Winemaker Notes
Professional Ratings
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Vinous
The 2022 Clos Fourtet is every bit as compelling as it was en primeur , maybe even a bit more so. Vertical and explosive, the 2022 offers a captivating mix of textural opulence and classic structure. The blend is 90% Merlot, 7% Cabernet Sauvignon and 3% Cabernet Franc. One of the key signatures of Clos Fourtet is the presence of Cabernet Sauvignon, which is rarely seen on the Saint-Émilion plateau but seems to add weight and gravitas here. Dark blue fruits, new leather, spice, menthol and espresso stain the palate as the 2022 gradually reveals its considerable pedigree. The 2022 was raised in a mix of 58% once-used barrels, 40% new oak and 2% amphora.
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Jeb Dunnuck
The 2022 Clos Fourtet is based on a normal blend of 90% Merlot, 7% Cabernet Sauvignon and 3% Cabernet Franc that was brought up 40% new oak, with the balance in once-used barrels. It has incredibly pure aromatics of black cherries, black raspberries, scorched earth, graphite, white flowers, and truffly minerality. This carries to a medium to full-bodied, pure, detailed beauty that has flawless overall balance, a silky, elegant mouthfeel, ultra-fine tannins, and a great finish. It's one of the more seamless, pretty, elegant wines in the vintage and should benefit from a decade of cellaring. It’s a fabulous expression of this crème de la crème terroir on the upper limestone plateau.
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Decanter
Gorgeous perfume on the nose, roses and violets, floral, expressive and so inviting. Sleek and straight from the start, the grip comes almost straight away - a crushed stone and graphite edge to the tannins giving cool freshness as well as bite. Feels suave and controlled, nothing too much or out of place. Refined and supremely elegant but still with a serious and dark core, it’s powerful and intense but that comes a few minutes after the playful juiciness and lively acidity settles. Complete and cool and puts you in St-Emilion on limestone with an inescapable and intense salty grip. Confident and supremely well made with a light touch. A yield of 36hl/ha. 3.54pH. Ageing 14-18 months; 40% new barrels, 58% second wine, 2% amphora, in underground cellars.
Barrel Sample: 97 -
James Suckling
Extremely aromatic with iron, chalk, lead pencil and currants following through to a medium to full body with integrated tannins that are polished and very long. Wonderful balance to this with just hints of fresh herbs like basil and thyme. A blend of 90% merlot, 7% cabernet sauvignon and 3% cabernet franc.
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Robert Parker's Wine Advocate
The 2022 Clos Fourtet has turned out exceptionally well, offering an enticing bouquet of rose, plums, dark berries, licorice and spices. Medium to full-bodied, enrobing and seamless, it's deep and complete with a fleshy core of fruit, velvety tannins and a long, mineral and saline finish enhanced by notes of vibrant dark berries. As readers may remember, this blend of 90% Merlot, 7% Cabernet Sauvignon and 3% Cabernet Franc was matured for 18 months in 50% new barrels, used barrels and amphorae.
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.