Domaine Fourrier : Vosne-Romanee 1er cru "Aux Malconsorts" 2022

Characteristics and Tasting Notes of the Vosne-Romanée 1er Cru "Aux Malconsorts" 2022 by Domaine Fourrier

Tasting

Nose
The nose typical of the Aux Malconsorts climat in Vosne-Romanée tends toward refinement, showing red berry fruit alongside spice and floral nuances.

Palate
On the palate, this style of Aux Malconsorts is generally recognized for a silky texture, fine-grained tannins, and a long, persistent finish.

A Vosne-Romanée Premier Cru Shaped by Old Vines and the Fourrier Approach to Winemaking

The Estate

Domaine Fourrier took its current name in 1992, when Jean-Marie Fourrier and his sister Isabelle officially joined the family estate rooted in vineyards first assembled in Gevrey-Chambertin, Burgundy. Today led by Jean-Marie Fourrier, who trained alongside Henri Jayer and at Domaine Drouhin in Oregon, the estate farms roughly 9 to 10 hectares across Gevrey-Chambertin, Morey-Saint-Denis, Chambolle-Musigny, and Vougeot. Built on old vines, massale selection, and minimal cellar intervention, Domaine Fourrier stands as a benchmark address of the Côte de Nuits, reaching the "Exceptional" tier of Langton's classification in 2020.

The Vineyard

This Vosne-Romanée comes from the Aux Malconsorts climat, a premier cru lying on the western side of the village, immediately adjacent to the grand cru La Tâche, on a moderate slope with soils combining clay and loam over a limestone base. In keeping with Domaine Fourrier's estate-wide practice, only vines older than thirty years are retained for bottling under the domaine's name, and this cuvée carries the Vieille Vigne designation, underlining the maturity of the plantings behind it.

Winemaking and aging

As with the rest of the Fourrier range, the Vosne-Romanée 1er Cru "Aux Malconsorts" 2022 is handled using gravity flow rather than pumps, with grapes almost entirely destemmed before a cool pre-fermentation maceration of several days, followed by spontaneous fermentation with native yeasts. Extraction remains gentle, relying on manual punching down rather than pump-overs, and the wine is aged for roughly sixteen to twenty months in barrels with a limited proportion of new oak, with very restrained use of sulfur and no fining or filtration before bottling at the estate.

Grape Varieties

100 % pinot noir.