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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 92 pts. in 40 notes) - hiding notes with no text | | | Tasted by KenK on 5/12/2024 & rated 93 points: Generous black fruits with a savory edge in a nice frame. Solid and quite good, very enjoyable. See upside from more delicate nuances in time. (176 views) | | | Tasted by llink on 5/15/2023 & rated 92 points: PNP, would have benefited from a decant. Red fruit dominated with a touch of savory and an earthy/Forest floor element. Sappy palate, young and deeply flavored with red fruits and a saline infused mineral texture. Long finish. (1060 views) | | | Tasted by LTTC on 3/25/2023: (A) Small glass. Berries, meat, spice and hint of soy. Quite sappy with fresh red berries. Moderate finish. 92 (982 views) | | | Tasted by Vas19 on 2/20/2023 & rated 90 points: Horseradish and dried fruits on the nose. Interesting. Good acidity on the palate but the flavor profile is also unusual and there is a harshness to the finish. A strange bottle of burgundy. (1295 views) | | | Tasted by LW31 on 10/22/2022: Took a good hour to wake up and show full Gevrey character. A little high toned at first. Elegant and very drinkable 1er, though not really showing what CSJ is capable of. Maybe best in another 5 years. (1323 views) | | | Tasted by jamesabdavis on 10/8/2022: Lovely evolved nose with flowers, earth vanilla and mushrooms. With air just becomes more and more intense.
Elegant and fresh on the palate with notable minerality, a lifted finish.
I shouldn’t have opened this: it’s a little cloudy both on the nose and palate. Needs to rest in the cellar for a few months. (1261 views) | | | Tasted by hprphf on 9/7/2022 flawed bottle: Oxidized! Was hoping this to be singing higher than the 00 Rousseau.
P.S. I have heard 08 Fourrier has some issues across the board. (905 views) | | | Tasted by MC2 Wines on 9/7/2022: Acker Pre-Auction September 2022 (Redbury Lounge): I’ve heard very positive things about this producer at a fraction of the price of some of my favorites (notably Rousseau) and so I was quite excited to try it. Alas, not in the same league or even close. Fellow taster said it was a bad bottle and perhaps that’s true although there wasn’t an ‘obvious’ flaw and more of just a lack of tension and vibrancy that you’d want in a top Burg. (1557 views) | | | Tasted by rlove on 9/22/2020 & rated 92 points: Fourrier's 2008 CSJ is powerful, showing red & black cherry and loads of spice. Impressively dense and concentrated. Still a bit of CO2. I'd give these more time as there is plenty of acid and fruit to carry this forward. (2964 views) | | | Tasted by Burgundy Al on 8/24/2020 & rated 94 points: Absolutely pure red and black cherry on nose and palate with spice and floral elements in the very near background. Very charming balance throughout with sneaky depth and power. Earth gradually and slowly emerged with more air, as did more power and concentration. (3597 views) | | | Tasted by Dalex on 12/10/2019 & rated 90 points: This is shut down. Don’t touch for another 10 years. Even after 24 hours the acidity is relentless, hiding some incredibly dark and spicy fruit. Incredible how backwards this still is. (3156 views) | | | Tasted by sanjay2 on 10/21/2019 & rated 81 points: Quite disappointing. I expected more stuffing, but it has minimal nose, minimal mid-palate and a minimal finish. (3111 views) | | | Tasted by wineappellation on 4/22/2018 & rated 93 points: Floral, good fruitiness, savoury, earthy, developing barnyard notes. Balanced. (4916 views) | | | Tasted by Collector1855 on 4/21/2018 & rated 89 points: Burghound Symposium Asia - Gevrey Chambertin Clos St.Jacques 1er Cru Masterclass (Hong Kong): Nose of dark fruit, spices, lovely. The palate was overly sour, it recovered a bit with time but given the price of the Fourrier CSJ, I would not bet on this bottle, better try the 2011 if you want to buy a cheaper vintage. (4240 views) | | | Tasted by FYC on 12/30/2016: Very luscious and juicy on the palate with crunchy red fruit. Elegant even with a pretty spice nose. I didn't think this would be this approachable or accessible. No out of place acidity. Maybe there is some truth to 08 being early