Domaine Fourrey is a small, family-owned house, where the 4th generation today cultivates 18 hectares of chardonnay. They are part of the association ‘Vigneron Independant’, which in short means that the vintner is in charge of everything from field care to vinification, bottling and sales. In other words, the closest you’ll get to a guarantee for personal, handcrafted wines.
Usually, petit chablis contain more disappointments than experiences, and this latest burst of chablis was also primarily invented to meet the growing demand for chablis. But when we tasted Fourrey Petit Chablis, its qualities were in no doubt: a clean, precise and crisp wine that is far too good not to buy. The difference between Fourrey’s chablis and petit chablis is primarily a little more fullness in their chablis, but on the other hand, their petit chablis is a more rigorous, focused wine.
Vinification takes place exclusively in stainless steel, and the wine is bottled in the spring after harvesting, after the wine has undergone malolactic fermentation.
Aroma and taste are in classic chablis style with dry, slim citrus fruit, green apples and freshly cracked flint. A fresh, mouth-watering but ripe acidity ensures the balance.
Enjoy Domaine Fourrey Chablis at a serving temperature of 10-15° depending on your temperament, but preferably not too cold, as the wine will not be allowed to show its virtues.
Try the wine with a fish dish, preferably with flatfish or cod and a simple, tasty sauce such as beurre blanc or hollandaise. The light meat dishes are also obvious; just that there should not be excessive fat in the dishes.
