Chateau Clos Fourtet 2025

Falstaff: Tiefdunkles Rubingranat, tiefer Kern, violette Reflexe, zarte Randaufhellung. Brombeeren und schwarze Kirschen, feiner Nougat, ein Hauch von Kräuterwürze, Orangenzesten, facettenreiches, einladendes Bukett. Komplex, saftig, engmaschig, mineralisch-salzig, feine Extraktsüße, seidige Tannine, tolle Frische, bleibt lange haften, sicheres Reifepotenzial, harmonisch und bereits sehr gut entwickelt, ein Wein von großer Dynamik und Vitalität."

Vinum: Still, nobel, tiefgründig, braucht etwas Zeit, seine Aromen zu zeigen, dunkle Kirschen, Pflaumen, darüber subtil florale Nuancen; straffer Gaumen, gradlinig, energiegeladen, baut Druck auf, bleibt dabei federleicht und elegant, grosser Spannungsbogen, perfekt reife Frucht, markante Säure, sensationelle Gerbstoffqualität, präzis, salin und im Abgang von ausgezeichneter Länge. Ein hocheleganter Clos Fourtet, der sein Terroir perfekt reflektiert."

The Wine Cellar Insider: Smoke, licorice, charcoal, black raspberries, espresso, dark chocolate, a mix, and floral aromatics open the perfume. On the palate, the wine is elegant, energetic, deep, and long. There is a sense of refinement in the fruit, paired with depth, concentration, and a relaxed attitude, finishing with layers of sweet, round, polished, juicy fruit. The finish wraps everything up nicely with lingering black cherries, espresso, and licorice, and a complicated endnote that includes its mineral essence. The wine blends 84% Merlot, 10% Cabernet Franc, and 6% Cabernet Sauvignon, 14% ABV, 3.4 pH. The harvest took place, September 9 - September 22. Yields were 28 hectoliters per hectare. In the cellars, Clos Fourtet continues making adjustments so that now, malolactic fermentation takes place in vat, and there is less new oak used for the elevage. The wine is aging in 40% new, French oak barrels. Drink from 2030-2060."

Jane Anson: Fragrant, intense and vivid opening, rose bud, violet flowers, intense and chalky. These are powerful tannins, chalk, pumice stone, a slow and gentle build through the palate, every time you think it is done it just gives a little bit more. Concentrated, elegant, savoury and just so tasty. 3.4pH. Harvest September 8 to 22. 40% new oak."

Decanter: Ripe and heady blackcurrant aromas on the nose. Smells concentrated but fresh too. Supple and so juicy, really beautiful acidity giving tension but matched to ripe strawberries which give a gentle chew and a cooling blueberry touch with a chalky, flint and graphite finish. Friendly, balanced, smooth. There’s power but energy and elegance - this is beautiful, such a gorgeous texture. Great minerality with chalky tannins but nothing too much or out of place. A real wine of its place. A yield of 28hl/ha. 3.40pH. Malolactic fermentation in tank then ageing in just less than 40% new oak and the rest in one year old barrels 58% and 2% clay amphora."

Jeb Dunnuck: Deep ruby-hued and showing a dense, inward, powerful profile that may be due to a higher percentage of Cabernet Franc than normal, the 2025 Clos Fourtet offers ripe currants, black cherries, graphite, scorched earth, and chocolatey nuances that define the bouquet, and it's full-bodied on the palate, with deep, layered mid-palate richness, ripe tannins, and a great finish. Based on 84% Merlot, 10% Cabernet Franc, and 6% Cabernet Sauvignon from clay and limestone soils, it's going to need time, but it's certainly loaded with potential."

James Suckling: A deep and layered red with chocolate, berry, cherry, orange peel and some limestone aromas and flavors. Medium-bodied with lovely fruit and a tangy and vivid finish. Bright acidity comes out at the end."