In Bond Fine Wine. 2003 Clos Fourtet, Saint Emilion, Bordeaux, France. Premier Grand Cru Classé B • Red Bordeaux in 12x75cl. Top critic score: 98/100 (RP). Drinking window: 2023–2034. Sold in bond by Albany Vintners, independent fine wine merchants.
Clos Forutet is located on the limestone plateau just outside the walls of Saint Emilion.. The 20 hectare vineyard is in a single block, unusually for Saint Emilion and is farmed biodynamically. Owned by the Cuvelier family since 2001 (who also own Chateau Poujeaux in the Medoc), Clos Fourtet has seen a steady rise in quality under the Cuveliers and the guidance of Stephane Derenoncourt, consulting oenologist. Recet vintages such as 2016, 2018, 2019 and 2022 have received considerably acclaim for their balance of purity of fruity, precision and balance, with a profile that reflects its limestone terroir - floral lift and mineral tension.
Robert Parker (RP) — 94/100 · Wine Advocate, RobertParker.com, 30/04/2006 · Drink 2008-2026
This estate has come back strongly under new ownership, and the quality of the wines now exhibits the tremendous potential of this extraordinary terroir on the limestone plateau just outside the walls of St.-Emilion. Sampled three times from bottle, the 2003 Clos Fourtet is the finest wine I have ever tasted from this estate. Made in a full-bodied, extravagantly rich style, it is just beginning t…
Neal Martin (NM) — 91/100 · Vinous, 2025-05-12 · Drink 2025-2033
The 2003 Clos Fourtet is one of the handful of successful wines from Saint-Émilion in this infamously hot growing season. It was harvested between September 10 and 26 at 31 hl/ha. The nose offers macerated red cherries, raspberry coulis and fig jam, evidencing that summer's heat yet maintaining freshness. The palate is medium-bodied with surprisingly fine tannins, a dash of white pepper and a fre…
Jane Anson (JA) — 91/100 · Inside Bordeaux, 2023-06-13 · Drink 2023-2034
The arrival of the heat wave in 2003 was more abrupt and prolonged than in 2022 (although less dry), and you feel the exoticism to the baked spices, incense, truffle, tar, softening at this point with grilled cedar smoke, cured leather and smoked meat. Everything is underpinned by the salinity of the limestone, showcasing the benefit of the location, and the barely-there tannins are melted into t…