Description

• Alcohol %: 14.7%
• Decant Time: 1 hour
• Taste: chocolate, licorice, sea salt, smoke, roasted black cherries, spices, caramel, dried flowers, blackberries, tobacco, leather, dark fruit, plum, mineral, nougat
• Food Matching: grilled lamb, beef stew, mature cheeses, roasted duck, mushroom risotto
• Grape Variety: Merlot : 85%, Cabernet Franc : 10%, Cabernet Sauvignon : 5%,

Tasting note

2005 年的 Clos Fourtet 是聖艾美濃特級園的絕佳代表。這款酒擁有複雜的香氣，包括巧克力、甘草、海鹽、煙燻和烤黑櫻桃，並伴隨著香料、焦糖和乾花的氣息。口感豐富且濃郁，層層疊疊的鹽漬漿果、黑巧克力、粉筆和薄荷葉。餘韻充滿活力且持久，帶有豐富的碎石。由 Jean-Claude Berrouet 和 Stéphane Derenoncourt 精心釀造，從手工採摘到整粒發酵，再到橡木桶中的乳酸發酵，這款酒的每一步都經過精心處理。葡萄園位於聖艾美濃的山頂，石灰岩土壤提供了極佳的排水性，賦予酒獨特的清新和礦物質感。這款酒非常適合搭配烤羊肉、燉牛肉、成熟的奶酪、烤鴨和蘑菇燉飯。

The 2005 Clos Fourtet is a stunning representation of the Saint-Émilion Grand Cru. This wine boasts a complex bouquet of chocolate, licorice, sea salt, smoke, and roasted black cherries, complemented by notes of spices, caramel, and dried flowers. On the palate, it is rich and concentrated, with layers of salt-crusted berries, dark chocolate, chalk, and mint-leaf. The finish is vibrant and long-lasting, with a wealth of crushed stones. Produced by Jean-Claude Berrouet and Stéphane Derenoncourt, this wine is crafted with meticulous care, from hand-harvesting to whole berry fermentation and malolactic fermentation in barrels. The vineyard, located on the summit of Saint-Émilion, benefits from limestone soils that provide excellent drainage and impart a unique freshness and minerality to the wine. This wine is perfect for pairing with grilled lamb, beef stew, mature cheeses, roasted duck, and mushroom risotto.

Winery

Clos Fourtet 是一個特級園，因其釀造出體現聖艾美濃最佳品質的葡萄酒而聞名。酒莊由 Matthieu Cuvelier 管理，釀酒由 Jean-Claude Berrouet 和 Stéphane Derenoncourt 監督。葡萄園位於聖艾美濃的山頂，石灰岩土壤提供了極佳的排水性，並賦予葡萄酒獨特的清新和礦物質感。釀酒過程包括整粒發酵、手工萃取和橡木桶中的乳酸發酵，並根據每個年份的結構潛力進行陳釀。

Clos Fourtet, a Premier Grand Cru Classé, is renowned for producing wines that embody the finest qualities of Saint-Émilion. The winery is managed by Matthieu Cuvelier and the winemaking is overseen by Jean-Claude Berrouet and Stéphane Derenoncourt. The vineyard is situated on the summit of Saint-Émilion, where the limestone soils provide excellent drainage and contribute to the wine's unique freshness and minerality. The winemaking process involves whole berry fermentation, manual extraction, and malolactic fermentation in barrels, with aging tailored to each vintage's structural potential.