2020 Domaine Fourrier Gevrey Chambertin Clos St Jacques 1er Cru
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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
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The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: medium-bodied. Lighter than most red wines from ; 14% alcohol.
Tannin: medium. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly high. from the fairly cool climate of .
Aromas: earthy notes, flowers and red fruit, typical of
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Log inJean-Marie previously worked for Domaine Drouhin in Oregon and completed several internships at Henri Jayer. He is assisted by his English wife Vicki. Fourrier owns ten hectares, the vast majority of which lie within the municipality of Gevrey-Chambertin. He also owns some plots in Morey-Saint-Denis, Chambolle-Musigny and Vougeot. A large part of this is planted with old canes. The vineyards are worked with the utmost care and, partly due to the old vines and strict pruning, the yields are remarkably low.
Only Pinot Noir grapes from vines that are more than 30 years old are used to make the estate's wines. The grapes are carefully selected in the vineyards, destemmed and not crushed at all before the fermentation process. The wines are aged for approximately 16 - 20 months, using only a small percentage of new oak (approximately 20%). All wines are bottled unfined and unfiltered and it is advisable to decant the wines if they are less than 5 years old. For several years now, Fourrier's wines have been in great demand, he enjoys absolute star status and his wines are among the most sought-after red Burgundies.
“In 2020 we did not install hedges in the vineyard to create more shade, while we did so in 2021.” “The season was similar to 2019 in terms of lack of rain throughout the growing season. But the harvest was on September 1st compared to September 21st in 2021. We always maintain a hang time of 100 days or thereabouts. They only pick in the morning , from six to twelve, and used an air-conditioned cold room with an oxygen pump to keep the berries cool and anaerobic. They removed 100% of the stems, but put the stems back in the tank in a millefeuille so that the stems absorb the alcohol , absorb tannins and color to balance the cuvées. This allows them to reduce the pigage and use less pressure during pressing. The Village Crus contain approximately 10% new oak, 15-25% for the Premier Crus. They use natural corks that be checked individually for TCA." This was a beautiful set of wines from Fourrier, which lean more towards black fruit in style and are often quite sorbet-like in freshness.
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
The Wine Advocate
RP (94-96)
Reviewed by: William Kelley
The 2020 Gevrey-Chambertin 1er Cru Clos Saint-Jacques wafts from the glass with aromas of cherries, sweet red berries, rose petals, orange rind, peonies and spices. Medium to full-bodied, seamless and complete, it's velvety and perfumed, with lively acids, beautifully refined tannins and a long, expansive finish.
Fourrier remains convinced that 100 days of hang-time between flowering and harvest are essential for attaining physiological maturity, so harvest here began on September 1, picking only in the mornings. In the winery, the team destemmed as usual, but they added back a proportion of stems, selected according to their maturity, to each ferment. Percentages of new oak, as usual, were moderate. Alcohols are above average, and the wines bear the vintage signature of deep, saturated hues and lively acids, despite the warm conditions. While a certain sweetness of fruit is always a signature of the Fourrier style, that's tempered a little this year by comparison with 2018 or 2019—whether by the re-inclusion of stems or by the lower pH style of the vintage.
Published: Jan 20, 2022
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Vinous
(93-95)
Drinking Window
2027 - 2050
From: Dance the Quickstep: Burgundy 2020 (Dec 2021)
The 2020 Gevrey-Chambertin Clos Saint-Jacques 1er Cru has a very precise bouquet, taut and fresh, wonderfully focused with black cherries, crushed strawberry and a touch of blood orange. The palate is medium-bodied with a silky smooth texture, filigree tannins that frame the slightly confit-like black fruit, leading to a slightly candied finish. This CSJ will need several years to really meld together in bottle.
- By Neal Martin on November 2021
Jean-Marie Fourrier is a busy man these days, what with running his winery in Gevrey-Chambertin and now overseeing the winemaking at Bass Philip in Australia (albeit via Zoom, since you cannot enter the country). So it was Fourrier’s right-hand man François Orise who guided me through the 2020s. “We didn’t do any hedging in the vineyard in 2020, to create more shadow, though we did in 2021," Orise explained. "The season was similar to 2019 in terms of lack of rain throughout the growing season. But the harvest was September 1 compared to September 21 in 2021. We always keep to 100 days hang-time or thereabouts [which explains why they are a few days later than other Côte de Nuits producers]. We only picked in the morning, from six to twelve, and used a cooling room with AC and an oxygen pump to keep the berries cool and anaerobic. We de-stemmed 100% but added the stems back into the tank in a millefeuille [layered, like the dessert] so that the stems absorb the alcohol, tannins and color to balance the cuvées. This means we can reduce the pigeage and use less pressure during the pressing. The Village Crus have around 10% new oak, 15–25% for the Premier Crus. We will bottle toward the end of January. We use natural corks that are checked individually for TCA." This was a splendid set of wines from Fourrier, leaning more toward black fruit in style, and often quite sorbet-like in terms of freshness.
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Domaine Fourrier has a long history in Gevrey-Chambertin. The domain used to be called Pernot-Fourrier and was founded by Fernand Pernot. It was one of the first wineries in Burgundy to also export its wines to the United States. The current owner Jean-Marie Fourrier has owned the family estate since 1994, when he took over from his father Jean-Claude Fourrier at the age of just 23. Jean-Marie previously worked for Domaine Drouhin in Oregon and completed various internships with Henri Jayer.
He is assisted by his English wife Vicki. Fourrier owns ten hectares, the vast majority of which lies within the municipality of Gevrey-Chambertin. He also owns some plots in Morey-Saint-Denis, Chambolle-Musigny and Vougeot. A large part of this is planted with old sticks. The vineyards are worked with the utmost care and, partly due to the old sticks and strict pruning, the yields are remarkably low.
Only the Pinot Noir grapes from vines that are more than 30 years old are used to make the wines on the estate. The grapes are carefully selected in the vineyards, destemmed and not crushed at all for the fermentation process. The wines are aged for approximately 16 - 20 months, using only a small percentage of new oak (approximately 20%). All wines are bottled unclarified and unfiltered and it is advisable to decant the wines when they are less than 5 years old. For several years now, Fourrier's wines have been particularly in demand, he enjoys absolute star status and his wines are among the most sought-after red Burgundies.
1. De 2020 Domaine Fourrier Gevrey-Chambertin Clos St Jacques toont een verfijnd palet van zwarte en rode kersen, confit-achtige zwarte vruchten, bloemige rozen- en peonieachtige tonen, lichte sinaasappelzeste en subtiele kruidigheid, met zijdezachte textuur, frisse zuren, verfijnde tannines en een lange, elegante afdronk. 2. Dankzij die frisse zuurgraad en de fijne tannines snijdt de wijn mooi door vet van rund, lamsvlees en eend en tilt hij de aardse, umami-rijke smaken van wild en gevogelte met paddenstoelen of jus naar een hoger plan. 3. Het mooiste komt naar voren bij klassieke bereidingen zoals langzaam geroosterd of gebraden rund of lam, eendenconfit of eend met een licht zoete sinaasappel- of bospaddestoelenjus, en bij wildgerechten met donkere sauzen of gegrild voor een gelaagde harmonie tussen fruit, zout en kruidigheid.
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