Fourrier is a sensation for some obvious reasons and for one slightly less obvious reason. Obvious reasons include: great holdings in the famous village of Gevrey Chambertin, old vines, great farming, and great wine-making.

The less obvious reason is style. Jean-Marie Fourrier, after he took over his family's domaine, adopted a style that speaks with precision to what the current generation of Burgundy drinkers wants in a bottle of wine. They no longer want oak flavors. They no longer want heavy extraction. They don't want lots of sulphur and reduction (at least in their red wines), and they didn't want to wait 10 years before drinking.

Instead, we want purity and transparency. We want direct access into the beautiful terroir of the Cote d'Or. To this end, Fourrier dialed back the new oak and extraction, putting him in line with other current-generation stars like Mugnier and Roumier. He eschews sulphur additions and instead allows a little bit of residual carbonation to stay in the wine to act as a preservative (so he recommends always decanting a young bottle of Fourrer).