1991 | Domaine Fourrier | Clos Saint-Jacques Cheap

1991 | Domaine Fourrier | Clos Saint-Jacques

Red Wine: 1991 | Domaine Fourrier | Clos Saint-Jacques

A seriously pretty nose of earthy yet high-toned and cool red berry fruit aromas that offer subtle spice hints and a touch of underbrush that merge seamlessly into elegant and very fine mineral-infused middle weight flavors that are rich, intense and possess solid mid-palate concentration.

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Producer: Domaine Fourrier 

Vintage: 1991

Size: 750ml

ABV: 13.5%

Varietal: Pinot Noir

Country/Region: France, Burgundy

Detailed Description

A seriously pretty nose of earthy yet high-toned and cool red berry fruit aromas that offer subtle spice hints and a touch of underbrush that merge seamlessly into elegant and very fine mineral-infused middle weight flavors that are rich, intense and possess solid mid-palate concentration.

Producer Information

Domaine Fourrier is a well-regarded wine producer based in Gevrey-Chambertin, in Burgundy’s northern Côte de Nuits subregion. Its wines, mostly made from Pinot Noir, are highly sought-after and known for their silky finesse. Fourrier is perhaps best known for its wine from the famed Clos Saint-Jacques Premier Cru vineyard. The domaine’s vineyard holdings total just under nine hectares (22 acres), located predominantly in Gevrey-Chambertin. These include parcels in seven different Gevrey-Chambertin premier cru sites, and a small 0.26-hectare (0.64-acre) plot in the Griottes-Chambertin Grand Cru vineyard. As well as the well-known premiers crus (including Clos Saint-Jacques and Combe aux Moine), Fourrier also runs over three hectares (eight acres) of village-level Gevrey-Chambertin. The wider estate also boasts two plots in Chambolle-Musigny (in the Premier Cru Les Gruenchers and a site in village-level Chambolle), the Premier Cru Clos Sorbe in Morey-Saint-Denis, and the Les Petits Vougeots Premier Cru. Only fruit from vines older than 30 years old are used to make Domaine Fourrier wines. Jean-Marie Fourrier took over his family estate in 1994, aged just 23. He worked with the legendary Henri Jayer in Vosne-Romanée in the late 1980s. The latter’s influence is reflected in the domaine’s fastidious approach in the vineyard and minimal intervention in the winery. Following in the manner of Henri Jayer, grapes are destemmed very carefully and are not crushed before fermentation, limiting extraction of color and tannins from the skin. Natural yeasts are used and punch-downs are done by hand. Fourrier’s wines are aged for around 16-20 months, usually with just a small portion of new oak, and the wines are bottled unfined and unfiltered.