February 17, 2024 - this bottle was quite nice, unlike some of the bottles with dried corks. Well balanced with nice fruit but modest earthy flavors. A little tannic but not to much. Really good but more time won't make it better
December 30, 2023 - Violets, mint, chocolate, truffle, crushed rocks and roasted cherries pop as soon as the wine hits the glass. On the palate, lush, warm plums, cherries, cocoa spice, with a buttery texture and a finish loaded with Indian spices, cocoa powder and roasted red and dark red fruits. Fully mature, no decanting needed, just pop, pour and enjoy. Drink from 2023-2030.
December 29, 2023 - Needed to breath for 3 hours to really open up.
September 17, 2023 - another dried cork. But I let it sit open for about an hour and then poured through a filter and it was pretty good.
September 2, 2023 - Drink now. Tannins barely noticeable.
June 24, 2023 - From 375ml. Really strong. Coffee, earth, still quite chewy, a nicely ripe edge, just yummy.
June 19, 2023 - Similar to last bottle
Love This wine. Wonderful modern but balanced St Emilion
94-95
April 23, 2023 - This Clos Fourtet was harvested between 10th and 26th September, almost at the door of the collegiate church of St-Emilion, on the famous limestone plateau. The blend is 85% Merlot, 10% Cabernet Sauvignon and 5% Cabernet Franc. 45,000 bottles were produced from a yield of 31hl/ha. 80% new oak for 15 months, 13.5% abv. The bottle was simply uncorked 30 minutes before drinking. On the nose, this 2003 displays a sumptuous and well-bred bouquet of blackcurrant and cherries, leather, tobacco box, some resinous notes and a tiny touch of vanilla, all on a light undergrowth background. I consider that the fruit slightly stands back and is dominated by the tertiary aromas, synonym of evolution. On the palate, it's a model of balance and harmony. The mouthfeel is extraordinarily silky and delicate. The tannins, patinated over the years, support a powerful aromatic of great nobility. The finish is so long, with elegant nuances of tobacco and precious woods. At the very end, some subtle touches of liquorice and crushed stone remind the great terroir of this incredible Clos. Damn, this is truly delicious and definitively one of the finest Bordeaux I have ever tasted! Clos Fourtet 2003 is superb right now so why wait for more years.
[Photo on Instagram]
January 23, 2023 - Nose of tar, leather, graphite, asphalt/cresote and minerality. The nose remained consistent over time (hour) just became more pronounced. The palette matches the nose with the addition of cocoa/coffee/unsweet dark chocolate. Nicely firm tannis with a very long, opulent, lingering finish. It’s drinking elegantly now and would likely last. If you have one, get after it, if you have several, pop one now and perhaps save one for another day.
November 10, 2022 - Some dark and red fruit, some mocca in the beginning. I quite liked the first sip, but as time passed by the over-the-top wood abuse becomes undeniable. Liquid wooden boards. Shame!