maturing. (4214 views) | | | Tasted by clayfu on 12/30/2016: as primary and piercing as it was 3 years ago. A little of that co2 spritz but it actually gave it great lift in the palate. Really delicious wine right now. (5756 views) | | | Tasted by fcxj on 11/5/2016 & rated 90 points: Quite tight, would not be opening these yet. (4485 views) | | | Tasted by sergiozy on 5/27/2016 & rated 85 points: The acid overwhelms. The wine. Fruit. Not present. Disappointing for fiurrier (4134 views) | | | Tasted by Sycamore on 5/3/2016 & rated 90 points: Score based on 95 point aromatics and an 85 point palate. Great and wild earth, power, etc. on the former; tart red fruit and excessive acidity still at this point on the latter. Judged on the palate alone, tasted blind, one might have guessed a pedestrian regional or village wine from this vintage. Say a prayer for a better future. (2727 views) | | | Tasted by galenico on 2/7/2016 & rated 90 points: VERTICALE CSJ FOURRIER VS. ROUSSEAU: Molto più chiuso degli altri. Registro vegetale e frutto rosso acidulo con un sottofondo più soave e ovattato, ma dà la sensazione di una maturità non compiuta. Bocca acidissima, quasi cruda e metallica. Fa partire a mille la salivazione. Versione da pasto di un 2008 che non raggiungerà mai i migliori millesimi. (3843 views) | | | Tasted by Barry Rothof on 7/7/2014 & rated 70 points: LUNCH @ CALLAS: Second time we had this wine and still disappointing. Tight on the palate, unbalanced, with overpowering acidity, raw tannins and hidden fruit. Perhaps one day it will blossom? (5460 views) | | | Tasted by Burgaddict on 7/4/2014: Leiden visits lunch in The Hague: Wine with lots of material is developing. What is a bit troubling is the rather harsh acidity that is present. Hopefully it softens out, otherwise it will become a problem when this wine matures further. (4872 views) | | | Tasted by Ramberg on 2/22/2014 & rated 92 points: Lovely wine.
However, the bottle had been open for several days (stored in a fridge), so most of the primary fruit and impressions had been lost when I was served this.
Still, a very nicely structured wine, with really good acidity showing, with a purity present that I tend to find in many well made 2008 Burgs.
I will give this 92 points, based on what the state I had it in, and what was remaining of the primary impressions usually judged from.
My guess is that this probably was a better wine on day one and two after opening. (5358 views) | | | Tasted by jtech on 1/4/2014: Best at day two, not decanted.
Clean nose, ultra pure smell. Fresh berries, stone, some leaves, complex but young. Incredible acidity, but enough body to balance it out. Long lasting finish. Superb wine, subtle, elegant. (4608 views) | | | Tasted by clayfu on 6/8/2013: A Clos St Jacques kind of night. (Elite Seafood Restaurant): tasted blind. About as primary as primary gets. Just this piercing cherry fruit with tons of acidity and crunchy fruit. A really bright palate that's hyper active right now and just needs time to settle down, but oodles and oodles of potential on that palate as that fruit is insane on the wine. (5316 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, The 2009 Red Burgundies (May 2011)
(Jean-marie Fourrier Gevrey-chambertin Clos St. Jacques – Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2011, Issue #41
(Domaine Fourrier Gevrey-Chambertin "Clos St. Jacques" 1er 1er Cru Red) Subscribe to see review text. | The World of Fine Wine, March 2010, Issue #27
(Domaine Jean-Claude Fourrier Gevrey-Chambertin Premier Cru Clos St-Jacques) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2010, IWC Issue #149
(Domaine Fourrier Gevrey Chambertin Clos Saint Jacques) Subscribe to see review text. | By Allen Meadows
Burghound, January 2010, Issue #37
(Domaine Fourrier Gevrey-Chambertin "Clos St. Jacques" 1er 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/20/2009)
(Dom Fourrier, Clos St-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2009, Issue #24, The Superb 2008 Burgundy Vintage- Already in the Shadow of 2009?
(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 The World of Fine Wine 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 |
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