Beschreibung:

DIRECT FROM THE DOMAINE We at Domaine Fourrier are so happy to offer some of our wines, direct to the consumer through the Christie’s Auction in New York in December. A bit about the history & philosophy of Domaine Fourrier...... We are a small family Domaine in Burgundy of 5 generations, and we have 10 hectares of vineyards, which cover 4 different villages. From these 10 hectares, we make 14 different wines ranging from Bourgogne Rouge through to Grand Cru. We are extremely lucky that all of our vineyards are between 85 and 109 years old. With their extensively deep root system, they can offer us in the glass a myriad of different minerals and richness from the soil and a true expression of terroir. Also as the vines are not so vigorous at this age, they give us some tiny berries that translate in the glass into beautiful smooth tannins, rich color, and concentrated aromas. Jean-Marie is in charge of the Domaine today and has been since he took over the winemaking in 1984 after finishing his studies at the Wine School in Beaune and studying Oenology at Dijon university. He developed his knowledge further by working with Henri Jayer in Vosne Romanée and with Drouhin in Oregon. From these experiences came a passionate respect for “Mother Nature” and for Terroir. Grapes are harvested by hand and put into cases of 30 kilos, 100 percent destemmed, and then put into the cuvées using a moving stairwell. Everything is done so that the grapes are still whole once they are in the cuvée, enabling us to use the most minimal amounts of sulfur. Most of the sorting of the berries is done in the vineyards, but we also have a vibrating sorting table which eliminates any damaged dried up grapes and allows our team of around 6 people to double check that everything that goes into the destemmer is perfect. 4 to 5 days cold maceration, followed by fermentation of between 12 to 14 days. During this time, the only method of extraction is pigéage which is done between 2 to 4 times a day, depending on the vintage. The grapes are pressed using a pneumatic press which is very gentle, and the juice is put into vats for 24 hour débourbage, where the heaviest sediment falls to the bottom. The juice is then put into barrels in the cellar using gravity where it will stay for 18 months on its original lees. We don’t do any racking for two reasons: We like to keep high levels of carbonic gas, so as not have to use any sulfur during the élevage if at all possible. The CO2 is a natural protectant which, if the wine is racked and given oxygen, would have to be replaced by SO2. The autolysis of the yeast: One of the micro proteins of the dead yeast is glycerol which during the malolactic fermentation is suspended into the wine and fixes, giving a lovely fatness and roundness in mouth. In spring, the wine is blended in vats for a few weeks before to be put into bottle with our care with no fining and no filtration. We use 20 percent new oak for every wine. GRIOTTE-CHAMBERTIN This is actually the third smallest Grand Cru in the Côte de Nuits with a total surface of 2,6 hectares. We have just 0,26 hectares of this and from this we make between 3 and 5 barrels per year, depending on the vintage (which translated into bottles is 900 – 1500 bottles for the world). The vineyards were originally planted in 1928, and the name Griotte comes from the old French word « criotte » which means chalk. This translates into the glass as a very fine, extremely elegant wine. Fourrier, Griotte-Chambertin 2008 Grand Cru, Côte de Nuits Wax capsules In original wooden case 3 bottles per lot