Came 76th out of 184 wines
|Score: 15.82||, Southwold Bordeaux Tasting, January 2009|
Dense ruby/purple, with notes of crushed rock, blueberry and blackberry fruit intermixed with some licorice and chocolate, this full-bodied, massive wine from proprietor Philippe Cuvelier coincides with the resurrection of this premier grand cru classé in St.-Emilion. As the wine sits in the glass, notes of espresso roast and chocolate emerge. This full-bodied classic should continue to drink well for another 25 years. This is a killer effort. Drink 2015-2040.
|Score: 98||Robert Parker, Wine Advocate (219), June 2015|
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!
|Score: 98||Robert Parker, Wine Advocate (176), April 2008|
This estate has resurrected itself in a dramatic fashion thanks to the new proprietor, Monsieur Cuvelier and the hard work of his estate manager, Tony Balu, and a consulting team headed by Stephane Derenoncourt. The nearly 50-acre vineyard is planted with 85% Merlot and the rest Cabernet Franc and Cabernet Sauvignon. The 6,000-case 2005 may rival the spectacular 2003, which is currently outstanding. The black/purple-hued 2005 is a wine of extraordinary intensity displaying a beautiful floral nose of licorice, blueberry, creme de cassis, scorched earth, lead pencil, and pain grille notes. Given a Burgundian-like upbringing of malolactic in barrel and five months of lees aging with frequent batonnage, this beauty reached nearly 15% natural alcohol, and boasts enormous concentration, intensity, and richness. It should turn out to be a modern day classic. Anticipated maturity: 2012-2030+
|Score: 94/96||Robert Parker, Wine Advocate (170), April 2007|
Under the guidance of its new owner, Monsieur Cuvelier, Clos Fourtet has enjoyed a dramatic renaissance. I did not think the estate could eclipse its other-worldly 2003, but the remarkable 2005 may do just that. A blend of 85% Merlot, 10% Cabernet Franc, and 5% Cabernet Sauvignon, the wine is given a Burgundian-styled malolactic in barrel, and is aged 5 months on its lees with batonnage. There are 6,000 cases of the 2005, which achieved 14% natural alcohol. The striking thing about Clos Fourtet is that one can see its fabulous terroir along with great purity, and stunning nobility and complexity. Its inky/purple color is accompanied by beautiful notes of blueberries, blackberries, plums, and flowers. This full-bodied wine cascades over the palate with huge concentration, high tannin, and freshness as well as sweetness. This brilliant effort should be at its peak between 2012-2030.
|Score: 94/96||Robert Parker, Wine Advocate (164), April 2006|
The Clos Fourtet 2005 has a lifted, relatively high-toned bouquet with scents of blackcurrant jam, boysenberry and cassis, a light floral scents developing in the glass that still needs to resolve a little. The palate is medium-bodied with calms everything down with a sensual texture, perfectly judged acidity and a very elegant dark cherry and cassis finish. Give this another four or five years in bottle if you can resist. Drink 2019 - 2040
|Score: 93||Neal Martin, RobertParker.com, February 2015|
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.
|Score: 93||Neal Martin, RobertParker.com, May 2013|
|Score: 95||James Suckling, WineSpectator.com, February 2008|
Very rich and ripe with raspberry syrup and floral aromas. Full-bodied, with velvety tannins and a long finish. Seductive
|Score: 92/94||James Suckling, WineSpectator.com, March 2006|
Tasted blind. Cabernet/leafy fragrance. Tea leaf flavours in abundance. Quite dry on the end. A little lacking juice?
|Score: 16.5||Jancis Robinson MW, JancisRobinson.com, March 2017|
Meaty, sweet nose and lots of energy. Pretty new school but not exaggerated. Should make a satisfying mature whole, but it's a bit harsh on the end now. 14.5%
|Score: 17||Jancis Robinson MW, JancisRobinson.com, February 2015|
Dark core but shaded at the rim. Attractively distinctive nose - something actually quite terroir-driven about this one at last!!! Glossy and very flattering and gorgeous with a good texture, and some really interesting flavour as opposed to just macerated black cherries.Refreshing. Limestone? Exciting
|Score: 17.5||Jancis Robinson MW, JancisRobinson.com, February 2009|
Dark purplish crimson. Healthy glow. Savoury oak dominates fruit on the nose. Lots of colour intensity and real ripe fruit charm on the palate. Dry finish but sappy and appetising. 2005 energy dominates this fine-boned wine. Drink 2015-28
|Score: 17.5||Jancis Robinson MW, JancisRobinson.com, April 2006|
Good deep red-ruby. Reduced nose offers redcurrant, plum, coffee and smoke. Sweet, lush and creamy on entry, then chewy and tactile if a bit closed in the middle, with suggestions of darker fruits and mocha. Impressively broad on the back, showing a serious wave of finishing fruit, but the tannins are a bit sullen today. Give this very lush, long wine at least seven or eight years of cellaring.
|Score: 92||Stephen Tanzer, International Wine Cellar|
Big classical wine, full and round with noble tannins and expressive fruit, even if less complex and refined as Ausone or even Belair. Great future. Drink from 2015.
|Score: 18||Michel Bettane, Decanter Magazine, April 2006|