2015 Clos Fourtet, St-Emilion (Pre-Arrival)
Barrel Sample. Full of dusty tannins, this is an impressive, powerful and structured wine that will develop nicely. It has great presence with its dark fruits, solid texture and concentrated berry flavors. (RV)
This is very velvety and flamboyant with a sexy mouthfeel and rich and delicious fruit. Exotic and more-ish. All there. So much fun to taste.
Robert Parker's Wine Advocate
The 2015 Clos Fourtet is a blend of 90% Merlot, 7% Cabernet Sauvignon and 3% Cabernet Franc, and it was picked between 18 September and 12 October. It has a voluminous bouquet with sweet cassis and blueberry aromas, rather smudged with violets coming through with aeration. The palate is medium-bodied with rounded tannin, ripe and voluptuous, dark chocolate infusing the red and black fruit with a touch of mint on the structured, graceful finish. What a fabulous Saint Emilion from Mathieu Cuvelier and his team - Clos Fourtet with breeding and class. (NM)
Enticing, with raspberry, plum and boysenberry fruit taking hold from the start, followed by lively spice and black tea notes. The finish is threaded with a fine chalky spine. Focused and refined. (Web-2016) (JM)
The 2015 Clos Fourtet is unusually rich and sumptuous in this vintage. Exotic aromatics, a huge core of fruit and ample, soft contours give the 2015 much of its striking personality. Although quite racy and unctuous today, the 2015 is going to need a number of years to shed its baby fat before it is even close to showing all it has to offer. This is a compelling effort from the Cuvelier family and consulting winemakers Stéphane Derenoncourt and Julien Lavenu. The blend is 88% Merlot, 10% Cabernet Sauvignon and 2% Cabernet Franc. Tasted two times. (AG)
Reticent nose but fragrant palate. Supple texture with plentiful but fine tannins. Length and freshness on the finish – the stamp of the limestone terroir evident. Persistent. (JL)
A Stéphane Derenoncourt wine. Lively and fresh on the nose. Great balance and fruit. Dry on the end but very classic.