2010 Clos Fourtet Bordeaux Blend

Out of stock

  • Bordeaux Blend
  • 6L
  • WA 97
  • WE 96
  • JL 96
  • WS 95
  • JS 94
  • NM 92

Reviews for 2010 Clos Fourtet Bordeaux Blend

WA 97
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, May 2011
2010: Although this superb 2010 is built differently it is as impressive as the extravagant 2009 and the prodigious 2005. A blend of 85% Merlot and the rest Cabernet Sauvignon and Cabernet Franc made from yields of 31... 2010: Although this superb 2010 is built differently it is as impressive as the extravagant 2009 and the prodigious 2005. A blend of 85% Merlot and the rest Cabernet Sauvignon and Cabernet Franc made from yields of 31 hectoliters per hectare with 14.5% natural alcohol Stephane Derenoncourt is the consulting winemaker. One can not say enough about what proprietor Philippe Cuvelier has accomplished at Clos Fourtet over the last decade turning a perennial underachiever into one of the great wines of Bordeaux. Production from this 50-acre vineyard is nearly 4000 cases. The inky/purple-hued 2010 displays a beautiful bouquet of incense blueberry and blackberry liqueur licorice and camphor. Full-bodied and opulent with more tannin and glycerin than the massive 2009 the 2010 while less sumptuous than the 2009 is a huge effort that is undoubtedly capable of lasting 30+ years.
WE 96
Wine Enthusiast - Wine Enthusiast, June 2011
Very dense wine the dusty tannins floating through the black plum flavors. It's rich concentrated complex with a great depth of flavor. This will always be powerful while already balanced.
JL 96
Jeff Leve - TheWineCellarInsider.com, April 2011
With a clay and limestone terroir the vineyards are located close to the center of the St. Emilion village abutting Chateau Beau-Sejour Becot. From an assemblage of 87% Merlot 10% Cabernet Franc and 3% Cabernet Franc the... With a clay and limestone terroir the vineyards are located close to the center of the St. Emilion village abutting Chateau Beau-Sejour Becot. From an assemblage of 87% Merlot 10% Cabernet Franc and 3% Cabernet Franc the wine reached 14.5 alcohol. Intense aromas of jammy dark berries black licorice minerality and plum liqueur lead the way to a sexy opulent and multi-layered Bordeaux wine with waves of sweet rich juicy fruit. The long finish ends with a mouthful of rich licorice coated dark berries and cassis.
WS 95
Wine Spectator - Wine Spectator, March 2011
Beautifully polished with rounded enticing blueberry raspberry and black cherry fruit that all glides through the spice-tinged finish. Suave and very long with the structure already embedded. -J.M.
JS 94
James Suckling - jamessuckling.com, April 2011
A beautiful wine with everything in the bottle. Blackberries minerals and blueberries. Full and silky. Long long finish.
NM 92
Neal Martin's Wine Journal - Neal Martin's Wine Journal, April 2011
Deep purple in colour the Clos Fourtet has a very opulent bouquet with lifted black fruits laced with liquorice and mint. The palate is full-bodied with a ripe oaky entry missing a little freshness at the moment though... Deep purple in colour the Clos Fourtet has a very opulent bouquet with lifted black fruits laced with liquorice and mint. The palate is full-bodied with a ripe oaky entry missing a little freshness at the moment though there is a pleasing linearity on the persistent finish. This will show much better in bottle.
JJB 94
Chuck Hayward - JJ Buckley, April 2011
Vineyards are planted to 85% merlot 5% cabernet franc 10% cabernet sauvignon on the thin clay and deep limestone plateau in the town of Saint Emilion. Net yields were 31 hls/ha. Aged in 60% new and 40% one-wine-old... Vineyards are planted to 85% merlot 5% cabernet franc 10% cabernet sauvignon on the thin clay and deep limestone plateau in the town of Saint Emilion. Net yields were 31 hls/ha. Aged in 60% new and 40% one-wine-old barrels. 14.5% alcohol. This is currently in a reserved and backward state with hints of deep earth and pepper spice on the nose. There's a touch of cherry-laced fruit on the narrow beam of the palate with a finish that is slightly tart and finely tannic. Needs at least six years to unfurl and will be best some 4-6 years later. Stéphane Derenoncourt consults here.