Domaine Fourrey: our natural yeasts are a Burgundy first
Domaine Fourrey claims to be the first producer in Burgundy to no longer work with industrial yeasts, but instead replace them with selected indigenous yeasts that come from its own grapes.
The Chablis producer says it has been looking at how it can improve the way it makes its wine in this way for some time and as grapes naturally have yeasts on them it made sense to see how it could use those indigenous yeasts in its fermentation process.
Aware that some natural yeasts can result in faults in the wine, it spent a long time trialling and comparing different grapes in order to select the best yeasts to use to make wines with a “unique personality”. It says it has also “opened the gates” to a new way of winemaking that helps it create better “quality, matured, balanced and concentrated wine”.
Domaine Fourrey has 25 ha across all the appellations in Chablis.
It makes wines at four quality levels of Chablis including Petit-Chablis, Chablis, Chablis Premiers Cru, and Chablis Grand Cru. It also makes a Bourgogne Pinot Noir.
Jean-Luc Fourrey, head of its vineyard and viticulture, and his sister, Marie-José, who looks after sales and distribution, are the fourth generation of winemakers to run the estate.
The property was certified level 3 organic in 2017 and its move to natural yeasts is one part of a series of steps it is taking to develop and introduce more natural practices that can help bring back and enhance the biodiversity in the vineyards that can then reflect the typical character of Chablis in its wines. It believes the skill of a winemaker are to “combine traditions and modern techniques in order to constantly improve the wine quality”.
Key wines to taste at Vinexpo include its Chablis Premiers Crus Côte de Lechet, Mont de Milieu and Vaillons which have recently been awarded 92 or 91 points by Wine Enthusiast.
Hall 1 / Stand E132