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Domaine Fourrier Gevrey Chambertin Cherbaudes 2019

About This Wine


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About This Wine

The Fourrier parcel in « Cherbaudes » was planted in 1940. The family has a significant holding here that totals about two-thirds of a hectare. The parcel sits just beneath the Grand Cru Mazis Chambertin in the central part of the appellation and tends to be the most elegant of the numerous 1er Crus produced at this estate.

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Once your payment has been approved, we will book your delivery in through Sendle via either Couriers Please or FastWay / Aramex, for next available pickup. Please allow 4-5 days for most metro areas and up to 10 days for more remote places, (although delivery may occur sooner than quoted). Please note that wine will only be delivered to persons over 18 years of age. You will receive an email notification once your order has been dispatched.

Domaine Fourrier has been a recent addition to our 'favourites Burgundy Domaines', ever since tasting the wines with the importer back in 2018. 
Everything from the Bourgogne Blanc and Rouge up to the spectacular Gevrey-Chambertin and beyond (hello that Vougeot and Echezeaux!) were silky and humming with energy. 
Though the domaine has been around since the 1940's, they remained under the radar till the late 1980's. When Jean-Marie Fourrier took over in 1994, their vines throughout Gevrey-Chambertin, Vosne-Romanee and Morey-St-Denis really started to shine. JM Fourrier took the invaluable experience he learned from his father and uncle as well enviable time spent with Henri Jayer to bring the domaine to its critical acclaim. 
Fourrier is very specific when it comes to viticulture and their precisely tended vines must reach at least 50 years of age before fruit is used int their estate bottlings. The domaine's average vine age currently sits between 50-70 years age. “Until a vineyard develops a root system, it doesn’t develop flavour”, says Jean-Marie. 
Each vineyard regardless of Grand Cru status is vinified separately. Winemaking is similar for each cuvee, preferring to use temperature control, CO2 and lees contact instead of sulfur dioxide. Malolcatic fermentation is allowed to proceed at its own pace with Jean-Marie believing the longer period aids in ageability. Wines are often kept on their fine lees for up to 20 months before bottling and often bottled straight from barrel without fining or filtration. He rarely uses more than 20% new oak.


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