Very tightly wound and coiled up at first, so I double decanted and waited a bit. After 90 minutes this had certainly come to life -- lots of silky, dark & rich fruit, and pretty aromatics. Very tasty, although I found it to be a little bit muddy and lacking of the clarity and precision I'd hope for in a bottle that currently trades for $1200. Very good but not great, for me.
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Mature sousbois crunchy red fruit cherries strawberries mineral depth develops to black cherries later red pepper in nice way Rich fruit, intense attack, crunchy explosive Very pure, very intense fruit bomb Big tannins fine but not as fine as Roussea, huge drive in th finish and very long Small hint of bitterness on the finish Gorgeous with years ahead, much more fruity and sexy than the Rousseau but not quite as refined.
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Second bottle of six, the first having been drunk nearly five years ago. It has developed well since then and is now excellent, although it has a long life ahead and will continue to improve. It has quite a dark colour showing maturity, and is opulent on the palate, with ripe, concentrated fruit, a velvety texture, good acidity and great length. Very fine.
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A step behind the '10. Lighter and higher acid, but the signature strawberry/white flowers/ fungal/ earthiness mix is there to intrigue. More persistence and "stickiness" would be nice
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Beautiful nose right after opening. Developed further with a 1h decant. Earthy aromas, sweet spices, some brett, red fruit, deep and complex The palate is structured but the tannins are well resolved already for the 2005 vintage, so it is no problem to drink. Excellent balance with the ripe fruit. This is really grand. You can approach this now and also keep for many years. A top showing.
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Magnum Society 2005 Domaine Fourrier Gevrey-Chambertin tasting (Hataitai, Wellington, NZ): Clos St. Jacques is named for a statue of St. Jacques, as the vineyard was once on the pilgrim’s route to Santiago de Compostela. It is a 1er Cru climat, but with the site perfectly situated on a steep slope with exposure to both the south and east, it clearly merits Grand Cru status. When we visited Sylvie Esmonin, one of the five Clos St. Jacques producers, in 2014, she said that if the five owners asked the authorities for Grand Cru status, it would be granted within the day. She said however that none of the five producers wants this, as they prefer the unique status of Clos St. Jacques as “first among the 1ers”. The five producers each have strips on the site running from the top to the bottom, important for producing wines of consistent quality. The soil of the vineyard changes from white marl at the top to browner clays at the bottom, with many small stones throughout. Morris says that the “combination of this triple soil type and the perfect exposure to both the south and east explains why Clos St-Jacques can be such a complete wine”. Fourrier has the smallest holding of 0.89 ha, next to that of Domaine Armand Rousseau. Fourrier’s vines were planted in 1910.
Crimson red colour with some garnet at the rim. A powerful, fragrant bouquet of red and black cherries and plums, smoky barbequed game, black soil, liquorice, dried herbs, Asian spices and lifted violet florals. On palate, the most concentration, power and structure of the wines. It is a 40 year wine and only a, comparative, baby at 16 years of age. The tannic structure is huge but the tannins are also refined, silky and ultra-fine grained. There is serious, persistent, sparkling acidity but, in sum, the fruit, tannins and acids are in excellent proportion and balance. Serious mid palate weight and satiny mouthfeel. To me, more flavour complexity, layers, nuance and detail than the Griotte, even at this Grand Cru scale, that John described as a full peacock’s tail. Very long, finishing on mineral notes.
B 0 | S 0 | G 34 | WoTN 25
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NadNash dinners: Pretty strawberry and cherry fragrance, but earth and iron too. It's not explosive like it was in its youth, but there's power behind that prettiness. Super, and entering its prime.
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Dark ruby. The beautiful, complex nose shows black cherry, violet, and sweet incense. Full bodied with fine tannins and a silky texture. There's good purity to the black fruited flavors, good concentration, good length. Fourrier's 2005 Clos St Jacques is a rare wine of this vintage that is open for business. Drink now through 2035.
