Jean-Marie Fourrier took over the 10 hectare family domaine in Gevrey-Chambertin in the 1990s at the age of 23. He gained his experience at Domaine Drouhin and from the legendary Henry Jayer and took over the family traditions. He has plots in Griotte-Chambertin and in the Clos St Jacques whose vines were planted at the beginning of the last century. Jean-Marie Fourier works his vines as naturally as possible, with very little intervention and with minimal use of sulphites and new wood. His wines are of a very high standard and are characterised by their great aromatic purity

This winemaker's philosophy is that the making of great wines begins in the vineyard, therefore it is essential to maintain healthy vines. Vinification is carried out in a strict and natural way, so as to reflect the characteristics and personality of the terroir. The cellars, equipped with the latest technology, aim to allow as little as possible into the natural winemaking process. Fermentation is carried out in stainless steel vats, only using the natural yeasts present on the fruit. Finally, the cuvée is aged for 16 to 20 months before being bottled by hand without filtration to minimise the use of sulphites.
The dark ruby-red colour reveals a complex bouquet, marked by aromas of liquorice and black fruits, alongside subtle notes of toasted bread. On the palate, indulgent chocolate and peppermint flavours lead to a long and powerful finish.