2003 Clos Fourtet, St-Emilion
Robert Parker's Wine Advocate
This magnificent wine, which is just beginning to come into full maturity, boasts an inky/purple color as well as copious notes of blackberries, licorice, violets, and a striking chalky minerality. Full-bodied, voluptuously textured and stunningly pure, this great Bordeaux is one of the vintage’s superstars. The finish lasts 40-45 seconds in this majestic, multidimensional St. Emilion. It should continue to drink well for 10-15 years, but why wait? (RP)
Superclean with blackberry, violets, dark chocolate and hints of oak. Full-bodied, with layers of ripe tannins and a long, long finish. Gorgeous. Tight and structured. Best after 2009.
Stephen Tanzer's International Wine Cellar
Dark red. Explosive aromas of currant and plum jam, game and leather. Downright velvety in the mouth, with compelling sweetness of fruit and pliancy of texture. The ripe plummy flavor is joined by chocolate and leather on the fairly tannic finish. Approachable already, this should gain in complexity with another few years of bottle aging. (ST)
Neal Martin's notes, May 2013: "Tasted at Bordeaux Index’s '10-Year On' tasting in London. The Clos Fourtet 2003 has a lifted, perfumed, more floral nose than the Figeac. It seems smudged at first but musters more clarity with aeration – black cherries, dried violet and a slight balsamic note. The palate is medium-bodied with fine delineation. This is certainly one of the better Saint Emilion wines of the vintage with a gentle grip, firm tannins and fine focus. There is a little dryness towards the finish and it fades a little in the glass, but this Clos Fourtet is drinking well now. Tasted March 2013." (Wine Journal, eRobertParker.com)