Domaine Fourrier (previously known as Pernot-Fourrier) has a long history in Gevrey Chambertin extending over four generations. The estate was founded by Fernand Pernot during the 1930s and 1940s. Unmarried and childless, he enlisted the aid of his nephew, Jean-Claude Fourrier, who then took the reins of the domaine in 1969. One of the first domains to actually export its wine to the USA, it is also one of the most well-endowed estates in the village with holdings throughout the most heralded appellations. Having weathered a period of eclipse through the latter part of the 1980s, the domain was re-energized in 1994 upon the arrival of Jean-Marie Fourrier, son of Jean-Claude. Jean-Marie burst on the Burgundian scene by wisely combining the traditions of his father and uncle (using, for example, vines of a minimum 30 years of age for the estate bottlings), his experience gained while working with Henri Jayer and the Domaine Drouhin (in Oregon), and his own clear sense of style. Ever since Jean-Marie’s ascension, the wines of Domaine Fourrier have garnered critical acclaim. He now works the domaine with the assistance of his sister, Isabelle, and his wife, Vicki. Fourrier owns 9 hectares of vineyards spread amongst the communes of Gevrey- Chambertin, Morey-St.-Denis, Chambolle-Musigny and Vougeot. The holdings are scattered up and down the slopes and range from village to Grand Cru level. Included among the holdings are important parts of “Clos St. Jacques” and “Combes Aux Moines” as well as a small but valuable slice of Griottes Chambertin. The impeccably tended vineyards are composed of vines of an average age between 50 and 70 years old. Respect for terroir is a paramount principle. Chemical fertilizers are not used and treatments to combat fungus and insects are applied only when absolutely necessary. Jean Marie does not blindly follow the theory that lower yields automatically equate with higher quality. To control production, he severely prunes his vines in the winter, but does not, as a rule, practice green harvesting, preferring to rely on a process of de-budding. Achieving natural balance between yield and vine growth as a function of each season’s growing conditions is Fourrier’s key objective.