| Region of Production: | Saint-Émilion AOP |
| Winery Location: | Saint-Émilion |
| Year Established: | 18th century |
| Classification: | Premier Grand Cru Classé B |
Vineyard Holdings
20 ha
- 85% Merlot
- 10% Cabernet Sauvignon
- 5% Cabernet Franc
Top Wines Produced & Inaugural Vintages
- Clos Fourtet, Saint-Émilion Grand Cru: Grand vin. 88% Merlot, 10% Cabernet Sauvignon, 2% Cabernet Franc (2015 vintage). Fermented in stainless steel. Aged for 18 months in 60 to 80% new barrels.
- La Closerie de Fourtet, Saint-Émilion Grand Cru: Second wine.
Average Total Production
- 80,000 bottles
Summary
Clos Fourtet was first used as a military fortress in the Middle Ages, eventually acquiring the name Camfourtet – meaning, roughly, “camp fort.” Viticulture was introduced by the Rulleau family, as was the name change in 1868 to Clos Fourtet. The property, adjacent to the town of Saint-Émilion, was purchased in 1919 by Fernand Ginestat, whose family would go on to trade Clos Fourtet in 1949 with François Lurton in exchange for his stake in Château Margaux. His descendent Pierre Lurton, who manages Cheval Blanc and d’Yquem today, ran the estate in the 1980s. Finally, in 2001, the Lurtons sold Clos Fourtet to its current owners, the Cuvelier family. Philippe Cuvelier, who also owns Château Poujeaux in Moulis, is at the helm, while Stéphane Derenoncourt and Jean-Claude Berrouet consult.
Style & Vinification Techniques
Clos Fourtet is known for its intense, opulently styled wines. Fermentation is performed with whole berries in stainless steel vats, while malolactic occurs in barrel, roughly 60 to 80% new. The wine ages on its fine lees for 18 months before bottling.
Producer Website: Clos Fourtet