Morey St Denis Clos Sorbes Domaine Fourrier (Damaged Label) 2008

Morey St Denis Clos Sorbes Domaine Fourrier (Damaged Label) 2008

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£325.00
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  • Robert Parker rating 89
Morey St Denis Clos Sorbes Domaine Fourrier (Damaged Label) 2008
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HED01219

75 cl

13.5%
£325.00
Taxes included.

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The Morey St Denis Clos Sorbes Domaine Fourrier 2008, featuring a damaged label, is a red Burgundy crafted from Pinot Noir grapes sourced from the Premier Cru vineyard Clos Sorbes, situated in the Morey-Saint-Denis appellation of the Côte de Nuits. Domaine Fourrier, under the stewardship of Jean-Marie Fourrier, is known for its minimalist winemaking techniques which emphasise terroir expression without excessive oak influence. The 2008 vintage experienced variable weather, leading to wines characterised by vibrant acidity and a savoury complexity. Expect notes of red fruit, earthiness, and mineral undertones, with a medium body and fine-grained tannins.
89 Robert Parker
Fourrier’s 2008 Morey-St.-Denis Clos Sorbe – of which, as usual and unfortunately, there are but two barrels – leads with high-toned herbal concentrates; hints of distilled black fruits; and a smoky pungency akin to Szechuan pepper, all of which convey a strikingly intense combinatory synergy on a firmly – and indeed slightly grittily – tannic palate. This invigorating but youthfully recalcitrant Clos Sorbe deserves to be reassessed later this year, although I feel sure, in terms of sheer longevity, that it is not going to decay for at least 8-10 years. - David Schildknecht

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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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