Clos Fourtet 2008
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Robert Parker's Wine Advocate
The harvest ran from October 9-20, and the 2008 Clos Fourtet tips the scales at 13% natural alcohol. A blend of 85% Merlot, 10% Cabernet Sauvignon, and 5% Cabernet Franc, it exhibits an inky/purple color along with notes of pen ink, blackberry liqueur, and espresso roast, sensationally concentrated layers of pure black fruits, a full-bodied, powerful style, crisp acids, dense fruit, and ripe tannins. This brilliant 2008 may merit an even higher score after additional time in wood. It will evolve for 20-25 years. Range: 92-94
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Wine Enthusiast
Austere and mineral, this is a tight wine, held by bonds of tannin. The structure is based upon dark plum skins, as well as potentially rich fruit.
Barrel Sample: 90-92 Points -
Wine Spectator
Juicy, with a tasty mix of dark plum, crushed fig and blackberry fruit, which is then followed by licorice, black tea and maduro tobacco. The long finish lets it all hang together nicely. Drink now through 2015.
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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 chateau.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.