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Clos Fourtet enjoys an ideal setting, with its 47 acres of walled vineyard atop a limestone-based plateau. Clos Fourtet was sold in 2001 by the the Lurton family for just under £42 million to the Cuvelier family. By lowering yields, encouraging malolactic fermentation in stainless-steel tanks and employing less new oak, Clos Fourtet shows greater precision.
Rainfall in January was normal in 2009. February and March were very dry. April and May were very rainy. As from May 16th, the rain showers became less frequent and lighter, and this pattern continued almost right up to the harvest, except for a big storm on September 20th, which brought 40mm of rain.
Throughout the growing season, temperatures were around normal, with the exception of 3 days in August when they reached 36°C. From the end of September till October 15th, the weather conditions were excellent for the completion of the ripening process.
Bud-break was slightly later than usual, but the vines budded evenly thanks to warm, sunny weather. Vine vegetation developed a little slowly in April; and flowering began on May 29th. The process went quickly and evenly, finishing as early as June 10th.
Grape-colour change started on July 31st and was completed by August 15th.
The alcoholic fermentations began within 24 hours of the berries being sent into vat. During the fermentation process we carried out 10 pigeages (punching down the cap) during the middle part of the process, so as to gain a good extraction. The vatting period lasted on average 28 days.
A deep, dark, purple colour suave on the nose with ripe fruit aromas of blackcurrant and blackberry coming through. Full and complex on the palate with tight-knit tannins.
Much like 1947, 1961 and 2005, 2009 is a year of almost overly (for Bordeaux) flamboyant and opulent wines with high maturity and low acidity. The tannins are exceptionally ripe, while the wines are quite voluptuous in style. The Left Bank recorded more hours of sunshine than legendary vintages such as 1947 and 1982, and the grapes had higher sugar concentrations than in 2003 and 2005. The key was significant diurnal temperature variations that allowed the grapes to withstand hot daytime temperatures. An exceptional vintage on all levels.