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Shelter in place = drink wines that are too young that you really want to try. Amazing csj. Very complex dominated by bitter plum and cherry. Intoxicating long finish. Clean and pure but a savage beast.
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A shame as I was looking forward to this one - bottle was faulty - weired nose disappeared over time but the wine did not raise to beuaty it should be....
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Another smashing good lunch session at Tippling Club. Poured into large decanter and drank over next 2.5 hours. Drank in Grassl Cru. Appearance is clear, pale intensity, ruby colour. Legs. Nose medium+ intensity, with aromas of perfumed pretty red cherries, sweet earth, red licorice, fragrant wood spice. Some occasional cheesy brett. Developing. On the palate, dry, bright high acidity, medium alcohol (13.5%), damm silky medium+ tannns, medium+ body. Medium+ flavour intensity, with flavours of bright sweet concentrated red cherries, red licorice, sweet spices, emerging hint of earth. Long finish. Very very good quality. Quite a killer CSJ. Not a sin to drink now, very expressive in a primary way. Still needs at least another 6-7 years to see some more development. Points could certainly improve. The sweet red fruit gives a bit of a New World feel at this point, that I seem to recall many of the youngish Fourrier wines having. Unfortunately, the DRC RSV in the same session made this feel a little vulgar in comparison.
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I'm still trying to figure out if I really love Fourrier. I had some formative experiences with the wines years ago and have been buying and cellaring them, but not drinking them all that often. Of the Burgundies this evening, it was the most ethereal and elegant and the least tannic with the most prominent acid structure, but it was by no means sharp. The shape of the wine was the best thing about it, it felt spherical and it was elegant, but it didn't strike me as obviously Gevrey. This bottle didn't solve my conundrum.
A fairly deep colour; quite open, forward fruit, still rather primary, with fresh acidity and a slightly restrained finish from the tannin which is not yet fully absorbed. Fine now, but potentially better. Needs 2-3 years.
Note: by day 2, this had opened up and tasted more concentrated, showing the potential this wine undoubtedly has. Will be a 94-point wine when mature.
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This is quite a deep wine that still shows some menthol from the wood. It has notes of blood plum, black cherry and spice. It is full and textured with a concentrated heart. It drinks well today but has plenty in reserve for decades of future development.
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The foil of the 2000 in some ways; dense, dark, and still seemingly quite tightly coiled on the nose. But on the palate, this was already sublime. Dark fruit, smoke, quite Gevrey-like. Such a pleasing, velvety texture. As long a finish as any wine of the night.
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Similar to my last note with the exception that I was picking up anise after an hour in the glass. Drinkable now but should really start drinking signing in another 3-5 years.
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A 40th Birthday Celebration (River North, Chicago IL): Small glass, brief note. Open and decanted an hour+ before tasting. Wonderful and complex cross-section of black and red fruit start-to-finish. Very impressive concentration with an impressive weightlessness. Probably better to cellar a little longer.
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Domaine Fourrier Wine Dinner with Jean-Marie Fourrier (Nomi, Chicago): I've heard that 2005s can show well now and now I believe it. There is tremendous amplitude on the nose which reeks of ripe berry fruit. It is expansive and fills the palate with those same dark ripe berries. There is a sense of purity to the fruit, not unlike you might find in new world wines. The texture of this wine is lush and coating but there is no tannin or hardness whatsoever. This is just delicious.
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The first bottle I opened of this was corked but this one was excellent. While a pleasure to drink now - I will try to wait a few years to open more - good luck with that! Beautifully balanced wine with a nice mix of red and blue fruit, earth and a very mild floral component.
