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2013 Domaine Fourrier Gevrey-Chambertin Combe Aux Moines Vieille Vigne

Light label condition issue

Removed from a subterranean wine cellar

2 available
Bid *

Removed from a subterranean wine cellar

4 available
Bid *
Ends Sunday, 7pm Pacific


92+ Stephen Tanzer

Pure aromas of red berries and black cherry... Also more restrained and tightly wound in the mouth, but with vibrant acidity and a sensation of peppery grip giving the wine terrific inner-mouth energy.

Notes of the sauvage, plum, violet, red and dark berry fruit and plenty of earth and humus characters...excellent richness and volume to the powerful and concentrated medium weight plus flavors that possess a strikingly textured mouth feel

91-93The Wine Advocate

The nose is extremely well defined with blackberry, briary and limestone scents that gain intensity in the glass. The palate is medium-bodied with ripe, supple tannins: red cherries, wild strawberry and a touch of iodine on the aftertaste.


France, Burgundy, Côte d'Or, Côte de Nuits, Gevrey-Chambertin, La Combe Au Moine

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.