DOMAINE JEAN FOURNIER
Marsannay, France
The property at Domaine Jean Fournier dates back long before its namesake. One of the oldest in Marsannay, it was established in the early 17th century during the reign of Louis XIII. The land was once home to a monastery, which was destroyed by Swiss mercenaries during the 30 Years War. The dovecote that graces the Fournier the labels is the only remnant.
Current proprietor Laurent Fournier's father, Jean, was thrust into the life of a vigneron at a young age - his father passed when he was just 17 years old. Jean assumed control of the estate and held the reins until Laurent came of age in 2001. Since then, Laurent has methodically converted the family holdings, first to organic, then to biodynamic farming.
The northernmost appellation in the Côte de Nuits, Marsannay is unique in Burgundy in that it allows for AOC wines of red, white, and rosé, and Laurent produces the full range. With 22 hectares under vine, the family's footprint is meaningful within the prism of Burgundy landholders, but each unique holding is miniscule: a patchwork of appellations from all the way from Corton to Fixin, and most importantly, Marsannay. The Fournier's acreage in these pastoral hills just south of Dijon includes terroirs sure to receive premier cru distinction in coming vintages. From the power and intensity of Clos du Roy and Les Longeroies to the delicate expressions of sites like Es Chezots, Laurent’s steady hand at guiding wine from vine to bottle pays homage to the land itself.
Laurent is a firm believer that great wine is made in the vineyards. Ploughing is carried out entirely by horse - tractors do too much to compact the soil beneath, limiting aeration, microbial life, and water supply. The vines are 30-70 years of age, bearing supple, ripe, fruit: planting density is far greater than the Burgundian average, creating competition amongst the vines and concentration in the resultant berries. Yields are strictly limited. Grapes are harvested manually and hand-sorted meticulously, only the best making the cut for winemaking.
In the cellars, Laurent pursues a non-interventionist style. Fermentation is carried out in either 25 or 50 hectoliter barrels, depending on the cuvée. A portion of the grapes are usually fermented in whole bunches (contingent on the vintage), and the balance is destemmed. The wines generally see a similar process: a cold pre-fermentation maceration, some punching down and pumping over as needed. Laurent uses a pied de cuve of indigenous yeast to spur fermentation. Once fermented, each wine spends 16-20 months in barrel during which time there is little to no intervention.
Wines
Domaine Jean Fournier Marsannay Rosé
Domaine Jean Fournier Bourgogne Aligoté Cuvée Saint Urban
Domaine Jean Fournier Côte d'Or Bourgogne Rouge
Domaine Jean Fournier Marsannay Cuvée Saint Urban Rouge
Domaine Jean Fournier Marsannay Clos du Roy
Domaine Jean Fournier Marsannay Es Chezots