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VERTICALE CSJ FOURRIER VS. ROUSSEAU: Bottiglia credo più performante rispetto a quella di un mese fa. Stesso registro animale e sanguigno al naso, che lo differenzia da tutti gli altri. Una specie di roastbeef speziato. La bocca è scura, materica, ma esuberante, per nulla contratta. Si intuisce una dinamica ancora da sviluppare in profondità, ma è un vino di impatto e carnalità terrena e muscolosa a cui portare rispetto. Buonissimo
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Drank at 67 Nose of raspberries, blueberries and spice. Smooth complex palate with a lot of length. Still quite young and develop with age. Come back in 5 years.
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ROAGNA vs. BORGOGNA: Scuro, profondo, nebuloso, ma a differenza di tanti 2005 è tutt' altro che chiuso. Toni sanguigni e terrosi, vino molto fisico già dal primo impatto. La bocca è ancora sul frutto, ma non immatura. Anche il tannino di Gevrey è ancora molto sensibile e contribuisce all' ampiezza tridimensionale del finale che troverà slancio e flessuosità tra molti anni. Già molto buono adesso e dal potenziale infinito
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Lovely nose of red and black fruit, some earth and asphalt, coffee and terrific spice. This all carried through to the big, full on and powerful palate. The spice profile reminds me of Leroy. Well structured and balanced. Even better on day two. Damn impressive and has that powerful spice and finesse that you find in Liger Belair and Leroy.
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My favourites by Luis Gutierrez (plus private dinner at La Piperna) (Vila Viniteca - Madrid): C'est magnifique! Those tons of sediments can't match its elegant strength. Iron fist in a silk glove, you know. Delicious. Also quite delicate yet powerful on the palate. Very good length and acidity, both. Long, it's true but also evolved. Always a winner. Rounded at this point but have doubts this an survive another decade. WOTN.
Magnífico. Las toneladas de sedimentos no pueden con su elegante vigor. Puño de hierro en guante de seda. Caramelito. Delicadeza y potencia también en boca. Muy bien recorrido y acidez. Bastante largo. Siempre un acierto! En su sitio.
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Impromptu gathering with Ken at Tachibana (Tachibana, Mclean, Va): According to Ken it was decanted for about 3 hours in a decanter and then it was probably back in the bottle for about another 2-2.5 hours before poured. Intoxicating nose displaying perfectly ripe blackberries and raspberries, exotic sweet incense, a hint of fine dust, flowers, perfume, tree bark and a slight hint of sous bois. Excellent concentration, perfectly ripe dark fruit driven palate impression, nicely integrated tannins and perfectly harmonious finish. Ken mentioned first about the fine dust and I told him it reminded me of stems. Ken informed me no stem inclusion but I found the dusty note similar to the stem. We were pleasantly surprised by how well this was drinking. This is reaching the beginning stage of the drinking window. It will definitely improve, gaining additional tertiary notes including sous bois and truffle.
Blue Chip Burgundy Dinner (Betony, 41 West 57th Street New York): A model of poise and balance, as the nose showed dark red fruits, contrasted by soil tones and moist clay with a lifting hint of mint and herbs. On the palate, it was delicate, supple and finessed with focused red fruits, blackberry, dry spices and earthy soil tones. Remarkably long and fresh on the finish with dried red fruit and herbal hints lingering long. It’s a beautifully balanced wine in its early maturity, yet has decades ahead of it.
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Terroir-istes International - France, Burgundy, Gevrey Chambertin (Rodwell House): Old vines, whole berries, 20% new oak. Low SO2 regime. A light to medium crimson towards an orange rim. Heady pronounced a bouquet of rose petals, raspberry and strawberries. Complex and intriguing nose with a hint of mineral. The palate entry is super soft and elegant, with a horizontal power through the mid-palate - more an athletic finessed wine than one with raw muscle. Sensuous texture, round but also with a gritty tannic structure - some stem inclusion perhaps adding a mineral tug. Perfectly balanced and weighted with a lively acidity threading itself through the wine. Depth of flavour, richness and a long persistent farewell. Outstanding!
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As good as expected. Slight browning. Big, powerful, earthy aromatics carry over to the palate, though palate is smooth and perfectly balanced. Very dark-fruited overall. Now-10 years.
