88
Robert Parker
CLOS FOURTET, 1994
SAINT-EMILION GRAND CRU
| GRAPE VARIETIES | 85% of merlot, 10% of cabernet sauvignon, 5% of cabernet franc |
| AROMAS | Blackcurrant, blackberry, blueberry, smoke, woody, spices |
| FOOD AND WINE PAIRING | Beef fillet with truffled crust |
| MARK | 89/100 |
| CLASSIFICATION | 1er Grand Cru Classé B, Saint-Emilion |
| BOTTLE SIZE | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CLOS FOURTET, 1994
Vineyard Detail
| AGRICULTURE | Sustainable with High Environmental Value (HEV) certification and in biodynamic transition |
| GRAPE VARIETIES | Merlot, cabernet sauvignon, cabernet franc |
| VINEYARD SURFACE AREA | 20 hectares |
| ANNUAL PRODUCTION | 70,000 bottles |
| HARVEST | Manual |
| SOIL | Clayey-limestone soil |
History and anecdotes
Clos Fourtet is a prestigious wine estate in Saint-Emilion appellation, it is classified “B” as Premier Grand Cru. It was named after “Camp Fourtet”, the fortified place that protected the mediaeval city of Saint-Emilion.
The Cuvelier family has been the owner since 2001.
Clos Fourtet has a quarries system sinking between 6 and 12 metres on 13 hectares. Buried out of sight, 100,000 bottles and 250 barrels are lying in this huge limestone enclave.
Caracteristics
| GRAPE VARIETIES | 85% of merlot, 10% of cabernet sauvignon, 5% of cabernet franc |
| AROMAS | Blackcurrant, blackberry, blueberry, smoke, woody, spices |
| FOOD AND WINE PAIRING | Beef fillet with truffled crust |
| MARK | 89/100 |
| CLASSIFICATION | 1er Grand Cru Classé B, Saint-Emilion |
| BOTTLE SIZE | 75 CL |
CHATEAU CLOS FOURTET
CLOS FOURTET, 1937
CLOS FOURTET, 1945
CLOS FOURTET, 1949
CLOS FOURTET, 1952
CLOS FOURTET, 1954
CLOS FOURTET, 1961
CLOS FOURTET, 1964
CLOS FOURTET, 1975
CLOS FOURTET, 1976
CLOS FOURTET, 1978
CLOS FOURTET, 1979
