TN- 1998 Fourrier Gevrey Chambertin 1er Cru Combes aux Moines

How do you feel about dubiously non-cow-like veal, steamed to a greyish perfection, but served in quantity?
 
originally posted by Michel Abood:
So I guess I shouldn't wear my black leather bomber jacket and slick back my hair (what's left of it) the next time I'm in Paris? And no jumping over shark-filled tanks?
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Oh, come on! What are we going to do with all the shark-filled tanks if you throw in the towel?
 
originally posted by Tom Blach:
I believe the old Fourrier domaine sold nearly all its production to French restaurants, apart from some to longstanding private clients in Switzerland and Belgium. A poor review of the wines in an American journalists' particularly idiotic book about burgundy led to all French orders for the wine being cancelled, leaving the domaine close to bankruptcy.I think this may be the reason that they do not now chase French custom.
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That is close to the story I got the couple of times I've discussed this stuff with Jean-Marie.

The reviewer that hosed him is a board favorite here :)...I think that reviewer was suggesting certain ways to "improve" the wine and his father basically told him to go to hell...

Then, the terrible reviews.

Then, the restaurants basically stopped all orders.

I want to see Jean-Marie successful and he clearly deserves credit for what he has done with the wines...However...the result: The CSJ is so hyped these days that prices are 5x (for 05) what they were just a few years ago...Oh well.

-mark
 
originally posted by Sharon Bowman:
originally posted by Michel Abood:
So I guess I shouldn't wear my black leather bomber jacket and slick back my hair (what's left of it) the next time I'm in Paris? And no jumping over shark-filled tanks?
Click to expand...

Oh, come on! What are we going to do with all the shark-filled tanks if you throw in the towel?
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What else do the French do with extra fish? We eat them.
 
originally posted by Yixin:
I'll biteI've never liked a single Fourrier wine. I find them slick, tarty and uninteresting.
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Yixin -- Would be interesting to know which vintages you have tasted. I think 2003 and 2004 are less interesting vintages there and could well understand that reaction to them.

Then again, each has his/her own tastes. I have a very good friend who is one of the most knowledegeable Burgundy experts I know and whose tastes mirror mine extremely closely -- except that he strongly dislikes Roumier. It is not a question of anything personal, for I have served him various great Roumiers blind and he has reacted negatively to them.
 
originally posted by Claude Kolm:
originally posted by Yixin:
I'll biteI've never liked a single Fourrier wine. I find them slick, tarty and uninteresting.
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Yixin -- Would be interesting to know which vintages you have tasted. I think 2003 and 2004 are less interesting vintages there and could well understand that reaction to them.

Then again, each has his/her own tastes. I have a very good friend who is one of the most knowledegeable Burgundy experts I know and whose tastes mirror mine extremely closely -- except that he strongly dislikes Roumier. It is not a question of anything personal, for I have served him various great Roumiers blind and he has reacted negatively to them.
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For experimental purposes, I will say I hate Roumier, but being the generous and open-minded sort I will allow you to open as many as you can to prove me wrong.
 
I don't really like Dujac either. I've had some nice wines but nothing that really convinced me.

It's probably easier to list what I like (and this is the order in which they popped up in my mind) - older de Montille, Lafarge, DRC (sadly out of my reach nowadays), de Villaine, Chevillon, Leroy, Ghislaine Barthod, Roumier, Henri Jayer (well, I'm flat out of this, so if anyone wants to buy me a few '87s or rob fatboy), and amongst the negoce Drouhin and Faiveley although I'm quite selective especially for the latter. There are some more who are hit and miss - de Vogue, Mongeard-Mugneret, S. Esmonin, newer de Montille, Comte Armand, Pousse d'Or (even before Patrick whatshisname) etc etc.

And I really, really dislike Groffier.

Of course you're welcome to try and change my mind next time.
 
Yixin, I wonder if you have let Fourriers evolve? they can certainly be exactly as you describe when young but they do tighten up and become proper.
 
originally posted by Claude Kolm:
originally posted by Yixin:
I'll biteI've never liked a single Fourrier wine. I find them slick, tarty and uninteresting.
Click to expand...
Yixin -- Would be interesting to know which vintages you have tasted. I think 2003 and 2004 are less interesting vintages there and could well understand that reaction to them.

Then again, each has his/her own tastes. I have a very good friend who is one of the most knowledegeable Burgundy experts I know and whose tastes mirror mine extremely closely -- except that he strongly dislikes Roumier. It is not a question of anything personal, for I have served him various great Roumiers blind and he has reacted negatively to them.
Click to expand...

Majority of my experience with Fourrier is post-2000, so I won't discount the possibility that they're too young. But slickness, in my experience, doesn't go away.
 
Ok, this is where I must interrupt, if only briefly.

No question Roumier is slick, and no question his slickness resolves. Or at least the slickness of his wines.

Of course, this does not prove anything about Fourier one way or the other, so I'll just let you guys be.
 
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