Description

• Alcohol %: 13 - 14.7%
• Decant Time: 45 minutes
• Taste: vanillin oak, ripe berry, herb-scented, minerality, delicate tannins, silky texture, medium-bodied, supple fruit, earthy tertiary notes, leather and tobacco
• Food Matching: Roast lamb with red wine sauce, Beef and venison, Lamb leg and shoulder with potatoes, Steak and kidney pie, Mature hard cheeses (e.g. aged cheddar, Comté)
• Grape Variety: Merlot , Cabernet Franc , Cabernet Sauvignon ,

Tasting note

品飲筆記：1983 年的 Clos Fourtet 呈現成熟的酒色，香氣以香草橡木、成熟果實和細緻草本味為主，帶著溫和的礦質感。入口圓潤，單寧已柔化為細碎的顆粒感，口腔中有絲滑的質地與溫暖的熟成風味，如皮革、菸草與森林泥土的尾韻。生產與釀造：酒莊強調尊重自然與風土，手工採收、小籃運輸保存完整果實；以小容量恆溫不鏽鋼槽整顆發酵，採取輕柔的人工下泵萃取，浸皮 25–30 天，完成桶中乳酸發酵後在地下窖陳 14–18 個月（60–80% 新橡木），處處為了保存果味與展現產區個性。葡萄園與風土：酒園位於聖艾美濃高地，石灰岩土壤排水優異，帶來清新礦質與優雅結構。這瓶成熟酒建議短時間醒瓶，讓複雜香氣慢慢打開，配燒羊或經典紅肉菜色最對味。

Tasting note: The 1983 Clos Fourtet shows a mature garnet rim with aromas of vanillin oak, ripe red and darker berry fruit, subtle herbal notes and an underlying mineral thread. On the palate it is medium-bodied and supple — silky texture, restrained but present tannins and a savoury, slightly tertiary profile of leather, tobacco and forest floor that rounds out the fruit. Producer notes: Clos Fourtet describes their wines as smooth, intriguing and seductive, revealing the limestone-driven identity of their summit-site terroir over time. Winemaking notes: Fermented as whole berries in small thermo-regulated stainless vats with gentle manual extraction (pumping down), 25–30 days on skins, malolactic in barrel and aged 14–18 months with 60–80% new oak in underground caves. Vineyard notes: Situated on the summit of Saint-Émilion, Clos Fourtet’s limestone soils provide superb drainage and bring freshness, minerality and delicate tannins. Hand-harvested grapes are brought in small baskets to preserve integrity. This is an elegant, evolved expression best enjoyed with a short decant to lift tertiary aromatics.

Winery

Clos Fourtet 為聖艾美濃的頂級酒莊之一，立足於丘頂石灰岩風土。酒莊崇尚以人手與時間去呵護葡萄：手工採收、小籃運輸、整顆發酵，再以地下窖長時間在橡木桶內陳年。整體作法謹慎、低干預，重視果實完整與產區特質，讓酒隨時間逐步呈現層次。

Clos Fourtet is a Premier Grand Cru Classé estate in Saint-Émilion known for producing wines that reflect the limestone summit terroir. The team works with gentle, manual methods: hand-harvest, small-basket transport, whole-berry fermentation in small vats, and careful oak ageing in underground cellars. Their approach emphasises purity, terroir identity and slow evolution in bottle.