1999 Domaine Fourrier Griotte-Chambertin Vieille Vigne

Community Tasting Notes (9) Avg Score: 94.1 points

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  5/7/2021 - BillyT wrote: 93 Points

  Upon opening the Somm said La Tache? The rest is history and raste profile thawas wo derful.

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  3/7/2020 - hprphf wrote: 94 Points

  La Paulee 2020 - Gala Dinner (Pier 60): Nice heat. 93-94

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  7/30/2017 - dcwino wrote: 96 Points

  Kelly’s 61st - Champ, Monfortino, Burgundy and a ringer ('14 Summum) (The Grill Room at the Rosewood DC): Very youthful nose displaying intense succulent red fruits, strawberry rhubarb tart, roasted cherry, candied raspberry, rose, a hint of licorice, tree bark and earth. Very good concentration, crunch red fruit, earthy mineral, good acidity and a long mineral and crunch red fruit driven finish. The layering and complexity are in between Charmes Chambertin and Chambertin. This really opens up after three hours in the glass, the nose and palate become more detailed and precise. For my palate, another ten more years to reach the peak, gaining sous bois, grille cep and etc. Pop and pour, around 94 pts but with plenty air, 96 pts.

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  5/11/2016 - Paul S wrote: 93 Points

  Gevrey-Chambertin Dinner (Nicolas Restaurant, Teck Lim Street, Singapore): As often the case with a Griotte, this was not the most complete Gevrey Grand Cru, but I must say the wine was very good indeed in spite of the shortcomings of the terroir. It had such a lovely nose, with drifts of spice, dried flowers and dark cherries, all these gently sweet smells layered over more savoury tones of meat and mineral. It was attractive for sure, but almost in a more reserved, less showy way that was quite reminiscent of the Jadot Clos de Beze that we had in an earlier flight. The palate shared some of that reserve in the way its dark cherry notes unfolded in the attack. Pure though the tones were (in true Fourrier style), it actually felt a bit lean at first, with the fruit rather swathed in a layer of fine, almost brittle tannins - like fine bone China I thought. Past that though, the wine was more open and giving on the midpalate, with the power of the 1999 vintage finally showing through just before the finish set in, with juicier, fleshier fruit mingling with a fine line of minerality. Very good, but I was left wondering whether it would improve further with time. I think so, but there was a nagging worry that the leanness in the mouth might equally grow as the fruit matures. One to watch in the coming years.

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  3/25/2016 - EhrlichDY Likes this wine: 98 Points

  Lunch at Black Salt with 1999 Fourrier Griotte, 1999 Mugneret Gibourg Ruchottes, NV Selosse Rose, 1999 Taittinger CdC Rose, 59 Calon Segur and more (Black Salt, Washington DC): Popped and decanted for two hours before serving. This bottle was near perfection. It possesses the coveted velvety Fourier mouthfeel with fine tannin. It's seamless on the palate yet the flavors are so perfectly delineated and precise showing ripe raspberry and mineral. It's flavors are so dense and pungent while the palate remains weightless at the same time. I could drink this every day and never tire of it.

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