I generally expect the last glass of a bottle of red burg to be all but undrinkable by the next evening, especially if reasonably mature, yet my last two Fourriers have belied that view. Is this a special quality of Fourrier wines?
- 2007 Domaine Fourrier Gevrey-Chambertin Aux Echezeaux Vieille Vigne - France, Burgundy, Côte de Nuits, Gevrey-Chambertin (04/01/2016)
On first opening, this smelt off and looked brown. ("Oxidised" was my thought.) On tasting, it seemed OK. On decanting and pouring again, it looked a better colour, smelt fine, and tasted divine. The wonders of red burgundy. Although it got younger with time, it seems pretty ready and is especially good with food. Very Fourrier in terms of purity and weightlessness. Acidity is less spiky now than a couple of years ago.
EDIT: I left a glassful in the bottle under vacuvin. 3 days later, it still tastes lovely, which is a real testament to the wine, especially given the year and mere villages status. (91 pts.)
- 2001 Domaine Fourrier Gevrey-Chambertin 1er Cru Les Goulots Vieille Vigne - France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru (23/11/2015)
I can't say I loved this. Fairly strong acidic streak still a bit too prevalent. But fruit is pure. Try again in a couple of years.
EDIT: enjoyed this far more on the second night - confirming that it should be better in a few years. Have increased rating accordingly. (90 pts.)
Posted from CellarTracker