I've read lots about the Fourrier CO2 'spritz' but seldom experienced the frustration first hand. He makes great wines but if you didn't know otherwise you'd be forgiven for thinking they were average and poorly made. Fourrier himself suggests putting your thumb over the bottle and turning upside down a couple of times to release the CO2. Where does the CO2 come from? Fourrier doesn't rack his wines (move from one container to another), which would allow the CO2 - a by product of fermentation - to escape into the air. Indeed, the CO2 plays the same role as sulphur, which winemakers add to protect their wines from oxidation. The alternative remedy to shaking the bottle is to let the CO2 disappear with age as the wine matures. Nonetheless, if you can afford and obtain Fourrier's wines, once you've made it past the 'spritz', they sing with a purity of fruit, made possible by the CO2 protection.
Morey St-Denis, Clos Solon, Domaine Fourrier, 2009
Beautiful deep beetroot and translucent ruby red core. Upon opening the nose was intense and captivating. However, after initial opening the nose disappeared, only to reappear 3 hours later with the rest of the wine. The palette is sheer silk in a glass with sublime balance. Some liquorice and spice initially and then black cherry and oak with a medium finish. Took a lot of time and shaking to lose the CO2 'prickle', which was finally gone (typically) by the last glass. A very good wine, but didn't live up to my admittedly high expectations. 4* 6/ 10
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