2020 Domaine Fourrier Gevrey Chambertin Clos St Jacques 1er Cru

The 2020 Domaine Fourrier Gevrey-Chambertin Clos Saint-Jacques 1er Cru is one of Burgundy’s most coveted wines, coming from a historic premier cru that many consider the equal of grand cru. In this warm, low-yielding vintage, Jean-Marie Fourrier has crafted a Pinot Noir of striking purity, depth and energy, fusing old-vine concentration with his hallmark precision. This is a reference-point Clos Saint-Jacques that beautifully reflects its great terroir and Fourrier’s finely tuned, low-intervention approach.

Tasting Notes
In the glass, the 2020 Clos Saint-Jacques shows a deep, vibrant ruby color, slightly darker than in cooler years, with a luminous rim that hints at both richness and freshness. The nose is at once seductive and detailed: ripe black cherry, black raspberry and wild strawberry intertwine with notes of blackberry sorbet, crushed violets, peony, and a subtle graphite edge. With air, layers of forest floor, rose petals, blood orange zest, and delicate spice from the modest new oak (clove, cocoa nib, a touch of vanilla pod) slowly emerge. On the palate, this is concentrated yet remarkably poised, with that ‘black-fruited, sorbet-like’ freshness so characteristic of Fourrier in 2020. The attack is silky but focused, offering pure, sweet-toned Pinot fruit framed by very fine, chalky tannins. Flavors of dark cherry, blackcurrant, wild berry compote, and plum skin are lifted by a vibrant line of acidity and a cool mineral spine that runs from start to finish. The mid-palate is dense and layered without heaviness, leading into a very long, precise finish with lingering notes of dark fruit, rose, and subtle savory earth. While already compelling in its youth with proper aeration, this Clos Saint-Jacques has excellent aging potential; it should evolve beautifully over 15–25 years, gaining greater aromatic complexity, sous-bois and truffle nuances as the structure harmonizes.

Production
Clos Saint-Jacques is a legendary premier cru on the mid-slope of Gevrey-Chambertin, combining limestone-rich soils, excellent drainage and a favorable exposition that delivers power, finesse and remarkable balance. Domaine Fourrier works the vineyards with meticulous care and low intervention, relying on old vines (all over 30 years, many much older) and strict pruning to naturally limit yields, concentrating flavor and terroir expression. In 2020, the season resembled 2019 in its dryness, with an early harvest beginning on 1 September to preserve freshness; picking was done only in the cool morning hours, from 6 am to noon. After an exacting selection in the vineyard, the Pinot Noir grapes were fully destemmed yet not crushed, then kept cool and largely anaerobic in a temperature-controlled environment. In a distinctive Fourrier twist, the stems were reintroduced into the tank in a millefeuille (layered) fashion, allowing them to absorb alcohol, tannin and color, gently balancing the cuvée while reducing the need for punchdowns and heavy pressing. Fermentation proceeded with native yeasts, and the wine was then matured for around 16–20 months in burgundy barrels, with only 15–25% new oak for the premier cru. As with all Fourrier wines, it was bottled unfined and unfiltered, preserving maximum texture, aromatics and sense of place.

Food & Serving
This 2020 Clos Saint-Jacques is a refined yet powerful Gevrey that shines with elegant, nuanced dishes. Think classic Burgundian fare such as roast pigeon or duck with a cherry or red wine reduction, coq au vin, veal sweetbreads, or a simple roast chicken with morel mushrooms. It also pairs beautifully with game birds, lamb saddle, or earthy preparations featuring mushrooms, truffles, and root vegetables, as well as aged, but not overly strong, cheeses like Comté, aged Gruyère or Tomme. Serve at 15–16°C (59–61°F) in large Burgundy stems to allow the aromatics to fully unfurl. For bottles under 5 years old, decanting is recommended—30 to 60 minutes will help the wine open up and soften the youthful structure, revealing its layered fruit and floral complexity; older bottles should be handled more gently, with a brief, careful decant mainly to remove sediment.

Producer
Domaine Fourrier, based in Gevrey-Chambertin, is one of Burgundy’s most admired and sought-after domaines, with a history that dates back to the early 20th century and a modern renaissance under Jean-Marie Fourrier. After formative experiences at Domaine Drouhin in Oregon and influential stages with the legendary Henri Jayer, Jean-Marie took over the family estate in the 1990s and gradually transformed it into a benchmark for pure, terroir-driven Pinot Noir. The domaine farms around 10 hectares, the majority in Gevrey-Chambertin with additional parcels in Morey-Saint-Denis, Chambolle-Musigny and Vougeot, much of it planted to old vines. Fourrier’s philosophy emphasizes meticulous vineyard work, low yields, whole-berry fermentation with careful stem management, modest new oak, and bottling without fining or filtration. Over the past decades, the domaine has risen to stardom, with its wines—especially from top sites like Clos Saint-Jacques—regarded among the most coveted red Burgundies, prized for their clarity, finesse and unmistakable sense of place.

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