{"title":"Domaine Fourrier","description":null,"products":[{"product_id":"domaine-fourrier-bourgogne-blanc-2024","title":"Domaine Fourrier Bourgogne Blanc 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFourrier makes almost nothing but Gevrey-Chambertin, so a Bourgogne Blanc is already an anomaly here, and the fruit does not come from Gevrey at all. The Chardonnay grows in Chambolle-Musigny: three parcels totalling roughly one hectare on limestone, clay and sand. That makes this Côte de Nuits Chardonnay, from the commune the world knows for the most perfumed Pinot Noir in Burgundy, sold under a regional label because the appellation rules leave it nowhere else to go. Chambolle's soils are thinner and stonier than Gevrey's, weighted toward limestone rather than clay, which is a large part of why the reds here are lighter and more aromatic. Plant white grapes on the same ground and you get tension instead of weight.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay, fermented and aged entirely in used barrels with no new oak whatsoever, consistent with Jean-Marie Fourrier's house maximum of 20% new across the entire range, grand cru included. He does not rack: the wine sits undisturbed on its fine lees until it goes to tank a couple of months before bottling, and he deliberately retains dissolved CO2 through malolactic, 600 to 700 mg\/L at bottling, so the wine protects itself and needs very little sulfur. No fining, no filtration. On 2024, the season was punishing. Rainfall from October 2023 through March ran close to double average, May and June brought 38 days of rain, mildew pressure pushed growers from a normal dozen spray passes to 17 and beyond, and coulure at flowering cut yields hard. Chardonnay caught the better flowering window and its thicker skins resisted the mildew; August then delivered 21 degrees average and only 24 mm of rain, which pulled the fruit to ripeness. The whites came out taut and saline, pH between 3.2 and 3.35, with the kind of acid line Burgundy last showed in 2014.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe domaine began as Fernand Pernot's. His great-nephew Jean-Claude Fourrier joined in 1961 and the two worked side by side for twenty years. Jean-Marie Fourrier took over in 1994 at 23, having apprenticed with Henri Jayer and interned at Domaine Drouhin in Oregon. He farms 10 hectares across Gevrey-Chambertin, Chambolle-Musigny, Morey-Saint-Denis and Vougeot, split into roughly 70 parcels that become about 15 wines. No herbicides since the mid-1990s, replanting only by sélection massale, yields controlled by winter pruning and debudding rather than green harvest, and no July leaf-plucking. The domaine is not certified organic or biodynamic and makes no such claim. His other rule is quiet but consequential: fruit from vines under 30 years old does not go into a domaine bottling at all. It gets sold off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNeutral-oak Chardonnay with this much acid is a food wine, not a cocktail wine. Roast chicken with tarragon and a splash of cream stirred into the pan, whole trout with butter and parsley, gougères straight from the oven, or a wedge of young comté and good bread. It also handles a mushroom risotto, where the lees texture meets the starch without either one going slack. If you were planning to save it, do not bother: 2024 whites are built for early drinking as much as for the cellar.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":50910284611807,"sku":null,"price":76.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8060045.jpg?v=1786064823"},{"product_id":"domaine-fourrier-bourgogne-rouge-2024","title":"Domaine Fourrier Bourgogne Rouge 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA Bourgogne Rouge from a top Gevrey producer is rarely just Gevrey fruit, and this one is not either. The 2024 is made from purchased grapes grown in three Côte de Nuits communes: Fixin, Gevrey-Chambertin and Nuits-Saint-Georges. Fixin, just north of Gevrey, brings firm, dark-fruited Pinot Noir from limestone and marl. Gevrey adds depth and structure, and Nuits-Saint-Georges, at the southern end of the Côte de Nuits, adds color and spice. Drawing on all three gives a regional Pinot Noir from Burgundy with more Côte de Nuits character than most wines at the Bourgogne level, which are often grown on the flatter land east of the main road or farther south.