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Fourrier dinner with Jean-Marie (Pétrus, Knightsbridge, London): This was tight to begin with, and by Fourrier standards a bit heavy; and the fruit is further along the black end of the flavour spectrum. But this grew much better in the glass, ending up fine and grand
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Jeroboam club fourrier tasting. Very young but fab concentrated strawberry fruit tightly wound but very exciting long restrained elegant power finish went on and on. Will be great when ready in 10 years
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Fourrier Clos St Jacques at The Ledbury (The Ledbury, London): Similar flavour profile to the 06, with blackberries, licquorice, violets and spice, but a bit locked in, though there's masses there - although enjoyable, this clearly needs more time.
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Rupert's Fourrier Clos St Jacques Offline (The Ledbury, London): A touch of licourish added here. Slightly finds and tighter. All here. Coffee and caramel coming through on the nose. Clipped in the middle ct the moment but very long and persistent. This will round out. ***(*1/2)
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Burghound comes to London (One Great George Street): Even more enticing than the the 2006, the spicy raspberry fragrance jumped out of the glass, lovely combination of deep fruitiness, smoke and mnerals, the tannin well buffered - exciting [94]
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It's almost jarring how oaky this tastes right now. Big scents of barrel toast, cinnamon, and caramelization on the nose get somewhat more interesting once the caramelization segues to caramelized meat -- but, still, the oak seasoning is powerful here, surprisingly so from a producer like Fourrier. The floral red berry fruit is delivered with Fourrier's trademark light impact, and the suavity of the tannins flirts with grand cru sophistication even if the fruit material isn't quite as correspondingly plush. From a pure textural perspective this is an impressive wine, but given what this sells for these days I think the hype has far outpaced what's in the bottle.
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Lovely nose and purity, but showing too much oak at present. 3 hours of air just wasn't enough to overcome its youthfulness, don't touch for 7+ years. C+
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Incredible red cherry and raspberry on nose with amazing floral aromas and spice. The greatest aspect of this wine is its fruit purity. Tasted immediately after the Rousseau 2005 CSJ (100% new oak), this wine (20% new oak) is so subtle and textured with incredible fresh flavors and almost perfect structure. This wine is exciting right now, and I expect will get more and more nuanced over time.
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11/7/2023 - joshabramson Likes this wine: 94 Points
Very tightly wound and coiled up at first, so I double decanted and waited a bit. After 90 minutes this had certainly come to life -- lots of silky, dark & rich fruit, and pretty aromatics. Very tasty, although I found it to be a little bit muddy and lacking of the clarity and precision I'd hope for in a bottle that currently trades for $1200. Very good but not great, for me.
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9/14/2023 - jamesabdavis wrote: 95 Points
Mature sousbois crunchy red fruit cherries strawberries mineral depth develops to black cherries later red pepper in nice way
Rich fruit, intense attack, crunchy explosive
Very pure, very intense fruit bomb
Big tannins fine but not as fine as Roussea, huge drive in th finish and very long
Small hint of bitterness on the finish
Gorgeous with years ahead, much more fruity and sexy than the Rousseau but not quite as refined.
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8/4/2023 - La Grappe Likes this wine: 94 Points
Second bottle of six, the first having been drunk nearly five years ago. It has developed well since then and is now excellent, although it has a long life ahead and will continue to improve. It has quite a dark colour showing maturity, and is opulent on the palate, with ripe, concentrated fruit, a velvety texture, good acidity and great length. Very fine.
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5/20/2023 - Andice wrote: 94 Points
A step behind the '10. Lighter and higher acid, but the signature strawberry/white flowers/ fungal/ earthiness mix is there to intrigue. More persistence and "stickiness" would be nice
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5/12/2022 - fcxj wrote: 94 Points
Elegant, red fruited palate with sweetness and complexity.
