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2006 Fourrier Gevrey Chambertin VV , 2006

Duty Paid, 1 bottle, 75cl

ID: 148468

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Seller: Caper (5)Full StarFull StarFull StarFull StarFull Star

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Description

Producer note: Jean-Marie Fourrier, who is always one of my best sources for detailed vintage analyses, told me that 2006 "produced tiny berries with excellent skin to juice ratios, good acidities as there was quite a bit of malic and excellent sugars. Spring was normal but July was actually hotter than it was in 1976, which explains why the berries were so small. The skins turned very hard which delayed the véraison (the point at which the skins begin to turn from green to purple). The small berries were good for another reason, which was to allow air to freely circulate through the bunches. Moreover, we were lucky in the Côte de Nuits because the Côte de Beaune and the Côte Chalonnaise had twice the amount of rain that we had. This was important because as the August rain was absorbed, we didn't have enough to actually cause the berries to crack but they did in the south, which concomitantly caused much more rot. The hail storm that hit Gevrey on July 27th was before véraison and thus was really more of an issue for quantities rather than quality, at least if you had reasonable crop loads and waited to pick. I lost around 15% in certain sectors, particularly Griotte but some of my neighbors that leaf pull lost up to 50%! There was also quite a bit of millerandage (shot berries that are highly prized because not only do they have very high skin to juice ratios but they can be extremely rich in sugar, indeed up to potential alcohol levels up to 21%), which only added to the higher solid to liquid ratio. I began picking on September 21st and brought in net yields of around 30 hl/ha with excellent sugars that ranged from 12.8 to 13.3%. Because I thought the phenolic ripeness was more than adequate, I punched down a bit more than usual, which is to say 4 times versus 2 to 3 in 2005. While this wasn't necessarily the case with some of my neighbors here in Gevrey, the malos started sooner than usual because the 2006 winter was relatively mild and thus the temperatures didn't get as low as they usually do. As to the wines themselves, the '06s are classic burgundies with really lovely purity and finesse plus they have really beautiful balance. I believe they will age very well." The Fourrier '06s are, for the most part, very impressive and worth a close look for those readers who especially prize the clear transparency of terroir as they are ultra pure wines fashioned in an elegant and understated style. As to the Fourrier '05s, as I commented last year, they are magnificent and the three examples that I tried from bottle are all highly recommended. Lastly, I will repeat that Fourrier deliberately bottles with high CO2 levels as a partial defense against oxidation and thus if you elect to try an example or two young, be sure to decant for 20 to 30 minutes first. (Rosenthal Wine Merchant, NY; there are many sources in the UK including John Armit Wines, Goedhuis & Co., Howard Ripley, Ballantynes of Cowbridge, Uncorked Ltd and Seckford Wines).
As an aside, I was discussing the problem of premature oxidation and the possibility that it might eventually extend to reds (note that I have heard reports that it exists in reds but I have never seen it and as many examples as I see in a year, I'm certain that I would have seen it if it were anything other than an isolated phenomenon). Fourrier commented that while he wasn't sure either, he was taking no risks as he believes the possibility certainly exists if the reds are cellared long enough. To this end, he uses no coating on his corks and seals all bottles with wax.
Note that all wines are labeled as Vieilles Vignes.


----------------------------------------------------------------------


Tasting note: A subtle touch of wood spice frames the ripe and moderately earthy yet upper register red, blue and black pinot fruit aromas that give way to rich, sweet and impressively concentrated medium-full flavors that really stain and coat the palate on the explosive finish. There is excellent phenolic ripeness here and absolutely no trace of hail-induced dryness (there was heavy hail in Griotte and Chapelle in 2006) on the powerful finish. If you can find it, buy it.


