History
Clos Fourtet, a Premier Grand Cru Classé in Saint-Emilion, has a rich history dating back to its origins as a defensive fort named Camfourtet in the Middle Ages. The estate was later renamed Clos Fourtet by the Rulleau family in 1868, who also introduced viticulture to the site in the mid-18th century. The property passed through several influential families, including the Ginestet family, who purchased it in 1919 but sold it in 1949 to raise funds for their purchase of Château Margaux. The Lurton family then owned the estate, making significant improvements by reducing the quantity of Cabernet Sauvignon and increasing Merlot, which better suited the damp clay and limestone soils.
In 2001, Philippe Cuvelier, a self-made Parisian stationery magnate, acquired Clos Fourtet from the Lurton family for a reputed €45 million. Cuvelier hired consultant winemakers Stéphane Derenoncourt and Jean-Claude Berrouet, who have since implemented organic and biodynamic practices, emphasizing soil temperature control and freshness in the wine. The estate has continued to thrive under the Cuvelier family, with recent investments including the acquisition of a two-hectare plot of old Merlot and the planting of massal selection Cabernet Franc. This has contributed to Clos Fourtet's reputation for producing elegant wines with chalky tannins, finesse, and a velvety texture.
Terroir
The terroir of Clos Fourtet is characterized by deep limestone and clay soils, which are integral to the winemaking process. The vineyard is situated on the limestone plateau of Saint-Émilion, a location that significantly influences the wine's mineral quality and subtle finesse. The limestone soils provide nutrients to the vines, and the underground caves made of limestone serve as a natural cellar, aging the grand vin to perfection. This terroir imparts unique freshness, minerality, and delicate tannins to the wines, making them a classic and fresh expression of Saint-Émilion. The combination of limestone and clay soils allows Merlot to thrive, contributing to the smoothness and silkiness of the wines, while smaller percentages of Cabernet Franc and Cabernet Sauvignon add aromatic complexity and aging potential.
