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Domaine Fourrier Domaine Fourrier The Domaine Fourrier (previously known as Pernot-Fourrier) has a long history in Gevrey Chambertin extending over four genera- tions and owns 9 hectares of vineyards spread amongst the communes of Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musig- ny and Vougeot, scattered up and down the slopes of the Côte d’Or and ranging from village to Grand Cru level. Jean-Marie Fourrier, current proprietor, burst on the Burgundian scene by wisely combining the traditions of his father and uncle (using, for example, vines of a minimum 30 years of age for the estate bottlings), his experience gained while working with Henri Jayer and the Domaine Drouhin (in Oregon), and his own clear sense of style. Ever since his ascension, the wines of Domaine Fourrier have garnered critical acclaim. He now works the domaine with the assistance of his sister, Isabelle, and his wife, Vicki. Viticulture: • Farming: Lutte Raisonnée • Treatments: Synthetic fungicides and insecticides applied only when absolutely necessary. No herbicide and no chemical fertilizers. • Ploughing: Annual ploughing to promote soil health • Soils: Limestone-clay • Vines: Average age is 50-70 years, wines from any vines less than 30 years old are sold to négociants. All plantings are car- ried out via Selection Massale and there are no modern clones in any of the domaine’s vineyards. • Yields: Severe winter pruning, extensive debudding, no green harvestig, no deleafing • Harvest: Entirely Manual • Purchasing: All wines from the Domaine Fourrier imported by Rosenthal Wine Merchant come entirely from estate fruit. Vinification: Aging: • Fermentation: Following a natural 3-4 day pre-fermentation • Élevage: Élevage lasts 24-months, with all wines, from re- cold soak, wines ferment spontaneously in stainless-steel tanks gional level to grand cru, seeing their second winter in cask. No for c. 3 weeks. wines see more than 20% new oak. • Extraction: Manual punchdowns during fermentation • Lees: Wines are not racked until assemblage, and thus spend 18-20 months on their lees. • Chaptalization and Acidification: Chaptalization when necessary • Fining and Filtration: No fining, no filtration • Pressing: Pneumatic • Sulfur: Fourrier avoids the use of sulfur dioxide in his wines, preferring to use temperature, CO2 and lees contact to preserve • Malolactic Fermentation: Occurs spontaneously in barrel in them. No added sulfur. the spring and usually lasts months Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Domaine Fourrier Bourgogne Blanc At a Glance: In The Cellar: • Appellation: AOC Bourgogne • Fermentation: Wine ferments spontaneously in barrel • Encépagement: Chardonnay (100%à • Pressing: Pneumatic direct pressing • Average Annual Production: • Time on Lees: 18-20 months • Average Alcohol by Volume: 13% • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Residual Sugar: < 5 g/l • Élevage: 18-20 months in neutral barrel • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Miniscule amount of sulfur added before bottling • Parcel Names, Slopes, and Locations: From three parcels spread across Chambolle-Musigny • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Planted in 1995. Trained in Guyot. In The Glass: • Average Yields: 25-30 hl/ha This is a sprightly, mineral-driven white Burgundy displaying the breadth typical of Chardonnay from the Côte de Nuits, yet with • Average Harvest Date and Type: Manual, late Septem- excellent drive and purity. ber-early October Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Domaine Fourrier Chambolle-Musigny At a Glance: In The Cellar: • Appellation: AOC Chambolle-Musigny • Fermentation: Following a natural 3-4 day pre-fermentation cold soak, wines ferment spontaneously in stainless-steel tanks • Encépagement: Pinot Noir (100%) for c. 3 weeks. • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18-20 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 18-20 months in neutral barrel • Press Wine: Blended after malolactic In The Vineyard: • Fining and Filtration: Unfined, unfiltered • Parcel Names, Slopes, and Locations: From the .39-hectare Les Mombies village parcel in Chambolle. • Sulfur: No added sulfur • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Planted in 1936. Trained in Guyot. In The Glass: • Average Yields: 25-30 hl/ha This wine is classic Chambolle: light on its feet, and more a mar- vel of minerality than sheer fruit. Still, this is suffused with vi- • Average Harvest Date and Type: Manual, late Septem- brant red fruits, and its subtle and well-balanced tannins emerge ber-early October on the long, bright finish. Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Domaine Fourrier Morey Saint-Denis Clos Solon At a Glance: In The Cellar: • Appellation: AOC Morey Saint-Denis • Fermentation: Following a natural 3-4 day pre-fermentation cold soak, wines ferment spontaneously in stainless-steel tanks • Encépagement: Pinot Noir (100%) for c. 3 weeks. • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18-20 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 18-20 months in neutral barrel • Press Wine: Blended after malolactic In The Vineyard: • Fining and Filtration: Unfined, unfiltered • Parcel Names, Slopes, and Locations: From just over half a hectare of vines directly below the 1er cru La Riotte. • Sulfur: No added sulfur • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Planted in 1961. Trained in Guyot. In The Glass: • Average Yields: 30-35 hl/ha The lavender-spiced blackberry fruit displays a darker tone than the Chambolle-Musigny, with slightly firmer and more overt • Average Harvest Date and Type: Manual, late Septem- tannins. On the other hand, this Morey village wine brings cut- ber-early October ting, fresh acidity and tart energetic fruits. Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Domaine Fourrier Gevrey-Chambertin Vieille Vigne At a Glance: In The Cellar: • Appellation: AOC Gevrey-Chambertin • Fermentation: Following a natural 3-4 day pre-fermentation cold soak, wines ferment spontaneously in stainless-steel tanks • Encépagement: Pinot Noir (100%) for c. 3 weeks. • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18-20 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 18-20 months in neutral barrel • Press Wine: Blended after malolactic In The Vineyard: • Fining and Filtration: Unfined, unfiltered • Parcel Names, Slopes, and Locations: From three hectares of vines in the Champerrier parcel in northern Gevrey on the • Sulfur: No added sulfur border of Brochon. • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Planted between 1928 and In The Glass: 1955. Trained in Guyot. In contrast to the “Aux Echezeaux”, this parcel is on the northern- • Average Yields: 30-35 hl/ha most side of Gevrey bordering the village of Brochon, a location that tends to produce wines of more tannic backbone and over- • Average Harvest Date and Type: Manual, late Septem- all structure. Displaying notable complexity for a villages-level ber-early October Gevrey, this offers ripe black-cherry fruit and a beautifully silk- en texture, yet with an underlying mineral thrust and plenty of structure to evolve well in bottle. Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Domaine Fourrier Gevrey-Chambertin Aux Echezeaux At a Glance: In The Cellar: • Appellation: AOC Gevrey-Chambertin • Fermentation: Following a natural 3-4 day pre-fermentation cold soak, wines ferment spontaneously in stainless-steel tanks • Encépagement: Pinot Noir (100%) for c. 3 weeks. • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18-20 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 18-20 months in neutral barrel • Press Wine: Blended after malolactic In The Vineyard: • Fining and Filtration: Unfined, unfiltered • Parcel Names, Slopes, and Locations: From .47 ha of vines in the Aux Echezeaux parcel in southern Gevrey on the imme- • Sulfur: No added sulfur diate border of Morey Saint Denis. • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Planted between 1928 and In The Glass: 1955. Trained in Guyot. Because of its location, it is a more tender and elegant wine, less • Average Yields: 30-35 hl/ha tannic and more silky than the other Gevrey village wine pro- duced at the domaine. Compared to the more powerful and • Average Harvest Date and Type: Manual, late Septem- earthier Gevrey-Chambertin Vieille Vigne, this wine shows the ber-early October elegance and restraint typical of wines from the southern edge of the appellation. Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Domaine Fourrier Vougeot 1er Cru Les
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