The main defining characteristic of Clos Fourtet, a Premier Grand Cru Classe of Saint-Émilion, 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.
A benchmark among the finest wines of Saint-Émilion, Clos Fourtet reigns over a 20-hectare vineyard. The vines are 25 years old on average and are planted on clay-limestone soils, a typical feature of Saint-Emilion.
A mild and wet winter favoured a regular and homogeneous budburst. The teams’ diligence helped to protect the vineyard from frost in early spring. May and June were marked by heavy rainfall, which led to high disease pressure, which was contained by the teams. Flowering took place under good conditions, benefiting from a favourable climatic window. In August, a four-week water stress allowed the limestone soils to ensure a slow and progressive ripening of the grapes. The mild weather conditions in September are ideal for refining the ripening process and developing a beautiful aromatic complexity.
Vinification and ageing
Fermentation of whole grapes. Reception of the harvest in 25 small thermo-regulated stainless steel vats. Extraction by natural punching down. Vatting for 22 to 30 days. Malolactic fermentation in vats, jars and barrels. Aged for 14 to 18 months in the property's underground cellar, in French oak barrels (50% new, 48% second-fill barrels) and in jars (2%).
Cabernet Sauvignon (7%)
Cabernet Franc (3%).
A beautiful garnet-red colour with subtle purple highlights.
The nose blends refreshing violet fragrances with delectable raspberry notes.
A fresh attack precedes a mouth that seduces with its elegance and fine, creamy tannins.