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2008 Domaine Fourrier Gevrey-Chambertin Les Goulots

Not Currently In Auction

Latest Sale Price

May 15, 2016 - $150



91The Wine Advocate

Ultra bright in dark berry fruit... allies its formidable fruit to diverse, ineffable mineral elements... – making for a resonant, vibrant interchange of finishing flavors, underlain by meat sock that promotes helpless salivation.

89-92Vinous / IWC

Dark berries, smoke and minerals on the nose. Dense and tactile, with a cool minerality giving shoulders to the wine. This really coats the mouth with black fruit flavors and shows very good subtle persistence

Intensely earthy dark berry fruit aromas marrying into stony flavors that offer good volume as well as greater richness, all wrapped in a finish that is presently quite linear.


France, Burgundy, Côte d'Or, Côte de Nuits, Gevrey-Chambertin

Côte de Nuits is the northern part of the Côte d’Or and it includes the most famous vineyards and wine communes in the world. There are more Grand Cru appellations in the Côte de Nuits than anywhere else in Burgundy. Of the fourteen communes, or villages in the Côte de Nuits, six produce Grand Cru wines. They are Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musigny, Vougeot, Flagey-Échezeaux and Vosne-Romanee. Some of the vineyards within the Côte de Nuits are tiny, which adds to their prestige. The fabled Grand Cru vineyard La Romanee is barely two square acres. Altogether there are twenty-four Grand Cru vineyards. The region takes its name from the village of Nuits-Saint-Georges. Côtes de Nuits produces mostly reds from Pinot Noir, and the wines have been in demand for centuries. During the 18th century King Louis XIV’s physician recommended that for his health the king only drink wines from Nuits-Saint-Georges. Like most of Burgundy, the soils of the Côte de Nuit can vary greatly from one vineyard to another, though most are a base soil of limestone mixed with clay, gravel and sand.


Red Wine, Pinot Noir, 1er (Premier) Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.