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Clos Fourtet 2009

Bordeaux - Saint-Emilion - Rouge - 14.5° Clos Fourtet Clos Fourtet 2009 1116/09
  • Parker : 100
  • J. Robinson : 16,5
La couleur de Clos Fourtet 2009 est d'un pourpre intense et sombre. Au nez, l'attaque de ce premier cru classé de Saint-Emilion est suave avec des fruits murs de cassis et de mure. La bouche est ample, complexe avec des tannins serrés.

Wine Advocate-Parker :
After tasting it three times from bottle, I am convinced this prodigious wine is one of the greatest young Bordeaux I have ever tasted. Inky blue/purple with notes of camphor, forest floor, blackberry, cassis, sweet cherries, licorice, the wine has stunning aromatics, unctuous texture and an almost inky concentration, but without any hard edges. With considerable tannin and just enough acidity to provide definition, this wine transcends even its premier grand cru classe terroir. It is certainly the finest Clos Fourtet ever produced. Give it 5-7 years of cellaring to allow some of its baby fat to fall away. There is certainly enough structure underneath to keep for 30-50 years. Bravo!
Les prix légers
480,00 €
EUR 1728.0 Millesima In stock

Grands Vins de Clos Fourtet (Bordeaux) en stock chez Millesima - leader de la vente de vin en ligne - disponibles dans nos chais de Bordeaux.

La couleur de Clos Fourtet 2009 est d'un pourpre intense et sombre. Au nez, l'attaque de ce premier cru classé de Saint-Emilion est suave avec des fruits murs de cassis et de mure. La bouche est ample, complexe avec des tannins serrés.

Wine Advocate-Parker :
After tasting it three times from bottle, I am convinced this prodigious wine is one of the greatest young Bordeaux I have ever tasted. Inky blue/purple with notes of camphor, forest floor, blackberry, cassis, sweet cherries, licorice, the wine has stunning aromatics, unctuous texture and an almost inky concentration, but without any hard edges. With considerable tannin and just enough acidity to provide definition, this wine transcends even its premier grand cru classe terroir. It is certainly the finest Clos Fourtet ever produced. Give it 5-7 years of cellaring to allow some of its baby fat to fall away. There is certainly enough structure underneath to keep for 30-50 years. Bravo!
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