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!
Author: Robert Parker
International Wine Cellar | Rating: 94
Bright, deep ruby. Slightly porty yet fresh on the hugely ripe nose, offering scents of medicinal cherry, minerals, licorice and roasted meat. Plush, seamless and wonderfully deep, with sexy sweetness leavening by strong minerality. One of the fullest and most mouthfilling wines of this fleshy vintage. Not hugely complex--in fact a bit youthfully monolithic today--but wonderfully dense wine with fully ripe, sweet tannins and superb persistence.
Author: Stephen Tanzer
Issue: July/August 2012
Jancis Robinson | Rating: 16
Dark core. Intense blackcurrant-cordial aroma. Sweet and almost New World in that sweetness and a touch of mint. Rich and glossy. (JH)
Author: Julia Harding MW
Wine Spectator | Rating: 93
Rather ripe, but nicely framed by singed apple wood, which keeps the core of damson plum, black currant and black cherry flavors at bay for now. Licorice root and black tea notes undercut the finish, which is on the grippy side. This opens steadily in the glass, too. Merlot, Cabernet Sauvignon and Cabernet Franc.