Description

• Alcohol %: 13 - 14.7%
• Decant Time: 1 hour
• Taste: red cherry, dark plum, tobacco, truffle, earthy, herbal spice, cigar wrapper, silky texture, minerality, fine-grained tannins, long refined finish, balanced oak
• Food Matching: Roast lamb with jus, Grilled or roast beef, Venison or game, Steak and kidney pie, Mushroom-based dishes and truffle pasta, Aged hard cheeses
• Grape Variety: Merlot , Cabernet Franc , Cabernet Sauvignon ,

Tasting note

這支1998年的Clos Fourtet來自聖艾美濃頂級園，成熟但仍保持活力。香氣像是紅櫻桃與深色李子的交織，伴隨煙草、草本香與隱約的松露、泥土氣息。入口柔順、質地絲滑，單寧細緻而有支撐感，酸度與石灰質風土帶來清新礦感，橡木味道被良好整合。酒莊採用人工小籃採收，整串發酵於小型恆溫鋼槽，溫和抽壓保留果實純淨，25–30天浸皮，後期在桶中完成乳酸發酵。酒款於地下酒窖中以60–80%新桶熟成14–18個月。建議醒酒約1小時以去除沉澱並打開香氣。配餐可搭烤羊、紅肉燉煮或帶有菇香、松露元素的料理，細緻的口感與悠長收結相當討喜。

1998 Clos Fourtet is a graceful Saint-Émilion Premier Grand Cru Classé that shows matured complexity without losing freshness. On the nose it unfurls layered notes of dark plum and red cherry, underpinned by tobacco, cigar wrapper, forest herbs and a subtle truffle-earthy character. The palate is silky and medium-to-full, with fine-grained tannins, balanced oak influence from extended élevage in predominantly new barrels, and a coastal limestone-driven minerality that lifts the finish. Winemaking favours gentle handling: whole-berry fermentation in small thermo-regulated vats, manual extraction with pumping-down, 25–30 days on skins and malolactic fermentation in barrel. Aged 14–18 months in 60–80% new oak in underground cellars, the wine remains alive and developing—best enjoyed with an hour’s decant to settle sediment and reveal its layered aromatics. Ideal with roast lamb, braised beef, game dishes or mushroom-rich plates.

Winery

Clos Fourtet是聖艾美濃的頂級酒莊，坐落在山頂石灰土壤，風土明顯。酒莊強調尊重自然：人工採收、用小籃保護果實，整串發酵於小型恆溫槽，採用溫和、最小化的萃取手法，桶中完成乳酸發酵與熟成。地下酒窖、按年份調整新桶比例（常為60–80%新桶）是其特色。團隊重視細節，造就典雅、帶礦物感且耐人尋味的風格。

Clos Fourtet is a Premier Grand Cru Classé in Saint-Émilion, celebrated for wines that reflect their limestone summit terroir. The estate favours gentle, low-intervention work in vineyard and cellar: hand-harvesting into small baskets, whole-berry fermentations in small thermo-regulated vats, soft extraction and barrel malolactic. Aging takes place in underground caves, with a high proportion of new oak tailored each vintage by winemakers such as Jean-Claude Berrouet and Stéphane Derenoncourt under the management of Matthieu Cuvelier. The result is a signature Clos Fourtet style—elegant, mineral-driven and age-worthy.