Jean Fournier
Marsannay Rouge Clos du Roy 2023
| Denomination | AOC Marsannay |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged in 600 and 228 litre barrels (about 25% new oak) for 12 months; then blended and further aged for 6 months in demi-muid. |
Description
What kind of wine it is
Marsannay Clos du Roy by Jean Fournier is a red wine from Burgundy made entirely from Pinot Noir grapes. It stands out for its structured and elegant style, characterised by a mineral and savoury profile that ensures excellent ageing potential. Thanks to spontaneous fermentation and careful maturation in barrels, this authentic expression preserves the unique characteristics of the terroir, offering a sip of remarkable persistence.
Where it comes from
This red originates from Marsannay-la-Côte, within the renowned Clos du Roy vineyard. The local soils are notable for their high levels of limestone, a key geological element that imparts a pronounced saline streak to the wine, which becomes more prominent with ageing. Production is overseen by Jean Fournier, a historic estate rooted in this area since the seventeenth century. The excellence of the vineyard work is confirmed by 92 points from Vinous.
How it is produced
The process begins with meticulous manual harvesting and continues with the vinification of a portion of whole bunches, carried out by indigenous yeasts through moderate pumping over. The wine matures for twelve months in barrels, with a proportion of new oak, before the final blend is assembled. Ageing is completed with a further six months in demi-muid barrels, a practice that defines the structural texture and preserves the typical savoury character of the original limestone soils.
History and Curiosities
This Marsannay Clos du Roy by Jean Fournier, a historic family rooted in Burgundy since the 17th century, celebrates the purity of Pinot Noir. The 2023 vintage is the result of expert manual harvesting and vinification with 50% whole bunches, spontaneously fermented with indigenous yeasts. The limestone terroir imparts a distinctive mineral character to the wine, ensuring a splendid evolution over time. The meticulous ageing in barrel and resting in demi-muid perfect the structure of this outstanding red, awarded 92 points by Vinous.
Awards
-
2023
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
It was much later, in 1962, that Jean Fournier settled as a winegrower in his native village. Today, his son, Laurent, is at the head of an exploitation which covers 22,5 hectares on the vineyards of the Côte de Nuits and the Côte de Beaune. Read more
| Name | Jean Fournier Marsannay Rouge Clos du Roy 2023 |
|---|---|
| Type | Red green still |
| Denomination | Marsannay AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Jean Fournier |
| Story | History and Curiosities This Marsannay Clos du Roy by Jean Fournier, a historic family rooted in Burgundy since the 17th century, celebrates the purity of Pinot Noir. The 2023 vintage is the result of expert manual harvesting and vinification with 50% whole bunches, spontaneously fermented with indigenous yeasts. The limestone terroir imparts a distinctive mineral character to the wine, ensuring a splendid evolution over time. The meticulous ageing in barrel and resting in demi-muid perfect the structure of this outstanding red, awarded 92 points by Vinous. |
| Origin | Marsannay-la-Côte, Côte-d'Or, Burgundy, France |
| Soil composition | High levels of limestone |
| Production technique | Hand harvesting; vinification with 50% whole grapes; spontaneous fermentation with indigenous yeasts; ageing in barrels and demi-muids |
| Wine making | Vinification with 50% whole grapes, moderate punching down and pumping over, spontaneous fermentation with indigenous yeasts. Ageing in 600 and 228 litre barrels (about 25% new oak) for 12 months; then blending and further ageing for 6 months in demi-muid. |
| Aging | Aged in 600 and 228 litre barrels (about 25% new oak) for 12 months; then blended and further aged for 6 months in demi-muid. |
| Allergens | Contains sulphites |