2011 Gevrey-Chambertin Combe Aux Moines 1er Cru
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Managing mildew and keeping the foliage green and the vines healthy was the key to getting as much ripeness as was possible out of 2011. The harvest started on September 6, which is late than in many other domaines. Fourrier added the temperatures stayed warm after the harvest, which encourage fast malos. Fourrier describes 2011 as a cross between 2007 and 2010, with more maturity and structure than the earlier vintage. Fourrier fans will note the addition of a handful of new appellations under the Jean-Marie Fourrier label. Like many producers, Fourrier faces nearly insatiable demand for his wines, hence the need to expand. Fourrier told me he plans to keep the negociant operation small and focused on appellations that don't overlap with the domaine, both of which make sense.
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Fourrier describes his young 2011s as "like a cross between 2010 and 2007," adding that the new crop of wines shows more phenolic maturity and structure than the 2007, as well as more freshness and acidity."People want a vintage that can last 20 years but that they can also drink tonight:that's 2011."He began harvesting on September 6, which he said was roughly 102 days after the flowering, and claimed that sugar levels in his grapes averaged a very healthy 12.8%."If you controlled mildew well, your vines still gained in phenolic maturity in the last few days," he told me."Our foliage was still green ten days after the harvest."Fourrier did more pigeage than normal--up to four times daily--but no remontage.The malos finished last March or April but none of the wines had been racked at the time of my November visit.Fourrier expected to rack them in early December and bottle in January and February.
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