| Fourtet 2006 • July 2007 | CLOS FOURTET
1st Great Classified Growth
2006 vintage
Geographical situation:
On the limestone-clay plateau opposite the collegiate church of Saint Emilion.
Surface area:
20 hectares (49.4 acres), of which 19 hectares (46.93 acres) are in production.
Density of plantation:
6,000 plants per hectare
Grape varieties:
- 85 % Merlot
- 10 % Cabernet Sauvignon
- 5 % Cabernet Franc
Average age of the vines:
30 years
Vineyard management:
Clos Fourtet practises sustainable viticulture methods for its vineyard. Grass is seeded between the rows, while the soil directly between the vine plants is ploughed.
The vines are pruned with two long canes, which are later de-budded to the required number of buds. They are de-leafed on the east-facing side at the end of June, and on the west-facing side at the end of August. Crop thinning is carried out at the beginning of the grape colour change. This all results in evenly spread out grapes which are well ventilated for good ripening.
2006 vintage :
Weather conditions :
There was little rain during the winter with two weeks of light frosts in January and at the end of February. High rainfall in March (120 mm), helped to replenish some of the reserves of water in the soil and subsoil. The low temperatures in March and the very heavy rains delayed the bud-break.
The last two weeks in April were hot and dry. In June, rainfall was low, and the temperatures were very high; July and August however had long periods of rain.
Growing season:
The bud-break was late and occurred on April 5. The growing season then went quite quickly thanks to hot weather in May, reaching the mid-flowering point by June 5.
The July and August temperatures and rainfall then prolonged the growing season and therefore delayed the completion of grape colour change. At the same time as the second de-leafing at the end of August, we culled those remaining bunches that had not completely changed colour so as to maintain an even ripening overall.
The excellent health of the fruit and the high quality clay soils enabled the grapes to reach full ripeness, in spite of the high September rainfall. The picking began on September 23 and finished with the Cabernet Sauvignon on September 30.
Vinification:
We did not do a pre-fermentation, cold maceration. The alcoholic fermentation was carried out in the usual way with manual punching down of the cap of skins in the middle of the fermentation, on grapes that were not crushed at harvest reception.
Tasting:
A purple ruby colour reflecting the full-bodied, deep character of the wine. Black cherry, floral aromas on the nose with a touch of chocolate and subtle hints of oak. Sensual and savoury on the palate as a whole, a very pure wine, underpinned by silky tannins and a mineral freshness.
Contact
Clos Fourtet – 1 Châtelet Sud – 33330 Saint-Emilion
Tel : +33 (0) 557 247 090 – Fax : +33 (0) 557 744 652
E-mail : closfourtet@closfourtet.com | |
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