2003 Clos Fourtet

FRANCE / BORDEAUX / SAINT-EMILION
  • 98 WA
  • 93 WS
  • 90 IWC
  • 78 JR
  • Variety
    Red Bordeaux Blend
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SKU: 48057-2003-750-2A
  • International Wine Cellar | Rating: 90

    ($60-$75) 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.
    Author: Stephen Tanzer
    Issue: May/June 2006
  • Wine Spectator | Rating: 93

    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. 3,500 cases made.
    Author: James Suckling
  • Wine Advocate | Rating: 98

    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?
    Author: Robert Parker
  • Jancis Robinson | Rating: 15

    Very dark brownish crimson. Sweet and ripe. Very luscious and smooth, though with obtrusive oak tannins on the finish. Certainly not classic. For modernists.
    Author: Jancis Robinson
  • Self | Rating: 93

    A lovely integration of decadent black cherry and oak were expressed in the nose, as well as notes of anise and smoke. The attack began gorgeously, but wasn't as seamless as the previous wine in the flight. Plenty of scorched earth and pressed berry flavors danced their way through the finish.
    Drink Dates: 04-01-2008
    Author: Brad Coelho
  • Self | Rating: 87

    Not sure if the bottle was stored properly before we bought it. The wine seemed older than a lot of the 96's i've been drinking, and past its prime, short finish, faded dark fruit, but with little older notes to balance it out.
    Author: ckmiller
  • Self | Rating: 94

    Ready to drink and enjoy. No tanin. Beautiful color, full bodied and beautiful. Buy more and hold.
    Drink Dates: 2011-2030
    Author: NC
  • Self | Rating:

    very good 85 of 100
    Author: JerryPR
  • Self | Rating: 93

    What a giant wine. Needs a couple of hours to breath (after being decanted) Hard to believe this is mostly Merlot. Fantastic nose, lost of big dark fruits with soft tannins. Multiple layers of soft but robust dark fruit. Well continue to get better for a least 5 years
    Author: Phil the Greek
Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

Collector Data For This Wine

  • 1494 bottles owned
  • 159 collectors
  • Average collector rating: 92
    (Out of 159 collectors)