2009 Clos Fourtet St. Émilion Grand Cru Bordeaux France Wine Tasting Note
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2009
Clos Fourtet (St. Émilion Grand Cru)
The perfume reminds me of flowers at the beach, due to its marine influenced perfume. Rich, opulent, lush layers of sweet, ripe, juicy black cherries, with accents of blueberries dosed with licorice, chocolate and salt go on, and on. This is a sensuous, hedonistic treat for your senses. Drink from 2025-2050. 554 Views Tasted May 23, 2025Silky, pure, fresh, ripe, concentrated and loaded with opulently textured, ripe, deep fruits, this is delicious. Full bodied, lush and mouth filling, the wine serves up licorice, smoke, spice box, plums, cherries, earth and herbs with ease. This stunner is just starting to wake up, in a few more years, this is going to be even better! 5,983 Views Tasted Sep 20, 2019With additional years of aging, this has exploded. The wine has dramatically much more weight, density, softness of tannins and length. The wine is opulent, showy, sexy and feels like crushed velvet on your palate. Layers of perfectly ripe, dark red fruits, licorice, smoke, wet earth and black cherry coat your mouth and palate. The finish hangs in there for at least 50 seconds. With another 5-10 more years of bottle age, this will be screaming! 6,140 Views Tasted Jul 19, 2018Minerality, espresso beans, truffles, licorice and sweet, ripe boysenberry aromas combine with mouth filling, plush textures and silky tannins. Fresh, ripe and pure, this is a delicious St. Emilion wine 7,200 Views Tasted Feb 10, 2012Aromas of crushed stone, licorice, black raspberry and coffee bean are easy to find. This St. Emilion wine is deep, concentrated and powerful with layers of sweet, opulently textured jammy berries and licorice. 7,320 Views Tasted Jul 30, 20112009 Clos Fourtet is dark ruby. Filled with jammy blackberry and licorice scents, this powerful, fleshy wine ends with a silky, black fruit finish. 94-96 Pts 7,444 Views Tasted Jun 28, 2010 |
When to Drink Clos Fourtet, Anticipated Maturity, Decanting Time
Clos Fourtet is much better with at least 10-15 years of aging in good vintages. Young vintages can be decanted for 2-3 hours or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Clos Fourtet offers its best drinking and should reach peak maturity between 12-35 years of age after the vintage.
Serving Clos Fourtet with Wine and Food Pairings
Clos Fourtet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Clos Fourtet is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Clos Fourtet is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.