS. ROUSSEAU: Come per il 2011, consiglio decanter per limitare la riduzione sulfurea. Con i minuti riempie i polmoni e sbuffa freschezza balsamica, più struttura e sfoggia una vibrazione che prepara all' acidità del sorso.
In bocca è la somma dei fiori e del tocco aereo del 12 + la terra, il frutto scuro o l' arancia amara dell' 11. Tannino di finezza puntiforme che ricorda la mineralità amara di fiori essiccati. Purissimo come solo un 2010 puó essere e di persistenza indelebile. Un' emozione immensa. Che vino della madonna!!! (7357 views) | | | Tasted by johnh1001 on 5/18/2014 & rated 94 points: Two HDH Dinners (Ada St. and Bistronomic): Huge nose of spice, bright red and black fruit. Juicy, black cherry cola on the palate. Thick and rich. Great grip. Very intense. Great right now and will evolve. (7816 views) | | | Tasted by johnh1001 on 5/18/2014 & rated 94 points: Two HDH Dinners (Ada St. and Bistronomic): This was the CSJ Cuvee Centenaire. A 1/2 barrel production. Basically the CSJ on steroids. Extremely dense and intense red and black fruit, loads of spice, bit of mineral and outstanding grip. This is big, but overdone. Long finish. (10037 views) | | | Tasted by FYC on 3/2/2014: Wow. Double decanted in advance. High toned sweet red fruit. Cranberry, a bit of candy sweetness. This is so young but so delicious and approachable. Long yet weightless. Pricing has gone through the roof but one taste and it is easy to see why. (6629 views) | | | Tasted by bpj87 on 3/2/2014 & rated 94 points: Incredible aromatics of cranberry and orange rind with such power on the palate. Lithe and taut. (6819 views) | | | Tasted by HowardNZ on 2/14/2014 & rated 95 points: 2009 and 2010 CSJ Horizontals Tasting: Tasted with all 2009 and 2010 Clos St Jacques. My and most of the group's WOTN. Good deep ruby. Like the 2009 Fourrier but not as expressive, a luxuriant bouquet of ripe fruit with lovely exotic spice, high toned red berry, earth and lifted floral aromas. On palate, absolutely classical, classy CSJ. Perfect ripeness, no more than medium weight but with great depth, volume and power. Real intensity and very long. Rich but with laser like precision and focus. Perhaps, on the night, a little too linear, but with this power, there is no issue for this young wine. Similarly, the suave, fine grained tannins come across as a little austere today, but this is understandable. All of the elements in place for a great wine. Ideally, cellar 10+ years. 95. (6091 views) | | | Tasted by ovenmitt on 4/13/2013 & rated 91 points: Medium but very deep burgundy color. Nose really showing off big time- notes of red cherry cola, nice earthy wetness, and a bit of cranberry. Palate much the same favors as the nose. Really nice fine tannin and perfect balance. This is some fine stuff that was drunk way early.... All in the name of research. This should rate much higher in the future. (4491 views) | | | Tasted by alanr on 3/14/2013 & rated 93 points: 2013 La Paulee, New York; 3/12/2013-3/14/2013: Deep, rich, vibrant, dark cherry, forward and juicy. Excellent wine, but structured to last years? (5903 views) | | | Tasted by Gargantua on 3/9/2013: La Paulée de New York 2013 (Metropolitan Pavilion, NYC): Slightly less alluring than the Combe aux Moines at this point, but similar in many ways. Still an outstanding wine. (4611 views) | | | Tasted by drwine2001 on 3/9/2013: Focus on 2010 Burgundy- The 2013 La Paulee Grand Tasting (Metropolitan Pavilion, New York): Again, stunningly forward, bright red fruit aromatics. Sappy, silky and long with a touch of soil and strong back end acidity. Approachable but much time in hand to fully blossom. The class of the group. Whereas at last year's tasting, the '09 Fourriers left me scratching my head, the 2010 Gevreys left me salivating and licking my chops. (5655 views) | | | Tasted by xwine on 3/9/2013: La Paulée de New York 2013 Grand Tasting (Metropolitan Pavilion, New York): Lost my notes on the Fourrier wines, but these were stellar across the board. Tried the Gevrey, Morey Solon, Gevrey Moines, and Gevrey Jacques. Great purity of fruit, with the Clos Saint Jacques being the most brooding of the bunch. The Combes aux Moines was the highlight for me; what a fabulous wine! (4740 views) | | | Tasted by Burgundy Al on 3/9/2013: La Paulée de New York Grand Tasting (Metropolitan Pavilion - New York NY): Tasting. Black fruit aromas, slightly floral with lots of meaty spice and fresh herbs. Already very charming. Long and well textured from start-to-finish with great balance, energy and minerality. Great at basically every level, this is certainly at the 94-95 point level. (5448 views) | | | Tasted by Rupert on 5/15/2012: Fourrier dinner with Jean-Marie (Pétrus, Knightsbridge, London): Very pure, liqueur cherries, rose petals, amazing freshness, this explodes in the mouth. Thrilling (5092 views) | | | Tasted by nskelsey on 1/24/2012 & rated 92 points: Medium red; lovely energetic nose; medium weight with complex fruit, freshness and excellent balance and structure. The tannins are fine and the finish is excellent. An elegant wine with real substance, but for me, probably not quite in the same class as the 2009. Maybe it was suffering a little from bottle shock as other reviewers have waxed lyrical about this wine. Time will tell. Estimated maturity: 2020+ (4252 views) | | | Tasted by vespasian on 1/9/2012 & rated 94 points: Very complex, rich and profound; spreads out beautifully, lovely texture. Very long. 93-95. (4119 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Myth Over Matter: Mature Burgundy 1920-2019 (Mar 2023) (3/1/2023)
(Domaine Jean-Marie Fourrier Gevrey-Chambertin Clos Saint-Jacques 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2013, IWC Issue #167
(Domaine Jean Marie Fourrier Gevrey Chambertin Clos Saint Jacques Vieille Vigne) Subscribe to see review text. | By Allen Meadows
Burghound, January 2013, Issue #49
(Domaine Fourrier Gevrey-Chambertin "Clos St. Jacques" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2010 Red Burgundies (Feb 2012)
(Jean-marie Fourrier Gevrey-chambertin Clos St. Jacques 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2012, Issue #45
(Domaine Fourrier Gevrey-Chambertin "Clos St. Jacques" 1er 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine Jean Marie Fourrier Gevrey-Chambertin Clos-Saint-Jacques) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/8/2011)
(Dom Fourrier, Clos St-Jacques Vieille Vigne Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2011, Issue #36, The 2010 Burgundy Vintage: Low Yields Deliver Profound Elegance
(Gevrey-Chambertin “Clos St. Jacques”- Domaine Fourrier) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound and JancisRobinson.com and View From the Cellar. (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.Clos St. Jacques On weinlagen.infoFrance 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 |
|