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3/14/2022 - Collector1855 wrote: 97 Points
Beautiful nose right after opening. Developed further with a 1h decant. Earthy aromas, sweet spices, some brett, red fruit, deep and complex The palate is structured but the tannins are well resolved already for the 2005 vintage, so it is no problem to drink. Excellent balance with the ripe fruit. This is really grand. You can approach this now and also keep for many years. A top showing.
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12/30/2021 - HowardNZ Likes this wine: 97 Points
Magnum Society 2005 Domaine Fourrier Gevrey-Chambertin tasting (Hataitai, Wellington, NZ): Clos St. Jacques is named for a statue of St. Jacques, as the vineyard was once on the pilgrim’s route to Santiago de Compostela. It is a 1er Cru climat, but with the site perfectly situated on a steep slope with exposure to both the south and east, it clearly merits Grand Cru status. When we visited Sylvie Esmonin, one of the five Clos St. Jacques producers, in 2014, she said that if the five owners asked the authorities for Grand Cru status, it would be granted within the day. She said however that none of the five producers wants this, as they prefer the unique status of Clos St. Jacques as “first among the 1ers”. The five producers each have strips on the site running from the top to the bottom, important for producing wines of consistent quality. The soil of the vineyard changes from white marl at the top to browner clays at the bottom, with many small stones throughout. Morris says that the “combination of this triple soil type and the perfect exposure to both the south and east explains why Clos St-Jacques can be such a complete wine”. Fourrier has the smallest holding of 0.89 ha, next to that of Domaine Armand Rousseau. Fourrier’s vines were planted in 1910.
Crimson red colour with some garnet at the rim. A powerful, fragrant bouquet of red and black cherries and plums, smoky barbequed game, black soil, liquorice, dried herbs, Asian spices and lifted violet florals. On palate, the most concentration, power and structure of the wines. It is a 40 year wine and only a, comparative, baby at 16 years of age. The tannic structure is huge but the tannins are also refined, silky and ultra-fine grained. There is serious, persistent, sparkling acidity but, in sum, the fruit, tannins and acids are in excellent proportion and balance. Serious mid palate weight and satiny mouthfeel. To me, more flavour complexity, layers, nuance and detail than the Griotte, even at this Grand Cru scale, that John described as a full peacock’s tail. Very long, finishing on mineral notes.
B 0 | S 0 | G 34 | WoTN 25
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4/19/2021 - Tim2 wrote: 95 Points
At Annabelle. Delicious. At its prime.
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10/13/2020 - Rupert wrote: 95 Points
NadNash dinners: Pretty strawberry and cherry fragrance, but earth and iron too. It's not explosive like it was in its youth, but there's power behind that prettiness. Super, and entering its prime.
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4/18/2020 - rlove wrote: 93 Points
Dark ruby. The beautiful, complex nose shows black cherry, violet, and sweet incense. Full bodied with fine tannins and a silky texture. There's good purity to the black fruited flavors, good concentration, good length. Fourrier's 2005 Clos St Jacques is a rare wine of this vintage that is open for business. Drink now through 2035.
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3/20/2020 - jpbach13C wrote: 94 Points
Shelter in place = drink wines that are too young that you really want to try. Amazing csj. Very complex dominated by bitter plum and cherry. Intoxicating long finish. Clean and pure but a savage beast.
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1/18/2020 - JHSP wrote: flawed
A shame as I was looking forward to this one - bottle was faulty - weired nose disappeared over time but the wine did not raise to beuaty it should be....
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7/30/2019 - Derek Darth Taster Likes this wine: 95 Points
Another smashing good lunch session at Tippling Club. Poured into large decanter and drank over next 2.5 hours. Drank in Grassl Cru.
Appearance is clear, pale intensity, ruby colour. Legs.
Nose medium+ intensity, with aromas of perfumed pretty red cherries, sweet earth, red licorice, fragrant wood spice. Some occasional cheesy brett. Developing.
