2025 Clos Fourtet Saint-Émilion Premier Grand Cru Classé
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| Type of Wine | |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2025 |
| Grape | , , |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2032 - 2065 |
| Available as of | Jun 4, 2028 |
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Clos Fourtet 2025 confirms once again why this historic estate belongs to the absolute top of Saint-Émilion. The wine comes from the famous limestone plateau west of the medieval town and combines the concentration of a warm growing season with the freshness and tension so characteristic of these exceptional terroirs. The result is a vintage of great precision, remarkable purity, and excellent aging potential.
Clos Fourtet: top wine from the limestone plateau of Saint-Émilion
Since 1955, Clos Fourtet has belonged to the select group of Premier Grand Cru Classé wine estates in Saint-Émilion. The château is situated in an exceptional location on the highest part of the western limestone plateau, close to the historic Grandes Murailles. This location plays a crucial role in the style of the wine. The limestone soils act as a natural buffer against extreme weather conditions and ensure a combination of ripeness, freshness, and minerality.
The vineyard covers 22 hectares and is primarily planted with Merlot, supplemented with Cabernet Franc and Cabernet Sauvignon. The average age of the vines is approximately 35 years. Under the leadership of the Cuvelier family and with the support of experienced advisors, work here is carried out with great attention to terroir expression and precision in both the vineyard and the cellar.
The exceptional circumstances of the 2025 Bordeaux vintage
The 2025 growing season took place under particularly favorable conditions. A relatively dry spring was followed by a warm and sunny summer, while cool nights ensured that the grapes retained their freshness. The combination of sunshine hours, limited rainfall, and large temperature differences between day and night resulted in grapes with excellent aromatic concentration and a striking balance between ripeness and acidity.
Yields remained relatively low at approximately 28 hectoliters per hectare. The small berries provided great concentration and structure without the wine losing its elegance. Rain at the end of August ensured that the grapes could complete their ripening optimally. The harvest took place between September 9 and 22 under virtually ideal conditions.
The final blend consists of 84% Merlot, 10% Cabernet Franc, and 6% Cabernet Sauvignon. With this, Clos Fourtet remains true to its distinctive style, in which ripe fruit, tension, and limestone influence take center stage.
How does Clos Fourtet 2025 taste?
Clos Fourtet 2025 presents itself with a deep color and a strikingly bright aromatic expression. On the nose, black cherries, cassis, ripe plums, and dark forest fruits dominate. Behind these follow refined notes of violets, graphite, wet stone, and subtle spices.
The taste combines power with refinement. The ripe fruit forms a concentrated core, while the limestone soils provide tension and precision. The tannins are abundant but remarkably fine in structure. This results in a wine with great depth and length without becoming heavy or sluggish.
What impresses most is the balance. Despite the warm vintage, the wine remains energetic and tightly defined. The finish is long, mineral, and refined, with notes of dark fruit, spices, and chalky freshness that linger for a long time. The style of 2025 seems built on purity, precision, and elegance, qualities often associated with the estate's greatest vintages.
Grape varieties, vinification and aging
The grapes are carefully selected before being processed as whole, uncrushed berries. Fermentation takes place in small, temperature-controlled stainless steel tanks. Through manual pigeage, a controlled extraction is achieved, with an emphasis on finesse and aromatic precision.
Following alcoholic fermentation, malolactic conversion takes place in tanks. Subsequently, the wine ages for 14 to 18 months in the château's underground cellars. This involves the use of a combination of new and used French oak barrels, supplemented by a small proportion of aging in amphorae. This approach supports the wine's structure without overpowering the purity of the fruit.
When to drink Clos Fourtet 2025?
Clos Fourtet 2025 possesses all the characteristics of a great cellar wine. The combination of low yields, concentrated fruit, limestone freshness, and refined tannins gives the wine impressive development potential. Although the wine will already provide much pleasure after a few years of bottle aging, its greatest potential clearly lies in the longer term.
Expected drinking window: 2033-2065+.