Tasted: Jan 01, 2009 Allen Meadows, Burghound.com
Score: 93 Drink: 2014+
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Item Details

Item ID:

148468

Name:

2006 Fourrier Gevrey Chambertin VV

Producer:

Quantity / Size:

1 bottles, 75cl each

Duty Status:

Duty Paid

Wine Type:

Red

Country / Region:

France, Alsace

Ended:

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2006 Fourrier Gevrey Chambertin VV , 2006

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Description

Producer note: Jean-Marie Fourrier, who is always one of my best sources for detailed vintage analyses, told me that 2006 "produced tiny berries with excellent skin to juice ratios, good acidities as there was quite a bit of malic and excellent sugars. Spring was normal but July was actually hotter than it was in 1976, which explains why the berries were so small. The skins turned very hard which delayed the véraison (the point at which the skins begin to turn from green to purple). The small berries were good for another reason, which was to allow air to freely circulate through the bunches. Moreover, we were lucky in the Côte de Nuits because the Côte de Beaune and the Côte Chalonnaise had twice the amount of rain that we had. This was important because as the August rain was absorbed, we didn't have enough to actually cause the berries to crack but they did in the south, which concomitantly caused much more rot. The hail storm that hit Gevrey on July 27th was before véraison and thus was really more of an issue for quantities rather than quality, at least if you had reasonable crop loads and waited to pick. I lost around 15% in certain sectors, particularly Griotte but some of my neighbors that leaf pull lost up to 50%! There was also quite a bit of millerandage (shot berries that are highly prized because not only do they have very high skin to juice ratios but they can be extremely rich in sugar, indeed up to potential alcohol levels up to 21%), which only added to the higher solid to liquid ratio. I began picking on September 21st and brought in net yields of around 30 hl/ha with excellent sugars that ranged from 12.8 to 13.3%. Because I thought the phenolic ripeness was more than adequate, I punched down a bit more than usual, which is to say 4 times versus 2 to 3 in 2005. While this wasn't necessarily the case with some of my neighbors here in Gevrey, the malos started sooner than usual because the 2006 winter was relatively mild and thus the temperatures didn't get as low as they usually do. As to the wines themselves, the '06s are classic burgundies with really lovely purity and finesse plus they have really beautiful balance. I believe they will age very well." The Fourrier '06s are, for the most part, very impressive and worth a close look for those readers who especially prize the clear transparency of terroir as they are ultra pure wines fashioned in an elegant and understated style. As to the Fourrier '05s, as I commented last year, they are magnificent and the three examples that I tried from bottle are all highly recommended. Lastly, I will repeat that Fourrier deliberately bottles with high CO2 levels as a partial defense against oxidation and thus if you elect to try an example or two young, be sure to decant for 20 to 30 minutes first. (Rosenthal Wine Merchant, NY; there are many sources in the UK including John Armit Wines, Goedhuis & Co., Howard Ripley, Ballantynes of Cowbridge, Uncorked Ltd and Seckford Wines).
As an aside, I was discussing the problem of premature oxidation and the possibility that it might eventually extend to reds (note that I have heard reports that it exists in reds but I have never seen it and as many examples as I see in a year, I'm certain that I would have seen it if it were anything other than an isolated phenomenon). Fourrier commented that while he wasn't sure either, he was taking no risks as he believes the possibility certainly exists if the reds are cellared long enough. To this end, he uses no coating on his corks and seals all bottles with wax.
Note that all wines are labeled as Vieilles Vignes.


----------------------------------------------------------------------


Tasting note: A subtle touch of wood spice frames the ripe and moderately earthy yet upper register red, blue and black pinot fruit aromas that give way to rich, sweet and impressively concentrated medium-full flavors that really stain and coat the palate on the explosive finish. There is excellent phenolic ripeness here and absolutely no trace of hail-induced dryness (there was heavy hail in Griotte and Chapelle in 2006) on the powerful finish. If you can find it, buy it.


Tasted: Jan 01, 2009 Allen Meadows, Burghound.com
Score: 93 Drink: 2014+
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Item Details

Item ID:

148468

Name:

2006 Fourrier Gevrey Chambertin VV

Producer:

Quantity / Size:

1 bottles, 75cl each

Duty Status:

Duty Paid

Wine Type:

Red

Country / Region:

France, Alsace

Ended:

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About this Seller

Caper
Full StarFull StarFull StarFull StarFull Star (93)
Location: Country Flag United Kingdom
Member Since:  30-10-2008 11:44

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