LA CLOSERIE DE FOURTET Saint Emilion Grand Cru PRESENTATION Clos Fourtet did not start out as Bordeaux wine estate. Even with its picture perfect terroir, Clos Fourtet, due to its proximity to the St. Emilion village was built for use as a defensive fort called Camfourtet during the middle ages. Camfourtet can be loosely translated to Camp Fort. The chateau on the property today was constructed by the Rulleau family. The Rulleau’s were also responsible for evolving the name from Camfourtet to Clos Fourtet in 1868. The modern era of Clos Fourtet begins in 1919, when it was purchased by Fernand Ginestet. The Ginestet family eventually sold Clos Fourtet to raise money for their purchase of Chateau Margaux in 1949. In a convoluted, three way transaction, Clos Fourtet passed to the Lurton family who sold Clos Fourtet in 2001 to the current owners, the Cuvelier family. Before Philippe Cuvelier became a full time Bordeaux wine producer, he made his career in office stationery in Lille. TASTING Closerie de Fourtet is an exciting Bordeaux wine. Located just outside the vil- liage of St. Emilion, over a series of deep, limestone caves, this mineral driven, dark berried, fresh, ripe, opulent, flamboyant wine offers intense, pure flavors, rich textures and spicy aromatics with hints of licorice. TECHNICAL INFORMATION Grape Variety: 75% Cabernet Sauvignon, 17% Merlot, Vinification: The goal is to the tailor to the needs of 6% Cabernet Franc and 2% Petit Verdot. each specific parcel. To accomplish this goal, the wine is vinified in 35 stainless steel vats that vary in size. Cultural methods: the Château feels the mix in the The macerations last up to three weeks. Malolactic older vines is the result of decades of observations, fermentation takes place in a combination of 30% adaptations and optimization on the actual terroir of French, oak barrels with the remainder taking place the estate. They also think genetic diversity results in in tank. an efficient safety-oriented strategy, leading to less exposure to a catastrophic disease or adverse condi- Ageing: The wine is aged in an average of 70% new, tion that could gravely affect a cloned vineyard. To French oak barrels for between 12 and 15 months. help ensure the correct result, cuttings from only the very top vines are propagated. This is a long term and highly time consuming process. 55 rue Ségalier - 33000 Bordeaux - France - Tél. 33 (0) 5 56 24 00 75 - Fax 33 (0)5 56 98 99 82 - [email protected] SARL AU CAPITAL DE 75 000 EUROS - SIRET 404 176 257 00024 - APE 4634Z - RCS BX 404 176 257 - N° TVA FR 71 404 176 257 www.montagnac.com.