| Available as of | Jun 4, 2028 |
|---|---|
| Packing information | Box |
| Type of Wine | Red |
| Country | France |
| Region | Bordeaux |
| Appellation | Saint-Emilion |
| Icons | Icon France |
| Winery | Chateau Clos Fourtet |
| Grape | Cabernet Franc, Cabernet Sauvignon, Merlot |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2025 |
| Drinking as of | 2032 |
| Drinking till | 2065 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Promotion | On Sale |
| Parker rating | 96 |
| James Suckling rating | 98 |
| Vinous rating | 98 |
| Tasting Profiles | Aards, Complex, Donker fruit, Droog, Houtgerijpt, Krachtig, Kruidig, Mineraal, Rijk, Rond, Tannines, Vol |
| Drink moments | Barbecue, Borrelen, Cadeau!, Iets te vieren, Indruk maken, Lekker luxe, Met vrienden, Open haard, Romantisch, Summer party, Terras |
| Sommy Pairing Beschrijving | Deze Merlot-gedomineerde Clos Fourtet toont diepe granaatpaarse kleur en opent met rijpe bramen, pruimen en wilde bosbessen, omgeven door tonen van bosbodem, lavendel, bakkruiden en een fijne mineraliteit, terwijl de zachte tannines en frisse zuurgraad zorgen voor een fluwelige, lange afdronk. Daardoor vormt hij een perfecte partner voor rundvlees, lam, wild, rijke kazen en stoofschotels omdat hij zowel de vette, umami-rijke elementen balanceert als de kruidigheid en aardse smaken versterkt. Bereidingswijzen die bijzonder goed werken zijn gegrild of dry-aged ribeye en herbebonde lamsbout, langzaam gestoofde sukadelappen of ossobuco in rode wijn, en gerechten met jeneverbessen of rozemarijn, evenals goed gerijpte harde kazen. |
Parker
(94-96) Unfurling in the glass with notes of dark berries, plum and kirsch mingled with hints of iris and anise, the 2025 Clos Fourtet is full-bodied, ample and layered, with a multidimensional textural profile, tangy acids and a long and penetrating finish. To moderate extraction, fermentations were kept cool, at around 24 degrees Celsius, with only punching down. It's a blend of 84% Merlot, 10% Cabernet Franc and 6% Cabernet Sauvignon.
Reviewed by: William Kelley - Published: Apr 30, 2026
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James Suckling
(97-98) A deep and layered red with chocolate, berry, cherry, orange peel and some limestone aromas and flavors. Medium-bodied with lovely fruit and a tangy and vivid finish. Bright acidity comes out at the end. The clarity of fruit is exceptional. 84% merlot, 10% cabernet franc and 6% cabernet sauvignon. Clos Fourtet St.-Emilion 2025
James Suckling - Senior Editor
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Vinous
(96-98) The 2025 Clos Fourtet is elegant, polished and super refined. Bracing mineral notes cut through a core of dark red and blue-toned fruit. Spice, mocha, new leather and licorice all meld together. Seamless and profoundly elegant, the 2025 impresses with its sensual personality, soft contours and magnificent balance. Time in the glass brings out touches of blood orange and white pepper that lend explosive brilliance through to the gorgeous, sustained finish. The team opted for cool fermentations in the cellar. Most lots saw 21-26 days on skins, which is on the shorter side. Clos Fourtet has recently shifted to doing malolactic fermentation in tank instead of in barrel, which has naturally lowered the wines' oak imprint, highlighted fruit purity and softened their contours. The 2025 is positively stellar. Tasted two times. Grand Vin. Drinking Window: 2035 - 2065.
- By Antonio Galloni on April 2026
(94-96) The 2025 Clos Fourtet was picked between September 9 and 22, the second earliest after 2003, with a yield of 28 hl/ha. It underwent a lighter extraction at a slightly lower temperature, 24°C, during natural fermentation. It has a bright nose, a mélange of red and black fruit, orange rind and touches of crushed stone emanating from the limestone. The palate is medium-bodied, with succulent ripe tannins, leaning more towards red fruit on the mid-palate. Subtle touches of graphite and white pepper emerge towards the citrus-fresh finish, with commendable length, gentle grip and satisfying sustain. This is a great Clos Fourtet that should age well in bottle. Drinking Window: 2032 - 2055.
- By Neal Martin on May 2026
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Clos Fourtet owes its reputation to the Rulleau and Carles families, lords of Figeac, who acquired these vineyards in the 18th century with a special natural drainage. In 2001, Fourtet came into the possession of the Cuvelier family, who kept Fourtet's status as 1st Grand Cru Classé with great passion and investment. This noble 1st Grand Cru Classé is located right in front of the great church of Saint-Emilion, almost in the historic heart of the ancient town. The cellars of the walled vineyards (the Clos) consist of no less than three floors of corridors carved in the caves. Almost as impressive as the wine.
Deze Merlot-gedomineerde Clos Fourtet toont diepe granaatpaarse kleur en opent met rijpe bramen, pruimen en wilde bosbessen, omgeven door tonen van bosbodem, lavendel, bakkruiden en een fijne mineraliteit, terwijl de zachte tannines en frisse zuurgraad zorgen voor een fluwelige, lange afdronk. Daardoor vormt hij een perfecte partner voor rundvlees, lam, wild, rijke kazen en stoofschotels omdat hij zowel de vette, umami-rijke elementen balanceert als de kruidigheid en aardse smaken versterkt. Bereidingswijzen die bijzonder goed werken zijn gegrild of dry-aged ribeye en herbebonde lamsbout, langzaam gestoofde sukadelappen of ossobuco in rode wijn, en gerechten met jeneverbessen of rozemarijn, evenals goed gerijpte harde kazen.
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