The main defining characteristic of Clos Fourtet, a Premier Grand Cru Classe of Saint-Emilion, is that it is classified as a “clos.” In a constant search for excellence, Clos Fourtet and the Cuvelier family practice sustainable agriculture with a profound respect for natural balances.
The 25-year-old vines are cultivated on the 20-hectare vineyard of Clos Fourtet, planted in clay-limestone soils typical of Saint-Emilion.
The mild and particularly rainy winter favored the accumulation of water reserves, which helped the soils that had suffered the drought of 2019. The early budburst began 10 days in advance. The hot and humid spring favored the rapid development of the vines. The dry and cool weather from the end of May limited the water stress. Veraison began in mid-July. Summer conditions were warmer than average. The first half of September was marked by an alternation of hot days and cool nights, conditions favorable for the development of a beautiful aromatic expression.
Vinification and aging
Fermentation of whole grapes. Reception of the harvest in 25 thermo-regulated stainless steel tanks with small volume. Extraction by natural punching down. Fermentation from 22 to 30 days. Malolactic fermentation in vats, jars and barrels. Aging lasts 14 to 18 months in the property's underground cellar, in French oak barrels (50% new, 48% second-fill) and in a jars (2%).
The wine is a deep garnet color, adorned with purple reflections.
The nose reveals intense fragrances of violet and blackberries mixed with delicious floral notes.
Fresh and full-bodied, the palate seduces with its elegance, its creamy and mouth-coating tannins, its aromatic richness and length.
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