Domaine Fourrier is situated in Gevrey-Chambertin, Burgundy. The Fourrier family owns 10 hectares of vineyards spread amongst the appellations of Gevrey-Chambertin, Morey-Saint-Denis, Chambolle-Musigny and Vougeot. Jean-Marie Fourrier is the winemaker of the domaine, who follows the organic approach in viticulture, though without the certification.

The wines of the domaine are known for their perfect purity, transparency, bright lively fruit, absence of sulfites and influence of old oak.

Top wines of the domaine are: Chambertin Grand Cru, Chambolle-Musigny Premier Cru Les Amoureuses, and Echezeaux Grand Cru. The Chambertin Grand Cru 2015 scored 94-96, the Chambolle-Musigny Premier Cru Les Amoureuses 2013 scored 93-95, and the Echezeaux Grand Cru 2015 scored 92-94 by the Wine Advocate.

Robert Parker’s tasting notes on the Chambertin Grand Cru 2015: “The 2015 Chambertin Grand Cru has a beautifully defined bouquet with black cherries, crushed strawberry, bergamot and rose petal scents, the mineralité surfacing with a few swirls of the glass. The palate is medium-bodied with sappy red berry fruit, gentle grip, fine structure with impressive density on the finish. The elegance will come later, with bottle age.”

Domaine Fourrier has been managed by Jean-Marie Fourrier since 1994. He obtained his experience during six-month internships with Henry Jayer and at Domaine Drouhin in Oregon, USA. In the vineyards Jean-Marie Fourrier is assisted by his sister and his wife. He succeeded his father Jean-Claude Fourrier who had been in charge of the domaine since 1961.

The domaine was called ‘Domaine Fernand Pernot’ in the 1950s, as it was founded by Fernand Pernot, the great uncle of Jean-Claude Fourrier. After Fernand Pernot passed away, the domaine was renamed into Domaine Jean-Claude Fourrier. In 1992 it was renamed again, to Domaine Fourrier, after Jean-Claude Fourrier was joined by his children - Jean-Marie Fourrier and Isabelle Fourrier.

Domaine Fourrier was one of the first wineries in Burgundy to export its wines to the United States.

Jean-Marie Fourrier has developed a range of négociant bottlings using his own name on the label.

Domaine Fourrier’s vineyards are managed following the organic approach, though without certification.

The vines are pruned, to restrict yields and debudded. Jean-Marie Fourrier is the follower of the canopy management to keep the thickness of leaves — they act as an umbrella on the top, while trimming is done below so that there is not too much foliage in general.

The grapes are sorted on the vibrating table. The pressing is done after the grapes are completely destemmed. Pre-maceration usually lasts from 3 to 4 days; the fermentation then begins. The skins are punched down, manually, from 2 to 4 times a day. After the fermentation, the vats are cooled down to about 12°C. Ageing is done in oak barrels with 20 percent of new wood, with one racking, and lasts approximately 18 months.