One of the standout St Emilions in the UGC tasting. Bright shining purple colour, striking sloe and tayberry fruit flavours, this is a wine of charm and harmony with its gentle velvety tannins and subtle sweetness of fruit on the finish. Very good indeed.
The Clos Fourtet 2014 is a blend of 89% Merlot, 7% Cabernet Sauvignon and 4% Cabernet Franc, picked between 3 October until around the 21 October. Mathieu Cuvelier found good freshness and acidity in the wine and compared it to the 2001 - a straight and long wine. It has an opulent bouquet with macerated black cherries and blueberry fruit, plenty of new oak but it is nicely integrated. The palate is medium-bodied with fine tannin, blackcurrant and boysenberry fruit intermingling with orange zest and a touch of tobacco on the finish. It will need three of four years in bottle to fully coalesce, but otherwise this should be a fine Saint Emilion.
Mid crimson. Pale rim. Very sweet nose and rather mild palate. Not attention grabbing but nor is it exaggerated. Just rather low key and well behaved. Fresh but rather sudden finish. Drink 2020-2028
Bright and pure, with a racy beam of cherry and raspberry fruit, lined with subtle spice and floral hints. The finish is discreet, exhibiting a long, filigreed minerality that plays out nicely-you just have to pay attention or you'll miss it.
This shows wonderful cool fruits with a deep palate and velvety tannins. Really pretty. Tight and full of potential. We will see if it’s better than 2012.
The 2014 Clos Fourtet is one of the highlights of the vintage. Super-finessed and gracious to the core, the 2014 presents a super-intriguing array of lavender, mint, violet, herb and blue stone fruits. Veins of cool, saline-infused minerals give the wine its energy and length. At its essence, the 2014 is a deceptively mid-weight, refined St.-Emilion built on weightless energy, tension and class. Hints of lavender, cloves, white pepper and savory herbs reappear on the finish, adding lift and precision. In 2014, Clos Fourtet is a true stand out, as well as one of the classiest, most understated wines of the year. The blend is 89% Merlot, 7% Cabernet Sauvignon and 4% Cabernet Franc.
Super wine. Lovely pitch of ripeness. Tiny berry fruit on the nose. Exquisite tannins and texture. Smooth, fine boned and fresh, the limestone terroir evident. Tannins abundant but finely etched. Long, persistent finish. Poised. Drink: 2022-2035
(89 Merlot, 7 Cabernet Sauvignon, 4 Cabernet Franc) | 13% alc. Clos Fourtet is quite sour and hard on the finish and this rather distracts from the good mid-palate intensity and cool, earthy detail. I like the depth and the purple hue and while it may not soften fully, it is true to its origins and very intriguing. I am going to keep a close eye on this wine.
Unusually titled for a Bordelais property, Clos Fourtet gets its name from "Camp Fourtet" as it was originally used as a Medieval fort to protect the town of St Emilion.
South of Pomerol lies the medieval, perched village of St Emilion. Surrounding St Emilion are vines that produce round, rich and often hedonistic wines. Despite a myriad of soil types, two main ones dominate - the gravelly, limestone slopes that delve down to the valley from the plateau and the valley itself which is comprised of limestone, gravel, clay and sand. Despite St Emilion's popularity today, it was not until the 1980s to early 1990s that attention was brought to this region. Robert Parker, the famous wine critic, began reviewing their Merlot-dominated wines and giving them hefty scores. The rest is history as they say. Similar to the Médoc, there is a classification system in place which dates from 1955 and outlines several levels of quality. These include its regional appellation of St Emilion, St Emilion Grand Cru, St Emilion Grand Cru Classé and St Emilion Premier Grand Cru Classé, which is further divided into "A" (Ausone and Cheval Blanc) and "B" (including Angélus, Canon, Figeac and a handful of others). To ensure better accuracy, the classification is redone every 10 years enabling certain châteaux to be upgraded or downgraded depending on on the quality of their more recent vintages.