Clos Fourtet - Saint-Emilion Grand Cru 2003 4df5d4d9d819b397555d03cedf085f48

Wine Spectator

91 / 100

byJames Molesworththe6/12/2018

Shows a singed edge to the core of blackberry and black currant fruit, with alder, cedar and tobacco accents weaving through the finish. This has moved into secondary notes, and while this shows length and range, the energy is slightly muted. Drink now through 2025. 3,750 cases made.

Wine Advocate

98 / 100

byRobert Parkerthe8/29/2014

This magnificent wine, which is just beginning to come into full maturity, boasts an inky/purple color as well as copious notes of blackberries, licorice, violets, and a striking chalky minerality. Full-bodied, voluptuously textured and stunningly pure, this great Bordeaux is one of the vintage’s superstars. The finish lasts 40-45 seconds in this majestic, multidimensional St. Emilion. It should continue to drink well for 10-15 years, but why wait?

Guide de la RVF des meilleurs vins de France

/ 100

the9/1/2006

Nez puissant et belle maturité, fruits noirs et résineux : bouche dense et très chaleureuse, avec une trame tannique très solide et une certaine fermeté. Un grand potentiel.

Wine Advocate

94 / 100

byRobert Parkerthe4/24/2006

This estate has come back strongly under new ownership, and the quality of the wines now exhibits the tremendous potential of this extraordinary terroir on the limestone plateau just outside the walls of St.-Emilion. Sampled three times from bottle, the 2003 Clos Fourtet is the finest wine I have ever tasted from this estate. Made in a full-bodied, extravagantly rich style, it is just beginning to close down, but it is easy to see the layers of concentrated black cherry, plum, and licorice-infused fruit. There is also a subtle hint of charcoal as well as loads of mineral, flower, blackberry, and creme de cassis characteristics. This full-flavored, opulent, glycerin-filled 2003 offers impressive richness, silky tannin, and a long, 45+ second finish. It will benefit from 2-3 years of bottle age, and drink well for two decades or more.

Wine Spectator

93 / 100

byJames Sucklingthe3/31/2006

Superclean with blackberry, violets, dark chocolate and hints of oak. Full-bodied, with layers of ripe tannins and a long, long finish. Gorgeous. Tight and structured. Best after 2009. 3,500 cases made.

Guide de la RVF des meilleurs vins de France

/ 100

the9/1/2005

Robe pourpre dense aux reflets violets, nez intense de fruits noirs, de cuir, d'épices, offrant une belle richesse et de la maturité. Bouche dense avec une belle profondeur, des tanins très présents et encore fermes, de la structure et une bonne persistance aromatique.

Guide de la RVF des meilleurs vins de France

4 / 10

the6/1/2005

Fin, Racé, persistant, tout en délicatesse et en fraîcheur.

Wine Advocate

92-95 / 100

byRobert Parkerthe4/29/2005

This continues to be the most compelling wine I have ever tasted from Clos Fourtet. A sumptuously rich, heady, full-bodied effort, it exhibits an inky/ruby/purple color, a gorgeous texture, tremendous opulence, power, and concentration, and loads of black raspberry, currant, and licorice-infused notes with hints of espresso and white chocolate. It is a ripe, low acid, layered, multidimensional effort that should be at its finest between 2008-2022.

Le Point

17 / 20

byJacques Dupontthe1/1/2005

Nez confitures de baies noires, cassis, myrtilles, cerise noire. Attaque tendre en bouche, du gras mais aussi du fruit, un tannin onctueux, abondant sans aucune dureté, beaucoup de charme. Grand vin.

Guide Hachette

/ 100

the1/1/2003

Philippe Cuvelier présente un magnifique 2003, très représentatif du plateau calcaire. Un ensemble riche et puissant, mais d'un grand classicisme à tous les stades de la dégustation, avec en plus cette race, cette typicité, cette aptitude à la garde des grands Saint-Emilion.