Dear Wine Lover,
We was lucky enough to have the chance to taste this wine last week. It is absolutely stunning and already very very pleasant to drink now! No wonder that Robert Parker himself has stated "I am convinced this prodigious wine is one of the greatest young Bordeaux I have ever tasted" and rated it a straight 100 Points.
We just have 6 cases of this wine, which will most probably sell out in a flash, very difficult to find it in the market as Clos Fourtet is a small propriety and produces less wine than Pétrus, only 3750 cases of this perfect wine have been produced, want to be one of the few lucky person to own some?
75.0 cl Château Clos Fourtet - St. Emilion - 2009 CHF 335.00 (CHF 360.80 Vat included)
For 12 bottles or more CHF 295.00 (CHF 317.70 Vat included)
For 36 bottles or more CHF 285.00 (CHF 306.95 Vat included)
Magnums at CHF 725.00 (CHF 780.85 Vat included) *ONLY 5 MAGS AVAILABLE
Imperial at CHF 2800.00 (CHF 3015.60 Vat included) *ONLY 1 AVAILABLERobert Parker "100" Points: After tasting it three times from bottle, I am convinced this prodigious wine is one of the greatest young Bordeaux I have ever tasted. Inky blue/purple with notes of camphor, forest floor, blackberry, cassis, sweet cherries, licorice, the wine has stunning aromatics, unctuous texture and an almost inky concentration, but without any hard edges. With considerable tannin and just enough acidity to provide definition, this wine transcends even its premier grand cru classe terroir. It is certainly the finest Clos Fourtet ever produced. Give it 5-7 years of cellaring to allow some of its baby fat to fall away. There is certainly enough structure underneath to keep for 30-50 years. Bravo!__From my barrel score of 95-98, I suppose I should have seen this perfect score coming, particularly considering what proprietor Philippe Cuvelier and estate manager Tony Ballu have accomplished over the last decade. This is one of the great terroirs of St.-Emilion, nearly 50 acres high on the clay beds and deep limestone plateau of the region, just a stones throw from the luxury hotel and restaurant Hostellerie de Plaisance. Yields were moderate at 34 hectoliters per hectare, and the final blend is 88% Merlot, 8% Cabernet Sauvignon (somewhat unusual) and the rest Cabernet Franc, aged 18 months in 80% new oak.