Tasted at Bordeaux Index's annual 10-Year On tasting in London.The 2006 Clos Fourtet has a ripe, forward kirsch and iodine-scented bouquet, blueberries emerging time with just a faint touch of volatility that in some ways has become part of this Saint Emilion's character profile. You have to stand back and admire its bavura. The palate is maturing nicely, better than 2006 Troplong-Mondot with black cherries, blackcurrant, tar and Asian spices. This is nicely focused and shows superb freshness, a Saint Emilion that appears to have meliorated in bottle. Tasted January 2016. Drink 2016-2030.
– eRoebrtParker.com, May 2016

Engaging and vibrant in its soft plum character. Expect waves of raspberry, red cherry, tobacco, black olive, white pepper, soot, campfire, all curling up out of the glass. A great quality wine, gentle and welcoming, and full of estate signature. This was tasted a good 12 hours after opening, and yet it was still full of life - a great sign that this has a long life ahead of it. Stephane Derenoncourt and Jean-Claude Berrouet consultants. 80% new oak, Mathieu Cuvelier owner.

A blend of 80% Merlot and the rest equally split between Cabernet Sauvignon and Cabernet Franc, this wine has a dense purple color and a beautifully sweet nose of blackberry and blueberry fruits intermixed with acacia flowers, charcoal, and some subtle oak. The wine is nicely textured, medium-bodied, and very concentrated for a 2006 St.-Emilion, with a certain degree of opulence and sucrosite. This is a beauty, with moderate tannins in the finish. Anticipated maturity: 2013-2027. If you haven’t gotten on the Clos Fourtet bandwagon, now is the time, as demand will certainly increase. Drink 2013-2027.
– Robert Parker (Wine Advocate #181, Feb 2009)

Crushed blackberry, dark chocolate and spices on the nose follow through to a full body, with very soft tannins that turn silky and refined. Fresh, rich and racy. Better than previously reviewed. Best after 2013.
– JS (WineSpectator.com, June 2009)

Good bright medium ruby. Subdued but pure aromas of plum, truffle and smoke. Smooth and suave but my sample began a bit featureless. With aeration, though, this showed a very silky texture and very good length, but the tannins remained a bit dusty. A bit hard to figure today, but this elegantly styled wine appears to have been gently extracted, and that's all to the good.

Full medium ruby. Musky, slightly reduced nose offers black plum, licorice and dark chocolate. Full and lush, with attractive mid-palate sweetness to the dark berry and toasty oak flavors. This slightly chunky, modern-style wine strikes me as still a bit reduced, and the big, mouthdusting tannins call for at least a few years of patience.
– vinous.com, May 2009