Made from 85% Merlot and the rest Cabernet Franc and Cabernet Sauvignon, the 2005 Clos Fourtet is a powerhouse that does everything right and is borderline perfection in a glass. Awesome notes of blackcurrants, black cherries, graphite, tobacco, and scorched earth all flow to a full-bodied, thrilling concentrated, textured beauty that has sweet, sweet tannins, a deep, layered mid-palate, and a finish that won’t quit. I think it’s drinking perfectly today, but it has two more decades of prime drinking ahead of it. Don’t’ miss this stunning bottle of wine!

The 2005 Clos Fourtet is a blend of 85% Merlot, 10% Cabernet Franc, and 5% Cabernet Sauvignon. Deep garnet-brick in color, it offers a spectacularly complex and perfumed nose of red roses, star anise, kirsch, and eucalyptus with a core of plum preserves and baked blackberries, plus a touch of tobacco leaf. Full-bodied and fantastically concentrated, it has a firm frame of ripe rounded tannins and seamless freshness, delivering a long and fragrant finish. Just starting to enter its drinking window, this opulent beauty can be enjoyed over the next 20+ years. Most of Clos Fourtet's vines are situated very close to the town of Saint-Emilion, on the limestone plateau. The estate belongs to the Cuvelier family, who purchased the property in 2000 and have conducted extensive replanting.

This vintage deserves the 'of the century' hype, combining 2008 freshness with 2003 allure. You have gorgeous ripeness, superb grip and vivacity. The 14.7% alcohol seems rather imperceptible given excellent balancing acidity. At nearly 20 years old, still on an upward trajectory, with noticeable tannic structure. When the tertiary aromas kick in, it will outshine both the 2003 and the 2008. A rather conservative score, because the 100 points will come with that added complexity. Consultant Stephane Derenoncourt calls it a 'legendary vintage'. I agree, although the 2016 is even better. 3.51pH.

Concentrated and intense from the first moment, the aromatics spiral out of the glass with incense, sandalwood, camphor, fennel, anis, liqourice, smoked earth. The impact from the smoked oak is still pretty evident even now, a reflection of the winemaking style at the time, but this is stunning and filled with complex layers of raspberry puree, pomegrante, cocoa bean and espresso. Hard to resist. 100% new oak. Stephane Derenoncourt and Jean-Claude Berrouet consultants.

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. - Robert M. Parker, Jr.

Chocolate, licorice, sea salt, smoke, roasted black cherries, spices, caramel, and dried flower aromatics take little effort to find. The palate is equal to the nose. It’s rich, concentrated, and packed with waves of salt-crusted berries, dark chocolate, chalk, and mint-leaf. The finish holds on with vibrancy, and a wealth of crushed stones that shine on the backend. One hour of decanting is a good idea. Drink from 2024-2050.

A perfumed, sweet wine, immediately attractive. Behind this friendly exterior is a dark core of firm tannins, along with spice, blackberries, and new wood—not too much, just right. This chateau is firmly back on form. ROGER VOSS

Features a lovely smoldering feel, with the currant and fig paste notes now melded seamlessly with apple wood and graphite details. Long and rich, this is starting to hint at a secondary phase, showing flashes of mulled spice, tobacco and tar. The structure has brightness and energy, but moves slowly to the background. Approachable now.—Blind '01/'03/'05 Bordeaux retrospective (December 2017). Drink now through 2035. 3,833 cases made. — JM

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.