Editors notes
The 2018 Volnay 1er Cru Frémiets exhibits lovely aromas of raspberries and cherries mingled with orange rind, spice and raw cocoa. On the palate, it's medium to full-bodied, lively and fine-boned, from more calcium-rich soils than Les Chevrets and built around bright acids and fine, chalky tannins.
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- Apple
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- Apple
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Critic Scores & reviews
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Burghound
93"*Sweet Spot, Outstanding* As is typically the case, this is almost more Chambolle than Chambolle with its wonderfully refined aromas of red berries, stone, spice and floral hints. There is real sophistication to the tannins supporting the medium-bodied flavors that possess wonderful intensity on the impeccably well-balanced and harmonious finish. This is flat out terrific and as good a young Petits Vougeots as I can remember."
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Vinous
92"A firm, poised wine, the 2011 Vougeot Les Petits Vougeots shows darker tonalities of red fruit and a cool, inward steeliness that is highly appealing. Mint, licorice, cedar and sweet tobacco are layered into the poised finish. Readers will need to be patient here, as the 2011 needs time to soften from its tightly wound stage. There is a real inner strength here. At the same time, the sweet, floral flavors are very Chambolle-like in their seductiveness."
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Robert Parker's Wine Advocate
91"The 2011 Vougeot 1er Cru Les Petits Vougeot has a crisp, precise, mineral bouquet that develops hints of apricot with time. The palate is finely balanced, a little tart on the entry but then at the back of the mouth one feels solid tannins that engender a slightly foursquare correct finish. Very fine."
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Locations
France
Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
Burgundy
Burgundy is undoubtedly the home of the finest Pinot Noir and Chardonnays in the world, where vineyards, or Domaines have been producing wines for over 2000 years. Burgundy is located in the North-east of France, an hours drive from Lyon and 2 hours from Paris. With over 100 appellations, or sub-regions (more than any other wine region) Burgundy is known for being the most terroir-oriented region in the World. The finest red wines of Burgundy are found in the Côte d'Or, a string of villages including Côte de Nuits, Gevrey-Chambertin, Morey St Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée and Nuits-St Georges.
There are flavours present in great Burgundys that are the envy of Pinot Noir producers worldwide. The elusive peacocks tail finish that goes on and on, and the pretty-elegance backed by Burgundy muscle is the goal of winemakers around the globe. The main levels in the Burgundy classifications, in descending order of quality, are: Grand crus, Premier crus, village appellations, and finally regional appellations. For the Chablis wines, a similar hierarchy of Grand Cru, Premier Cru and Village wines is used, plus Petit Chablis as a level below Village Chablis.
Vougeot
Vougeot is a small wine village in the heart of Burgundy's Côte de Nuits region in France. The village is famous for its grand cru vineyard, the Clos de Vougeot, which is enclosed within a wall that dates back to the 12th century. The Clos de Vougeot covers an area of over 50 hectares and is home to more than 80 different producers.
The wines produced in Vougeot are predominantly red, made from the Pinot Noir grape variety. The wines are known for their depth, complexity, and aging potential. They are also prized for their aromas of cherries, raspberries, and other red fruits, as well as their earthy and sometimes spicy notes.
The climate in Vougeot is continental, with cold winters and warm summers. The soil is rich in limestone, clay, and marl, which gives the wines their distinctive minerality and structure. The terroir in Vougeot is considered to be one of the finest in Burgundy and has helped the region to produce some of the world's most sought-after wines.
In addition to the grand cru vineyard, Vougeot is home to several premier cru vineyards, such as Les Cras, Les Petits Vougeots, and Les Suchots. These vineyards produce wines that are of exceptional quality and are highly sought-after by wine collectors and enthusiasts around the world.
Overall, Vougeot is a small but significant wine village that is rich in history, tradition, and terroir. Its wines are some of the most highly regarded in the world and continue to impress wine lovers with their depth, complexity, and aging potential.
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About the brand Domaine Fourrier
The Domaine Fourrier is a domaine in the Gevrey-Chambertin region of Burgundy. In 1994, having previously done six month internships with Henry Jayer and Domaine Drouhin, Oregon, either side of military service, Jean-Marie Fourrier took over the domaine from his father Jean-Claude who had been working since the age of fourteen, on the death of his own father in 1961. Jean-Marie had his own views on how best to run the vineyards and make the wine, and his own markets to create. He is assisted by his sister Isabelle, in the vineyards, and by his English wife Vicki.Jean-Marie has expanded the range by vinifying and bottling apart each of the Gevrey 1er crus which is father used to blend together, and by increasing domaine bottling to 100% excepting the produce of young vines. In general though he is lucky enough to be working with very old vines, mostly planted between the two World Wars, and thus only with local genetic material and not modern clones.
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