"I love this wine, which is made by the regisseur Tony Ballu of Clos Fourtet. You would have to have head your head buried in the gravel and limestone of St.-Emilion not to know that Clos Fourtet has been one of the superstars of the appellation for nearly a decade now. This blend of 90% Merlot and 10% Cabernet Sauvignon (only 300 cases) was crafted from 34 hectoliters per hectare and had surprisingly modest alcohol for a St.-Emilion, 13.5%. Its terrific dense purple color to the rim offers up notes of wet rocks, blueberry, blackberry, spring flowers, and hints of charcoal and barrique. Opulent, even voluptuously textured, with terrific mouth-coating glycerin and an almost skyscraper-like texture, this is a seamless, beautifully rich, yet elegant (because of the freshness) style of St.-Emilion that should drink well for 10-15 years. It won't make old bones."
92-94 Punkte www.erobertparker.com