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Clos Fourtet 2004

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • WE93
  • WS90
  • RP90
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Winemaker Notes

This late-ripening vintage has produced a powerful, deep-colored wine, which displays great freshness and fruit finesse. This is one of Saint Emilion's great classics.

Critical Acclaim

WE 93
Wine Enthusiast

This estate seems to be going places, making in 2004 an impressively balanced wine that seems to walk a fine line just the right side of superripeness with consummate ease. It is elegant, yet powerful, dominated by a seamless combination of blackberry jelly fruits and dark smoky tannins.

WS 90
Wine Spectator

Subtle aromas of forest fruit, meat and flowers follow through to a full-bodied palate, with silky tannins and a delicate berry, chocolate and earth aftertaste. Well done for the vintage. Best after 2009.

RP 90
The Wine Advocate

A soft, fleshy cassis note intermixed with plum, fig, and truffle characteristics are present in this round, easy-going, medium-bodied St.-Emilion. While it does not possess the power, richness, or remarkable concentration of its siblings, the 2003 and 2005, it is a noteworthy success for this vintage. Consume it now and over the next 10-12 years.

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Clos Fourtet

Clos Fourtet

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Clos Fourtet, , France - Bordeaux
Clos Fourtet
Saint-Emilion's limestone plateau produces some of the appellations's most illustrious wines, and Clos Fourtet has an enviable location there. The 20 hectares of vines are situauted around a stately manor house built just before the French Revolution. This is on the very outskirts of the medieval town of Saint-Emilion. The château's underground cellars are perfect for aging wine.

Clos Fourtet owes its fame to the Rulleau and Carles families. The latter were lords of Figeac. They were the first to grow vines on this barely arable land, which nevertheless has outstanding natural drainage. Clos Fourtet's old vines, perfectly balanced grape varieties, traditional winemaking methods backed up by the most modern techniques, and aging in new oak barrels in underground cellars complement all the gifts that nature has bestowed on this château.

California

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Responsible for the vast majority of American wine production...

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

VCJBWP100904CT_2004 Item# 90683

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