On the palate, dry, bright high acidity, medium alcohol (13.5%), damm silky medium+ tannns, medium+ body. Medium+ flavour intensity, with flavours of bright sweet concentrated red cherries, red licorice, sweet spices, emerging hint of earth. Long finish.
Very very good quality. Quite a killer CSJ. Not a sin to drink now, very expressive in a primary way. Still needs at least another 6-7 years to see some more development. Points could certainly improve.
The sweet red fruit gives a bit of a New World feel at this point, that I seem to recall many of the youngish Fourrier wines having. Unfortunately, the DRC RSV in the same session made this feel a little vulgar in comparison.
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12/30/2018 - vulgar little monkey wrote: 92 Points
I'm still trying to figure out if I really love Fourrier. I had some formative experiences with the wines years ago and have been buying and cellaring them, but not drinking them all that often. Of the Burgundies this evening, it was the most ethereal and elegant and the least tannic with the most prominent acid structure, but it was by no means sharp. The shape of the wine was the best thing about it, it felt spherical and it was elegant, but it didn't strike me as obviously Gevrey. This bottle didn't solve my conundrum.
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9/15/2018 - La Grappe wrote: 92 Points
A fairly deep colour; quite open, forward fruit, still rather primary, with fresh acidity and a slightly restrained finish from the tannin which is not yet fully absorbed. Fine now, but potentially better. Needs 2-3 years.
Note: by day 2, this had opened up and tasted more concentrated, showing the potential this wine undoubtedly has. Will be a 94-point wine when mature.
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11/17/2017 - Tim2 wrote: 93 Points
With Maureen, after Three Billboards.
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11/13/2017 - Jeremy Holmes wrote:
This is quite a deep wine that still shows some menthol from the wood. It has notes of blood plum, black cherry and spice. It is full and textured with a concentrated heart. It drinks well today but has plenty in reserve for decades of future development.
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10/26/2017 - Burgundy Al wrote: 94 Points
Zachys Capital Collection Pre-Auction BYO Wine Dinner (Fiola Mare - Washington, DC): Small glass, brief note. Black and red cherry. Very good weight. Great balance and length. The rare 2005 at this level that is drinking beautifully right now.
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4/21/2017 - englishman's claret wrote: 95 Points
The foil of the 2000 in some ways; dense, dark, and still seemingly quite tightly coiled on the nose. But on the palate, this was already sublime. Dark fruit, smoke, quite Gevrey-like. Such a pleasing, velvety texture. As long a finish as any wine of the night.
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1/8/2017 - burgcamel wrote: 95 Points
Similar to my last note with the exception that I was picking up anise after an hour in the glass. Drinkable now but should really start drinking signing in another 3-5 years.
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12/3/2016 - Burgundy Al wrote: 94 Points
A 40th Birthday Celebration (River North, Chicago IL): Small glass, brief note. Open and decanted an hour+ before tasting. Wonderful and complex cross-section of black and red fruit start-to-finish. Very impressive concentration with an impressive weightlessness. Probably better to cellar a little longer.
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4/1/2016 - EhrlichDY wrote: 95 Points
Domaine Fourrier Wine Dinner with Jean-Marie Fourrier (Nomi, Chicago): I've heard that 2005s can show well now and now I believe it. There is tremendous amplitude on the nose which reeks of ripe berry fruit. It is expansive and fills the palate with those same dark ripe berries. There is a sense of purity to the fruit, not unlike you might find in new world wines. The texture of this wine is lush and coating but there is no tannin or hardness whatsoever. This is just delicious.
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2/27/2016 - burgcamel wrote: 95 Points
The first bottle I opened of this was corked but this one was excellent. While a pleasure to drink now - I will try to wait a few years to open more - good luck with that! Beautifully balanced wine with a nice mix of red and blue fruit, earth and a very mild floral component.
