Domaine Fournier St Urbain (750ml)

  • Wine Type

    White Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape


  • Food Pairing

    ChickenPasta in cream saucesSeafood

  • Farming Method

    Biodynamic Learn More

Domaine Jean Fournier is located in the village of Marsannay-la-Côte, in Burgundy. It is one of the oldest in the region, in fact it was mentioned in writings during the time of Louis XIII.  Jean Fournier took over the family estate in 1962, his son Laurent took over operations in 2003 and runs the estate today. 

The estate is comprised of 16 hectares of vines located on the terroirs of Marsannay and Gevrey-Chambertin. In 2008 it was converted to organic farming and certain biodynamic practices are also used such as respect for lunar rhythms. The vines are quite old (about sixty years old).  The domaine is characterised by its long élevage (up to three years, in barrels and vats). This contributes to the quality of the wines, which are powerful.  The appellation and this producer is highly reliable; don’t let this one fly under the radar!

Tasting Notes

Tree fruit and floral notes on the nose with a round medium weight palate that shows great balance of sweet ripe stone fruit and mineral tension.  Enjoy this with soft creamy cheeses like Brie and Camembert, shellfish, salmon or halibut, seafood chowder or chicken.       


Old vines can be found throughout his vineyards, contributing to the immense purity and finesse Fournier’s wines are known for.  He rarely has more than 20% new oak in use at any time as he wants the oak élevage to bring out the latent character of the fruit rather than to become part of the profile. Fournier uses 500L Austrian oak barrels for his village and site-specific wines. Laurent believes that the Austrian oak is uniquely suited for his Bourgogne wine style because the raw wood is matured for over 5 years in a continental climate with real temperature variation so that the tighter oak grains allow just the right amount of oxygen exchange and tannin as he likes. For all Frounier’s wines, both primary and secondary fermentations occur without inoculations and sulfur is only added in the smallest amounts after malolactic fermentation is complete. As for fining and filtration, Laurent would prefer clarifying and fining his wine through natural settling and bottling under the positive influences of high barometric pressure and the full moon.

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