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Clos Fourtet Bordeaux Blend 2005

External Review by JJ Buckley Fine Wines:

Black in color. Blackberry licorice and brewed coffee aromas follow through to a full body with a wonderful concentration of fruit a great texture and polished silky tannins. Goes on for minutes. Best after 2017. 4 580 cases made. JS Wine Spectator.

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Château Clos Fourtet:
The vineyards are located just outside the town of St Emilion, to the west, and just to the north of those of Chateau Canon; of the 20 hectare estate, 19 hectares are devoted to vines. They begin on the limestone plateau on which the town is situated, running away towards the first valleys which mark the descent down to the plain, to the west, where the soils are much less favourable. The Clos ... Read more
The vineyards are located just outside the town of St Emilion, to the west, and just to the north of those of Chateau Canon; of the 20 hectare estate, 19 hectares are devoted to vines. They begin on the limestone plateau on which the town is situated, running away towards the first valleys which mark the descent down to the plain, to the west, where the soils are much less favourable. The Clos Fourtet vines average 30 years of age, and undergo leaf thinning in June and August, and later a green harvest in order to maximise quality and reduce yields. Between the rows there is grass in order to increase competition for water in the superficial soil layers, thus forcing the vine roots deeper, and improving their capability to cope with hydric stress. Merlot dominates, at 85% of the vineyard, with Cabernet Sauvignon accounting for 10% and Cabernet Franc just 5%, all planted at a density of 6000 vines/ha. The fruit is harvested by hand into small crates to minimise damage, before fermentation on a plot-by-plot basis in temperature-controlled stainless steel equipment. The must is then macerated for thirty days before racking into barrels, where it undergoes malolactic fermentation, resting here for up to eighteen months, in 80-100% new oak, the balance (if not 100%) being second-year barrels. The grand vin that results, bottled unfiltered and lightly fined, is Clos Fourtet (about 5000 cases per annum), and since 1999 there has been a second wine Closerie de Fourtet (typically 2500 cases per annum). Read less

External Reviews for Clos Fourtet Bordeaux Blend

External Review
Source: JJ Buckley Fine Wines
10/27/2014

Black in color. Blackberry licorice and brewed coffee aromas follow through to a full body with a wonderful concentration of fruit a great texture and polished silky tannins. Goes on for minutes. Best after 2017. 4 580 cases made. JS Wine Spectator.


External Review
Source: JJ Buckley Fine Wines
10/27/2014

Clos Fourtet is on a roll having produced a stunning wine in 2003 and an even more brilliant effort in 2005. Stephane Derenoncourt the consulting oenologist has plenty with which to work given the fact that this is a relatively large vineyard (50 acres) planted with 85% Merlot and the rest Cabernet Franc as well as a small amount of Cabernet Sauvignon. The inky/blue/purple-colored 2005 boasts an exceptional perfume of acacia flowers blackberry and blueberry liqueur graphite scorched earth and background oak. The wine possesses a full-bodied texture and abundant quantities of stunningly pure black fruits. The result is a sumptuous St.-Emilion of great concentration intensity and overall balance. This prodigious effort looks set for 25-30 years of evolution. Utterly awesome! Robert Parkers Wine Advocate.


External Review
Source: JJ Buckley Fine Wines
10/27/2014

The 2005 is a blend of 86% Merlot and 14% Cabernet Franc that was cropped at 35hl/ha and raised in 80% new oak for 18 months which Mathieu Cuvelier said was relatively long for Clos Fourtet. It has an open bouquet with crisp red fruit oyster shell black tea and minerals. It is tightly wound and need three to four more years. The palate is medium-bodied with succulent tannins meaty black fruit and a pleasant savoury finish that needs more weight and persistency. Tasted December 2012. Neal Martins Wine Journal.



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