Clos Fourtet 2009
Tasting Notes Clos Fourtet 2009
Lots of wet earth and minerals on the nose with hints of sliced meat. Dark fruits galore. Full bodied, with a beautiful velvety texture and a juicy and delicious finish. Try after 2017.
Served blind at the Southwold 2009 tasting. There is a touch of reduction on the nose on the Clos Fourtet ‘09 – dark baked cherries, a touch of marmalade and shoe polish. The palate is medium-bodied with a spicy core of black, liquorice fruit. It is dense and spicy, although the finish is a little hard and penetrating. This needs to calm down…and it will. Tasted January 2013.
After tasting it three times from bottle, I am convinced this prodigious wine is one of the greatest young Bordeaux I have ever tasted. Inky blue/purple with notes of camphor, forest floor, blackberry, cassis, sweet cherries, licorice, the wine has stunning aromatics, unctuous texture and an almost inky concentration, but without any hard edges. With considerable tannin and just enough acidity to provide definition, this wine transcends even its premier grand cru classe terroir. It is certainly the finest Clos Fourtet ever produced. Give it 5-7 years of cellaring to allow some of its baby fat to fall away. There is certainly enough structure underneath to keep for 30-50 years. Bravo! From my barrel score of 95-98, I suppose I should have seen this perfect score coming, particularly considering what proprietor Philippe Cuvelier and estate manager Tony Ballu have accomplished over the last decade. This is one of the great terroirs of St.-Emilion, nearly 50 acres high on the clay beds and deep limestone plateau of the region, just a stone’s throw from the luxury hotel and restaurant Hostellerie de Plaisance. Yields were moderate at 34 hectoliters per hectare, and the final blend is 88% Merlot, 8% Cabernet Sauvignon (somewhat unusual) and the rest Cabernet Franc, aged 18 months in 80% new oak.