fourrier 2005 gevrey 1er goulots


fourrier-2005-gevrey-goulots2005 Fourrier, Gevrey-Chambertin 1er Les Goulots
Opened at lunchtime. This is a deeply coloured wine. To start both the nose and palate betray CO2 and also the aromas of faint reduction that initially masquerade as oak. I waited for the gas and reduction to fade, waiting until the evening – to no avail for the gas, so I shook the bottle to release it – finally the seventh shake had virtually no hiss as I removed my finger – let’s start again. Deep and dark aromas, perhaps a little tight but with a faint strawberry element, eventually a little coal and violet aromas. In the mouth this wine plums impressive depths, and keep it in your mouth and you will meet a significant reserve of ripe tannin, ultimately with the faintest edge of finishing bitterness. The acidity is understated but balancing and the fruit largely gives a high-toned impression. The flavour lingers very well indeed. Hard to call young 05s like this ‘fun’ but they have incredible muscle. I’d certainly buy again at the release price, but that’s just a pipe-dream!
Rebuy – Yes

Agree? Disagree? Anything you'd like to add?

There are 3 responses to “fourrier 2005 gevrey 1er goulots”

  1. Rick Dalia13th March 2013 at 2:21 amPermalinkReply

    Welcome back Bill! I have a question regarding the reductive notes. In general do these sometimes come off as oak aromas? The reason I ask is I recently opened an auction-acquired bottle of ’95 D. Rion Vosne villages that was just an absolute mess of oak to my nose. I was surprised since nearly every other bottle of the older Rions I’ve had in the past have been wonderful, never been so marked by wood. Just this past weekend had one of their fantastic ’98 NSG villages. With the Vosne, could have it been reduction or some other flaw I was detecting? It was really overwhelming, poured most of it down the drain. I have two more bottles so maybe I just need to try this shaking method.

    • billn14th March 2013 at 10:59 amPermalinkReply

      Hi Rick – thanks.
      I think the wines of Fourrier, in particular, often give the impression of a whack of new oak, oak that they hardly ever see in elevage. The aroma fades very quickly – usually in-line with how much CO2 is obvious. For that reason I consider it to be a reductive effect, rather than oak – I think you’ll find many TN’s on Fourriers that describe the aroma of oak when it’s probably something else. Re Rion, I’ve no experience of that wine, but I have a few 95 Beaumonts in the cellar and they have all been fine so far.
      I would hesitate to vigorously shake an older wine as they often have sediment, but if you put your finger over (in!) the end and shake, and it doesn’t fizz when you remove your finger – then gas isn’t the cause!

  2. Ed13th March 2013 at 1:57 pmPermalinkReply

    Vigorous splashing from a rough pour into the decanter not enough to release the gas?

  3. Bill Jones14th March 2013 at 4:29 pmPermalinkReply

    If I remember chemistry class correctly co2 is odorless. What did you detect on the nose suggesting co2?

    • billn14th March 2013 at 4:52 pmPermalinkReply

      You are right Bill, but there is the sensation – like if you sniff coca-cola (for instance) – the sensation have having something shoved up your nose…

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