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2/7/2016 - galenico wrote: 94 Points
VERTICALE CSJ FOURRIER VS. ROUSSEAU: Bottiglia credo più performante rispetto a quella di un mese fa. Stesso registro animale e sanguigno al naso, che lo differenzia da tutti gli altri. Una specie di roastbeef speziato. La bocca è scura, materica, ma esuberante, per nulla contratta. Si intuisce una dinamica ancora da sviluppare in profondità, ma è un vino di impatto e carnalità terrena e muscolosa a cui portare rispetto. Buonissimo
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2/6/2016 - burgcamel wrote:
Badly corked!
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2/4/2016 - RayOB wrote: 95 Points
Drank at 67
Nose of raspberries, blueberries and spice. Smooth complex palate with a lot of length. Still quite young and develop with age. Come back in 5 years.
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1/26/2016 - galenico Likes this wine: 93 Points
ROAGNA vs. BORGOGNA: Scuro, profondo, nebuloso, ma a differenza di tanti 2005 è tutt' altro che chiuso. Toni sanguigni e terrosi, vino molto fisico già dal primo impatto.
La bocca è ancora sul frutto, ma non immatura. Anche il tannino di Gevrey è ancora molto sensibile e contribuisce all' ampiezza tridimensionale del finale che troverà slancio e flessuosità tra molti anni.
Già molto buono adesso e dal potenziale infinito
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8/22/2015 - johnh1001 wrote: 95 Points
Lovely nose of red and black fruit, some earth and asphalt, coffee and terrific spice. This all carried through to the big, full on and powerful palate. The spice profile reminds me of Leroy. Well structured and balanced. Even better on day two. Damn impressive and has that powerful spice and finesse that you find in Liger Belair and Leroy.
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7/16/2015 - Sycamore Likes this wine: 97 Points
Glorious stuff. If anything, improved over the last bottle in 2012. Keep for a few more years.
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1/20/2015 - Harley1199 Likes this wine:
My favourites by Luis Gutierrez (plus private dinner at La Piperna) (Vila Viniteca - Madrid): C'est magnifique! Those tons of sediments can't match its elegant strength. Iron fist in a silk glove, you know. Delicious. Also quite delicate yet powerful on the palate. Very good length and acidity, both.
Long, it's true but also evolved. Always a winner. Rounded at this point but have doubts this an survive another decade. WOTN.
Magnífico. Las toneladas de sedimentos no pueden con su elegante vigor. Puño de hierro en guante de seda. Caramelito. Delicadeza y potencia también en boca. Muy bien recorrido y acidez. Bastante largo. Siempre un acierto! En su sitio.
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12/7/2014 - dcwino wrote: 97 Points
Impromptu gathering with Ken at Tachibana (Tachibana, Mclean, Va): According to Ken it was decanted for about 3 hours in a decanter and then it was probably back in the bottle for about another 2-2.5 hours before poured. Intoxicating nose displaying perfectly ripe blackberries and raspberries, exotic sweet incense, a hint of fine dust, flowers, perfume, tree bark and a slight hint of sous bois. Excellent concentration, perfectly ripe dark fruit driven palate impression, nicely integrated tannins and perfectly harmonious finish. Ken mentioned first about the fine dust and I told him it reminded me of stems. Ken informed me no stem inclusion but I found the dusty note similar to the stem. We were pleasantly surprised by how well this was drinking. This is reaching the beginning stage of the drinking window. It will definitely improve, gaining additional tertiary notes including sous bois and truffle.
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11/21/2014 - Eric Guido Likes this wine: 96 Points
Blue Chip Burgundy Dinner (Betony, 41 West 57th Street New York): A model of poise and balance, as the nose showed dark red fruits, contrasted by soil tones and moist clay with a lifting hint of mint and herbs. On the palate, it was delicate, supple and finessed with focused red fruits, blackberry, dry spices and earthy soil tones. Remarkably long and fresh on the finish with dried red fruit and herbal hints lingering long. It’s a beautifully balanced wine in its early maturity, yet has decades ahead of it.