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2024 was one of the hardest vintages Burgundy has seen in years. Rain came again and again through spring and summer, mildew pressure was described by veteran growers as the worst they could remember, and yields fell well below normal across the Côte d'Or. The wines that came through required strict sorting, and they tend to be lighter, fresher and more red-fruited than the ripe run of 2018 to 2022. The Fourrier Bourgogne Rouge 2024 fits that pattern: raspberry, ripe cherry, cherry skin and candied citrus peel on the nose, then crunchy red fruit, fine-grained tannin, a slight bitter edge and a salty finish. Medium-bodied and fresh, it is built to drink over the next several years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJean-Marie Fourrier makes wine under two names. The domaine wines come only from family-owned vines at least 30 years old, a rule he set after taking over his father Jean-Claude's estate in 1994. Everything else, including this Bourgogne Rouge, appears under the Jean-Marie Fourrier label, a small négoce he uses for purchased fruit and younger vines. Fourrier trained with Henri Jayer and at Domaine Drouhin in Oregon, and he has become known for a quiet style: little new oak, no racking, no filtration, and wines left to rest on their lees. The Bourgogne is the most direct way into that style, a bottle that shows how he thinks about Pinot Noir without the premier cru price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFresh, red-fruited Pinot Noir is at its best with simple food cooked well. Roast a chicken with lemon, garlic and thyme and serve it with the pan juices; the acidity keeps up with the crisp skin. Grilled salmon with a mustard and dill glaze works because the fine tannin will not fight the fish. A charcuterie board with jambon persillé, saucisson and cornichons plays off the salty finish. Mushroom risotto finished with parmesan brings out the earthier side. This is the Tuesday Burgundy, the bottle to open with dinner when you want something good without making an occasion of it.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51408274456799,"sku":null,"price":76.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170327.jpg?v=1789709889"},{"product_id":"domaine-fourrier-gevrey-chambertin-aux-echezeaux-vieilles-vignes-2022","title":"Domaine Fourrier Gevrey-Chambertin Aux Echezeaux Vieilles Vignes 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not Échézeaux. The grand cru of that name lies in Flagey-Échézeaux, next to Vosne-Romanée, several villages south. Aux Echezeaux is a village-level lieu-dit inside Gevrey-Chambertin, and the shared name comes from an old Burgundian place name that turns up in more than one commune. The vineyard sits on the southern edge of Gevrey, right on the border with Morey-Saint-Denis, on limestone-clay soils. That position matters in the glass: southern Gevrey tends to give finer tannin and more lift than the sturdier, more muscular wines from the north end of the village near Brochon. For a village Gevrey-Chambertin red wine, this is one of the most site-specific bottlings you will find, and it drinks above its classification.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Fourrier Aux Echezeaux Vieilles Vignes 2022 comes from a single parcel of old-vine Pinot Noir. The domaine began the 2022 harvest on September 5, with yields of 30 to 35 hectoliters per hectare, low even by Côte de Nuits standards because the vines are so old. In this warm vintage Fourrier kept 15 to 20% whole clusters to hold freshness, fermenting with native yeasts and extracting by punch-down only. The wine ages about a year on its fine lees with no racking, in barrels that are mostly used, around 15% new, and is bottled unfined and unfiltered. A heavy June storm in Gevrey refilled the soils ahead of a dry July and August, and Jean-Marie calls 2022 \"a child of 2019 and 2020\": ripe, but with the crunchy red fruit that makes the wines open young. In that frame, Aux Echezeaux leans toward red cherry and raspberry, with a savory, stony finish over fine tannin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvery domaine wine at Fourrier carries the words Vieille Vigne, and here that is a rule rather than a marketing term: no vine younger than 30 years goes into a domaine bottling, and fruit from younger plantings is sold off or goes into Jean-Marie's separate négoce label. The family has farmed Gevrey since Fernand Pernot began buying vines in the 1930s. Jean-Marie, who worked with Henri Jayer and at Domaine Drouhin in Oregon before taking over in 1994, has kept the approach simple. No herbicides, severe winter pruning and disbudding in place of green harvest, and a cellar where the wine is left alone. His view is that vines this old have root systems deep enough to do the work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe finer tannin of southern Gevrey makes this a good match for dishes that are rich but not heavy. Roast chicken with morels and a splash of cream picks up the earthy side of the wine. Seared pork tenderloin with cherries and thyme echoes the red fruit while the acidity keeps it bright. A mushroom and gruyère tart with a green salad works for a meatless night. Grilled quail with a little bacon is a classic Côte de Nuits pairing. This is the Gevrey for a Saturday dinner at home, serious enough to talk about, easy to finish the bottle.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51408274522335,"sku":null,"price":160.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170329.jpg?v=1789709889"}],"url":"https:\/\/denverwinemerchant.com\/collections\/domaine-fourrier.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}