Jean Marie Fourrier Vigne Comte de Chapelle Bourgogne Rouge VV 2022

Winery Background and History:

Jean‑Marie Fourrier, a fourth‑generation Burgundian from Gevrey‑Chambertin, took over his family domaine in 1994. He practices a near-zero intervention style, focusing on old vines, stringent pruning, and no green harvesting. His reputation for craftsmanship and terroir expression across both négociant and domaine bottlings makes him a standout in Burgundy. This Bourgogne Rouge VV, sourced from mid-slope old-vine sites, offers an accessible glimpse into his refined style and vineyard philosophy.

Producer and Wine Maker:

Fourrier personally oversees all aspects, from pruning to bottling. This Bourgogne Rouge is hand-harvested, fully destemmed, and fermented with indigenous yeasts in open-top vats. After gentle punch-downs, it ages 12–16 months in neutral oak barrels. It is bottled unfined and unfiltered to preserve purity, texture, and precise site expression.

Vineyards and Micro Climate:

Composed of vines planted in 1963, the fruit comes from mid-slope parcels between Meursault and Puligny-Montrachet on clay-limestone soils. The southeast-facing aspect enjoys a continental climate with warm days and cool nights. The vintage featured even ripening and balanced acidity, creating harmonious fruit intensity and structural tension.

Vinification & Aging Methods:

Grapes are hand-picked, destemmed, and fermented with native yeasts in open vats with daily punch-downs. The wine matures 12–16 months in neutral oak, then is bottled unfined and unfiltered. This minimal intervention preserves varietal clarity and terroir-driven structure.

Tasting Notes:

A deep ruby color. Aromas of cherry, strawberry, bilberry, light spice, forest floor, and subtle earth. The palate is lively yet structured, with firm acidity and silky tannins supporting bright red fruit, mineral details, and a long savory finish.

Food & Wine Pairing:

Pairs beautifully with grilled chicken, roast duck, mushroom risotto, shellfish in butter sauce, light red meats, and soft cheeses. Its balanced tannins and vibrant acidity enhance a variety of savory dishes.

Service Methods and Temperatures:

Serve at 16–18 °C in a Burgundy-style glass. Decant for 30 minutes to allow aromatics and texture to open.

Storage and Aging Potential:

Cellar at 12 °C with 70 % humidity. Drink from 2025–2029. With age, it will develop tertiary notes of undergrowth, leather, dried cherry, and spice while retaining fresh fruit core.

Grape Varietals & percentage used:

Pinot Noir 100 %

ABV (Alcohol by Volume):

13.0 %

Scores:

James Suckling: 93

Wine Spectator: 90

Wine Advocate: 90