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3/23/2013 - ricknat1 wrote:
Bobs annual wine weekend (New Haven and Guilford): Creamy on the first approach but closed like the rest of the 05s
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12/10/2012 - rikipedia Likes this wine: 96 Points
Terroir-istes International - France, Burgundy, Gevrey Chambertin (Rodwell House): Old vines, whole berries, 20% new oak. Low SO2 regime.
A light to medium crimson towards an orange rim.
Heady pronounced a bouquet of rose petals, raspberry and strawberries. Complex and intriguing nose with a hint of mineral.
The palate entry is super soft and elegant, with a horizontal power through the mid-palate - more an athletic finessed wine than one with raw muscle. Sensuous texture, round but also with a gritty tannic structure - some stem inclusion perhaps adding a mineral tug. Perfectly balanced and weighted with a lively acidity threading itself through the wine. Depth of flavour, richness and a long persistent farewell. Outstanding!
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10/27/2012 - Sycamore wrote: 95 Points
As good as expected. Slight browning. Big, powerful, earthy aromatics carry over to the palate, though palate is smooth and perfectly balanced. Very dark-fruited overall. Now-10 years.
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5/15/2012 - Rupert wrote:
Fourrier dinner with Jean-Marie (Pétrus, Knightsbridge, London): This was tight to begin with, and by Fourrier standards a bit heavy; and the fruit is further along the black end of the flavour spectrum. But this grew much better in the glass, ending up fine and grand
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8/1/2011 - redders wrote: 93 Points
Jeroboam club fourrier tasting. Very young but fab concentrated strawberry fruit tightly wound but very exciting long restrained elegant power finish went on and on. Will be great when ready in 10 years
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1/21/2010 - Rupert wrote: 94 Points
Fourrier Clos St Jacques at The Ledbury (The Ledbury, London): Similar flavour profile to the 06, with blackberries, licquorice, violets and spice, but a bit locked in, though there's masses there - although enjoyable, this clearly needs more time.
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1/21/2010 - SimonG wrote:
Rupert's Fourrier Clos St Jacques Offline (The Ledbury, London): A touch of licourish added here. Slightly finds and tighter. All here. Coffee and caramel coming through on the nose. Clipped in the middle ct the moment but very long and persistent. This will round out. ***(*1/2)
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10/22/2008 - DAN BAILEY wrote:
Really closed. Mute nose and shut down palate.
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10/21/2008 - Rupert wrote:
Burghound comes to London (One Great George Street): Even more enticing than the the 2006, the spicy raspberry fragrance jumped out of the glass, lovely combination of deep fruitiness, smoke and mnerals, the tannin well buffered - exciting [94]
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8/13/2008 - Keith Levenberg wrote: 89 Points
It's almost jarring how oaky this tastes right now. Big scents of barrel toast, cinnamon, and caramelization on the nose get somewhat more interesting once the caramelization segues to caramelized meat -- but, still, the oak seasoning is powerful here, surprisingly so from a producer like Fourrier. The floral red berry fruit is delivered with Fourrier's trademark light impact, and the suavity of the tannins flirts with grand cru sophistication even if the fruit material isn't quite as correspondingly plush. From a pure textural perspective this is an impressive wine, but given what this sells for these days I think the hype has far outpaced what's in the bottle.
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7/12/2008 - Alex G. wrote:
Lovely nose and purity, but showing too much oak at present. 3 hours of air just wasn't enough to overcome its youthfulness, don't touch for 7+ years. C+
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3/1/2008 - Burgundy Al wrote: 95 Points
Incredible red cherry and raspberry on nose with amazing floral aromas and spice. The greatest aspect of this wine is its fruit purity. Tasted immediately after the Rousseau 2005 CSJ (100% new oak), this wine (20% new oak) is so subtle and textured with incredible fresh flavors and almost perfect structure. This wine is exciting right now, and I expect will get more and more nuanced over time.
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