Clos Fourtet 2010
• Domaine: Clos Fourtet
• Appellation: Saint-Emilion
• Classification: Premier Grand Cru Classé B
• Origin: Right Bank, Bordeaux, France
• Importer: Laguna Cellar
Château Clos Fourtet is a Saint-Émilion Grand Crus Classé estate that bases its entire philosophy on using the least intervention possible to express the fullest intricacies of its terroir. Limestone is what dominates the rich soils of the sprawling grounds here, and it is an integral facet of the winemaking process. If one is fortunate enough to visit the estate, they will notice a vast sprawling network of underground caves made of the very limestone that provides nutrients to the vines. These caves are the perfect natural cellar, ageing the grand vin to perfection. There is a distinctive mineral quality and subtle finesse that is a signature characteristic of this Right Bank region. Without a doubt, Château Clos Fourtet produces classic and fresh expressions of Saint-Émilion, perfect for any oenophile looking for a true treasure of the region.
Though this peaceful estate is a thriving winery now, that wasn’t always the case. Château Clos Fourtet was initially a defensive fort named Camfourtet. Vines only appeared at the estate in the mid to late 1600s. The property passed through the hands of some of the most influential families in the winemaking industry throughout the ages. The Ginstets who owned Château Margaux, and even the Lurton family who ran Château Cheval Blanc owned the estate. Eventually the estate passed down to the Cuvellier family. The Cuvellier family hired Stephan Derenoncourt and Jean Claude Berrouet to consult at the property. Stephan Derenoncourt and Jean Claude Berrouet could not be more different. Derenoncourt is self-taught and associated with Domaine de l’A. Jean Claude Berrouet studied at the University of Bordeaux and was the winemaker at Château Pétrus. One man operates based off instinct, and the other based off his extensive technical prowess. What both share is a profound respect for the terroir here, which drives them to create beautiful wine.
Merlot is the star of the show at Château Clos Fourtet. It thrives in the mixture of limestone and clay soils. The vines are on the younger side here – around 30 years old. In addition to Merlot, there are smaller percentages of Cabernet Franc and Cabernet Sauvignon planted at the property. The winemaking team is willing to spare no expense to ensure they create the best wine possible. At Château Clos Fourtet, they implement a mixture of biodynamic and organic viticultural techniques, allowing the vineyards to do the majority of the work. The vines are harvested and then vinified in very special stainless steel tanks that are perfectly sized to match the plots from which they came from. They are aged with just a kiss of new French oak to help the wine have a bit more structure and body. The resulting wine is flawlessly integrated, mineral-laced and fresh. Château Clos Fourtet is a rich and flamboyant wine, that does require a bit of time prior to being enjoyed. One can expect the wine to unfold beautifully after 10-15 years of bottle ageing in good vintages and should decant younger vintages for 2-3 hours.
"The wine has an opaque blue/black color and abundant notes of forest floor, spring flowers, black raspberry and blueberry liqueur in the aromatics along with hints of espresso and white chocolate. The wine is dense, full, rich, unctuously textured and very full-bodied, with its extravagant glycerin, fruit and extract covering the wine’s somewhat tannic structure. This is a bigger, more restrained and structured wine than the outrageously flamboyant and prodigious 2009. Give it 5-8 years of cellaring and drink it over the following 30-40 years. This property has been on fire, qualitatively speaking, for well over a decade. Another compelling effort from the Cuvelier family, the 2010 Clos Fourtet is a blend of 87% Merlot, 10% Cabernet Sauvignon and 3% Cabernet Franc that came in at 14.5% alcohol. Yields were modest at 31 hectoliters per hectare. The harvest was late, starting at the very end of September and not finishing until the beginning of the third week of October." - Lisa Perrotti-Brown, The Wine Advocate (2/27/2013, Issue 205), Ratings: 98, Drink: 2018-2058
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