Gevrey Chambertin Domaine Fourrier 2006

Gevrey Chambertin Domaine Fourrier 2006

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  • Vinous rating 91
  • Jancis Robinson rating 91
Gevrey Chambertin Domaine Fourrier 2006
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HED71157

75 cl

£99.80
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91 Vinous
Good medium red. Smoky red fruits, mocha, smoke and some spicy high tones on the nose. Sweet and silky in texture but with terrific sappiness to its red fruit and mineral flavors. Boasts excellent stuffing and balance. A village wine with atypical finesse, finishing with fine, broad tannins and lingering sweetness.Stephen Tanzer1st March 2009
91 Jancis Robinson
Fourrier's 2006 Gevrey-Chambertin Champs Perrieres (from Brochon) smells strikingly of shitake mushroom, fresh blackberry, and beef stock. Juicy and palate saturating, richer and deeper than the Aux Echezeaux – albeit at the price of more prominent tannins – this finishes with persistent evocations of noble fungus, rich meat stock, and tart but ripe black fruits. It should prove fascinating to follow for at least 6-8 years.

Eyebrows as well as stakes in the Burgundy-buying game were raised when the prices of certain Fourrier 2006s came out well above those of 2005. Time will of course tell whether this new positioning "sticks," but there can be no overlooking either the consistently excellent results Jean-Marie Fourrier achieves, nor the extreme paucity and remarkable quality of his two most celebrated bottlings, particularly in this vintage. Jean-Claude Fourrier – with whom I tasted the majority of his son's 2006s – told me that contrary to usual practice here, the stems were removed from all of the fruit this year, because none were really ripe (i.e. truly lignified). (For more about Fourrier's always articulately and thoughtfully expressed methods, consult my report in issue 170.)

Importer: Rosenthal Wine Merchant, Pine Plains, NY; tel. (800) 910-1990David Schildknecht22nd December 2009

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Poise and Balance

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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