Clos Fourtet

Clos Fourtet

Saint-Émilion Red Bordeaux Blend 2008

David T
9.3

Allen Brothers Ribcap wine.

The nose reveals ruby, ripe; blackberries, dark cherries, black raspberries, black plum with extra skin, poached strawberries with raspberries on the edges of the glass. Limestone minerals, dark spices, touch of black licorice, graphite, dry tobacco, cinnamon, nutmeg, clove & vanilla, dry crushed rocks, steeped tea, anise, cola, dry stones, dark, rich earth, bay leaf with candied & florals that are; withered dark, fresh red, purple & violets with fields of lavender.

The palate is round, lush with dusty, fine tannins. Ripe, ruby fruits of; blackberries, dark cherries, black raspberries, black plum with extra skin, poached strawberries with raspberries on the edges of the glass. Limestone minerals, dark spices, touch of black licorice, graphite, dry tobacco, cinnamon, nutmeg, clove & vanilla, dark chocolate, some caramel, dry crushed rocks, steeped tea, anise, cola, dry stones, dark, dry clay, rich earth, bay leaf with candied florals that are; withered dark, fresh red, purple & violets with fields of lavender. The acidity is round and nicely executed. The finish is classic Bordeaux. Nice balance that begins with fruit then slides into dry earthiness that persist minutes.

Still needs another 5-7 years of cellaring to be at its peak.

Very good with the Ribcap but, not the perfection I look for in this pairing.

Photos of; Chateau Clos Fourtet, century old Clos walls, Owner-Mathieu Cuvelier and another view of Clos Fourtet.
— a month ago

Christina ChampagneJames
with Christina and James
Eric, Shay and 35 others liked this

Domaine de Martialis

Saint-Émilion Red Blend 1986

Domaine de martialis (clos Fourtet)
Saint Emilion 1986
— 5 years ago

Dunn Vineyards

Howell Mountain Cabernet Sauvignon 2004

David T
9.4

Follow up to the Clos Fourtet and to close out the Allen Brothers Ribcap.

The nose reveals, dark, ripe & slightly stewed fruits of; blackberries strawberries, black raspberries, black cherries, dry cranberries & blueberries. Steeped fruit tea, anise to black licorice, dark, fruit liqueur, dry crushed rocks, dry herbs, dry twigs, cinnamon, light nutmeg, clove and vanilla, leather, cedar, graphite, dry tobacco to cigar ash, dark spice, sweet tarriness, eucalyptus with candied mixed in with withering, dark florals & red, blue, purple flowers that are set in lavender.

The palate is, rich, ruby and round. The mouthfeel is glorious. This is a perfect window for a first bottle of the 08 Dunn Howell Mountain. The dusty tannins are round and about 50% resolved. This 04 has another 15-20 years of good drinking ahead of it...properly stored of course. Dark, ripe & slightly stewed fruits of; blackberries strawberries, black raspberries, black cherries, dry cranberries & blueberries. Steeped fruit tea, anise to black licorice, dark, fruit liqueur, dry crushed rocks, slightly, moist clay, dry herbs-sage, dry twigs, cinnamon, light nutmeg, clove and vanilla, lots of dark melted chocolate, mocha powder, leather, cedar, graphite, dry tobacco to cigar ash, dark spice, sweet tarriness, dry, dark earth, limestone minerals, slightly, moist clay, volcanics, eucalyptus with florals that are candied mixed in with withering. They are dark, red, purple, blue & violets that are set in lavender. The acidity is round and near perfection...Colorado rushing river like. The long, well knitted, balanced, elegant finish lasts minutes.

Just misses 95. It will be there in another 5-7 years and could stretch to 96 at its peak.

The advantage Howell Mountain has is it sits above the fog line (more sunlight hours) and benefits from cool nights giving it slightly longer vine fruit ripening & better acidity.

