Item Number: 7372 UPC: None

Country: France
Region: Burgundy Sub Region: Cotes de Nuits
Appellation/AVA: Clos de Vougeot Grand Cru AOC
Vintage: 2011
Grape(s): 100% Pinot Noir
Type: Wine - Red
Bottle Size: 750ml Pack: 12
Closure: Cork
Alc by Vol(%): 13.5
Vineyard Notes: Clos de Vougeot is a large Grand Cru vineyard and corresponding appellation in the small village of Vougeot. The walled site is the largest Grand Cru in the Cote de Nuits sub-region of Burgundy, with 124 acres (50ha) under vine. The soils of Clos de Vougeot generally considered as those giving the best wines are those surrounding the château in the top corner. The soils here are light chalky and gravelly soils on oolitic limestone, with good drainage. This part of the vineyard borders to the grand cru vineyards Musigny and Grands Échezeaux.

About the Estate: The Domaine Fourrier owns 9 hectares of vineyards spread amongst the communes of Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musigny and Vougeot. The holdings are scattered up and down the slopes and range from village to Grand Cru level. Included among the holdings are important parts of "Clos St. Jacques" and "Combes Aux Moines" as well as a small but valuable slice of Griottes Chambertin. The impeccably tended vineyards are composed of vines of an average age between 50 and 70 years old. "Until a vineyard develops a root system, it doesn't develop flavor", says Jean-Marie. Thus, wines made from any vines less than 30 years old are sold to négociants rather than being bottled at the domaine. Sélection massale (use of cuttings from their own vines) is the only method used to replace missing or failing vines. Commercial clones specifically selected for disease resistance or high yield have no place here. Respect for terroir is a paramount principle. Chemical fertilizers are not used and treatments to combat fungus and insects are applied only when absolutely necessary. Jean Marie does not blindly follow the theory that lower yields automatically equate with higher quality. To control production, he severely prunes his vines in the winter, but does not, as a rule, practice green harvesting, preferring to rely on a process of de-budding. Achieving natural balance between yield and vine growth as a function of each season's growing conditions is Fourrier's key objective. The pickers are instructed to eliminate any unsound grapes in the vineyard before the bunches go into the baskets. In this way, the grapes going into the tanks are completely uncontaminated, yielding clean lees which allows for an extensive aging on the lees without racking.