2009 is a dream wine year, a great success. The summer was remarkably sunny until September, with cool nights as the harvest approached, which favored a good ripening of the berries with a concentration of aromas and color. The harvest was of exceptional oenological quality.

Blend of the 2009 vintage: 88% Merlot, 8% Cabernet Sauvignon, 4% Cabernet Franc

The color is a dark and dense red, with beautiful slightly tiled reflections.

The nose combines freshness and complexity, with beautiful notes of ripe black fruits such as blueberry and blackcurrant, toasted wood, menthol and caramel.

On the palate it plays on the same register of elegance, with a suave attack and a palate that is ample and rises crescendo in power thanks to structured tannins. Notes of chocolate and blackcurrant buds bring a lot of freshness and an airy dimension, and it ends long on a precise finish. A voluptuous and refined Saint-Emilion.

Food and wine pairing:

Clos Fourtet 2009 will go wonderfully well with subtle meat dishes such as beef steak with foie gras and porcini mushrooms, veal grenadine with morel sauce, roast pigeon or hare stew.

It will also be appreciated with soft cheeses with a bloomy rind such as Brillat-savarin, morbier with truffles, Edam or Gouda.

And what about desserts, where its greedy side will be accentuated on a pear-chocolate bavarois, a black forest cake or a three chocolate dessert.

Ageing potential and tasting:

Clos Fourtet 2009 can wait another ten years or more in the cellar, its peak being between 2025 and 2040. However, it is now possible to appreciate all its richness and complexity, if possible by opening the bottle the day before and placing it in the room. At least, open and decant the bottle 6 to 7 hours before tasting.

To follow its evolution over time, do not hesitate to proceed to successive tastings to measure the evolution of the wine and its qualitative peak.

The bottles should be kept in the cellar in a dark place, lying down, with an optimal hygrometric degree of 70%.