Photos of; the legend, Owner-Winemaker Randy Dunn, an aerial view of his Howell Mountain Vineyard, barrel room and landing pad to process fruit for fermentation.
— a month ago

Christina ChampagneJames
with Christina and James
Josh, Shay and 29 others liked this

La Closerie de Fourtet

Saint-Émilion Merlot Cabernet Sauvignon 2004

Still hitting on all cylinders... I love this, one of the best '09's consistently. #bordeaux #stemilion #2009 #bordeauxwines — 5 years ago

Château Poujeaux

Moulis en Médoc Red Bordeaux Blend 2007

David T
9.2

First, let me say the 07 Bordeaux vintage was largely frowned upon by professional critics. When I tasted it upon release, I had some doubts. However, I have said many times, in all difficult vintages anywhere, there are still producers that made good wine. Especially, if you give them time to evolve in bottle. This 07 has blossomed with 10 years in bottle and an absolutely perfect steak wine.

The nose reveals; smoldering ambers, dry crushed rocks, limestone minerals, ripe blackberries, black cherries, black raspberries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, leather, cedar to saddle-wood, dark rich soils, stones, anise, graphite, old cigar with ash, hints of mushroom, steeped tea, fresh & withering red & dark floral bouquet.

The body is beautiful with; rich, round, velvety, smooth, tarry tannins. This 07 Poujeaux is in top form with plenty of life left ahead...another 7-10years easily. The structure, tension, length and balance are nicely knitted together. It glides effortlessly over the palate. A combination of dark currants & cassis. Ripe blackberries, black cherries, black raspberries, bright cherries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, dark chocolate, mocha bar, vanilla, clove, dark spice, leather, cedar to saddle-wood, dark rich soils, stones, smoldering ambers, dry crushed rocks, dry clay, limestone minerals, dry brush, anise, graphite, old cigar with ash, touch of pepper, hints of mushroom, steeped tea, beautifully, fragrant, violets, lavender, fresh & withering red & dark floral bouquet. The acidity is nicely balanced in the wine. The finish without the steak shows dusty, grainy tannins, good balance in fruit & earth, elegant, ripe fruit and persistent on the palate.

Photos of, the unassuming Chateau Poujeaux by Bordeaux standards, the rootstock & soil structure of the Poujeaux terroir, Cellar with concrete tanks & large oak vats and a wide shot of the Estate.

Producer history and notes...Chateau Poujeaux’s history can be traced back to the 16th Century. At that time, the owner of Chateau Latour, Gaston De L’Isle, owned the estate. Over the centuries, Chateau Poujeaux, like numerous Bordeaux estates has been the property of a multitude of owners.

In fact, the owner of Chateau Beychevelle Marquis François Etienne de Brassier was one of owners. Over the centuries, Chateau Poujeaux was bought, sold, split up and divided. It was not until 1921, when the Theil family became the owners of the property that all the previously divided sections were brought back together again.

The modern era for Chateau Poujeaux began more recently. It started in 2008, when Jean Theil sold Chateau Poujeaux to the Cuvelier family, who were already owners of Clos Fourtet in St. Emilion. Once the Cuvelier family purchased, Mathieu Cuvelier took charge and things changed for the better.

The winemaking facilities were modernized and the farming technique used in the vineyards of Chateau Poujeaux were also changed.

They reduced yields and began picking later, giving them riper fruit. They also moved to an organic vineyard management approach and are looking at biodynamic farming as well. All of this work in the vineyards have helped push the wine quality of the estate. You only need to open and taste some their newer vintages. You’ll notice the improvement in fruit quality and the winemaking practices.

The 68 hectare Moulis vineyard of Chateau Poujeaux is planted to 50% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The terroir is gravel based soils, typical of the area as show in the above photo. The average age of the vines is close to 35 years, although some vines are older.

The debut vintage under the Cuvelier family was the 2008. At Chateau Poujeaux, they are practicing serious vineyard management with the help of Stéphane Derenoncourt, who works with numerous Bordeaux Winemakers on both banks, including the Cuvelier’s property in St. Emilion, Clos Fourtet.

Chateau Poujeaux, fruit is whole berry fermented in a combination of small stainless steel vats, oak barrels and cement tanks with a 25-day cuvaison. Chateau Poujeaux is aged in about 40% new, French oak barrels for an average of 12 months. On average, Chateau Poujeaux produces close to 25,000 cases per year.
— 2 years ago

Mark, Peter and 26 others liked this
Alex Lallos

Alex Lallos Influencer Badge

Fully underrated chateau. Great note @David T
Alex Lallos

Alex Lallos Influencer Badge

Ps I tasted this en premieur in march 08... what a surprise
David T

David T Influencer Badge

@Alex Lallos Thanks Alex.