Gevrey Chambertin Combe Aux Moines Domaine Fourrier 2009

Gevrey Chambertin Combe Aux Moines Domaine Fourrier 2009

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£300.00
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  • Vinous rating 93
  • Robert Parker rating 91
  • Jancis Robinson rating 17
Gevrey Chambertin Combe Aux Moines Domaine Fourrier 2009
4 left

HED03718

75 cl

13.5%
£300.00
Taxes included.

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Gevrey Chambertin Combe Aux Moines from Domaine Fourrier in 2009 is a premier cru red wine crafted from 80-year-old Pinot Noir vines situated in one of Burgundy`s renowned appellations. The vintage experienced warm conditions, leading to a ripe and concentrated fruit profile with an alcohol content of 13.5%. This bottling underwent cold soaking prior to spontaneous fermentation and was matured in 20% new oak barrels, allowing subtle integration of wood. The wine exhibits aromas of dark cherries and hints of grilled meat, complemented by a distinctive black minerality. Jean-Marie Fourrier, the winemaker, adheres to traditional practices, omitting leaf-pulling to preserve natural acidity and tension within the wine, which reflects the character of the vineyard site.
93 Vinous
Bright, dark red. Very pure aromas of dark berries, stony minerality and wild herbs are lifted by a floral topnote and complicated by a whiff of white truffle. Dense, layered and sweet but also sharply delineated, displaying superb acidity for the vintage. Finishes with ripe tannins and outstanding persistence. Fourrier picked later than most of his neighbors in 2009 but says that his fruit retained freshness because he did no leaf-pulling.Stephen Tanzer1st March 2012
17 Jancis Robinson
Quite deep cherry red. Round and fruity and fresh and friendly – very easy. A little teensy bit chewy on the end. Very fresh. (JR)

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Jean-Marie Fourrier has been at the helm of his family domaine since the mid 1990s and has steadily risen to become one of Gevrey-Chambertin's most important vignerons. Having served an apprentice under the famous Henri Jayer before a brief stint at Domaine Drouhin in Oregon, Jean-Marie returned to France with a clear vision to raise to improve the quality of his wines to be the equal of any in the Côte de Nuits.

Grapes are destemmed after picking and fermentation is kept on the cooler side. A 36 - 48 hour maceration precedes the fermentation, punching down is manual and malolactic fermentation is restricted through temperature control. These are superbly elegant wines which push their ethereal fruit character to the fore.

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