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CLOS FOURTET, 2021

SAINT-EMILION GRAND CRU

Château Clos Fourtet expresses itself on the 2021 vintage " Garnet color, with violet reflections. Fresh nose of violets, raspberries, with magnificent floral touches. Fresh and elegant attack, built on fine and creamy tannins. "

CHARACTERISTICS

CLASSIFICATION 1er Grand Cru Classé B Saint-Emilion
GRAPE VARIETIES 90% merlot, 7% cabernet sauvignon, 3% cabernet franc
2021 VINTAGE Château Clos Fourtet speaks about the 2021 vintage "The 2021 vintage marks a great return to classicism in Bordeaux. Although it has been a long and trying year for the winegrowers, it has rewarded the great terroirs, know-how and patience. Indeed, it was necessary to work relentlessly in the vineyard, soils generating qualitative hydric constraints and to wait for the last days of September to obtain healthy, ripe grapes with a great aromatic complexity. "
WINEGROWING

The winter was mild and humid, causing budburst on March 20. The spring, cool and dry, was marked by destructive frosts whose damage was contained by the teams. The months of May and June are rainy leading to a strong cryptogamic pressure. At the end of August, the mid-veraison was reached. Then, 4 weeks of good weather allowed an optimal ripening of the grapes. The harvest starts on September 28 and ends on October 15, 2021.
WINEMAKING Fermentation is carried out in whole berries in 25 small thermo-regulated stainless steel vats. The extraction is done by manual punching down and the vatting lasts 22 to 30 days. Malolactic fermentation is carried out in barrels, jars and vats. The wines are aged in new barrels for 50%, 48% in one-wine barrels and the remaining 2% in jars for a period of 14 to 18 months in underground cellars.
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.

126,00 € T.T.C.
126,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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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.

CHATEAU CLOS FOURTET

Caracteristics

CHARACTERISTICS

CLASSIFICATION 1er Grand Cru Classé B Saint-Emilion
GRAPE VARIETIES 90% merlot, 7% cabernet sauvignon, 3% cabernet franc
2021 VINTAGE Château Clos Fourtet speaks about the 2021 vintage "The 2021 vintage marks a great return to classicism in Bordeaux. Although it has been a long and trying year for the winegrowers, it has rewarded the great terroirs, know-how and patience. Indeed, it was necessary to work relentlessly in the vineyard, soils generating qualitative hydric constraints and to wait for the last days of September to obtain healthy, ripe grapes with a great aromatic complexity. "
WINEGROWING

The winter was mild and humid, causing budburst on March 20. The spring, cool and dry, was marked by destructive frosts whose damage was contained by the teams. The months of May and June are rainy leading to a strong cryptogamic pressure. At the end of August, the mid-veraison was reached. Then, 4 weeks of good weather allowed an optimal ripening of the grapes. The harvest starts on September 28 and ends on October 15, 2021.
WINEMAKING Fermentation is carried out in whole berries in 25 small thermo-regulated stainless steel vats. The extraction is done by manual punching down and the vatting lasts 22 to 30 days. Malolactic fermentation is carried out in barrels, jars and vats. The wines are aged in new barrels for 50%, 48% in one-wine barrels and the remaining 2% in jars for a period of 14 to 18 months in underground cellars.
BOTTLE SIZE 75 CL