1st Grand Cru Classé B
Free shipping from 1000€ Tax excl (US and Europe)
It is one of the most modest properties of Saint-Emilion, located at the entrance to the village, but whose wines are among the most distinguished. It is an old small fort or "camp fortet" which watched over the medieval city in times of peace and defended it in times of war. Its single vineyard, located on the highest slopes of the west of Saint-Emilion, is surrounded by small low walls, which is how it got its current name.
It has belonged to the Cuvelier family since 2001, with Philippe and his son Matthieu striving for a constant search for excellence and purity. In particular, they will make the choice to lead the vineyard with treatments from organic and biodynamic agriculture.
The Clos Fourtet will be named Premier Grand Cru Classé from the creation of the Saint-Emilion classification in 1955. It still retains this distinction to this day, testifying to the merit of its place among the elite.
The Clos Fourtet reigns over a vineyard of 18.5 hectares of vines, established on a clay-limestone plateau and whose grape varieties are 85% Merlot, 10% Cabernet Sauvignon and 10% Cabernet Franc. The wines are aged for 15 to 18 months in French oak barrels, 60% of which are new.
The property produces a Second wine, Closerie de Fourtet.
The Clos Fourtet delivers wines of exquisite complexity and inimitable freshness thanks to its great terroir. Offering delicate tannins, they deserve to wait a few years to gain refinement.
It is a Saint Emilion Grand Cru Classé B, born under a beautiful year with which the cellar master knew to compose to make a great vintage.
The dress is purple with peony reflections.
The first attack: small black fruits like blueberry, blackcurrant, or wild blackberry followed by hints of licorice and Virginia tobacco with a barely perceptible graphite zest.
The second wave of perfumes and flavors is more on leather and candied plums of Ente or Reine-Claude with a fine point of violet. A very great.
A wine with ageing potential until around 2030 but also to be enjoyed now. The bottles will be kept lying down, protected from light and noise, with an optimal hygrometric degree of about 70% .
To be decanted some four hours before tasting at room temperature (chambered)
