Having just had the 2003 and 2005 from my cellar, I can attest to the magnificent turnaround in quality this famous estate on the eastern side of St.-Emilion has achieved. All of it is attributable to its dynamic proprietor, Philippe Cuvelier. The 2012 Clos Fourtet (usually 85% Merlot and 15% Cabernet Franc) has beautiful blackberry and blueberry fruit and an inky purple color. With flawless integration of acidity, tannin, wood and alcohol, a full-bodied mouthfeel and stunning richness, this is impressive and certainly one of the vintage's top wines. It should evolve beautifully for 15-20 years, and be drinkable in 3-4. Yields were a modest 32 hectoliters per hectare with the alcohol at 14%.xt decade they become incorporated into Clos Fourtet. Another great success for Cuvelier and his estate manager, Tony Ballu. Drink: 2013 - 2028

The 2012 Clos Fourtet is deep, fleshy and quite seductive. Sweet red cherry, plum, dried flowers, sage and rosemary flesh out in a pretty, gracious Clos Fourtet that offers lovely balance to match its mid-weight, restrained personality. This is a lovely showing, and a wine that should drink well with minimal cellaring. The 2012 preserves lovely freshness, but it should also drink well with minimal cellaring. There is plenty to admire, that much is sure. The 2012 is 86% Merlot, 10% Cabernet Sauvignon and 4% Cabernet Franc that spent 18 months in French oak, 60% new.

Having just had the 2003 and 2005 from my cellar, I can attest to the magnificent turnaround in quality this famous estate on the eastern side of St.-Emilion has achieved. All of it is attributable to its dynamic proprietor, Philippe Cuvelier. The 2012 Clos Fourtet (usually 85% Merlot and 15% Cabernet Franc) has beautiful blackberry and blueberry fruit and an inky purple color. With flawless integration of acidity, tannin, wood and alcohol, a full-bodied mouthfeel and stunning richness, this is impressive and certainly one of the vintage's top wines. It should evolve beautifully for 15-20 years, and be drinkable in 3-4. Yields were a modest 32 hectoliters per hectare with the alcohol at 14%.

An opening punch of clove and turmeric spice, this is gourmet and enticing, with velvety tannins that are softly layered upon each other, buidling slowly through the palate to cradle the fruit. Waves of grilled cedar, campfire smoke, black cherry conserve, salted cracker and oyster shell salinity, moreish and irresistable. Beginning to melt and show its gentle side, this is great to drink now with a carafe, but can wait. 60% new oak. Stephane Derenoncourt and Jean-Claude Berrouet consultants.

A silky and shy red with blueberry and bramble berry character. Full body, fine tannins and a fresh finish. It grows on the palate. Lovely tannin texture. Better in 2016.

Juicy and open, with a bright mix of strawberry, pomegranate and cherry fruit laced with a pleasantly firm structure. Shows more flesh and dark fruit with aeration, releasing a pleasant graphite note and hinting at buried perfume. Should be solid with some aging. —J.M.

The Clos Fourtet has a far more restrained bouquet than exhibited in recent vintages, with well defined black cherries, fresh strawberry and a touch of cracked black pepper. The oak is very well integrated. The palate is medium-bodied with fresh blackberry and fresh raspberry fruit. It is missing a little depth on the mid-palate, but I appreciate the linearity and focus on the finish. Very fine. Tasted April 2013.

[86M/10CS/4CF] Ripe black fruit nose; classic limestone plateau finesse and elegance; fresh and full with a fine, as yet a little oak dry, tannin, ripe and sweet in fruit, long in the mouth, great finesse, clear mineral aromas, long, subtle finish. This will make a fine bottle of graceful top St Emilion. 2018-28 [M.Schuster, Bordeaux Mar/Apr 2013]

Ruby-red. Expressive aromas of raspberry, dark chocolate and sexy oak. Lush on entry, then rich, vinous and deep, displaying very good balance and rich dark fruit and herb flavors. Finishes with serious but even tannins and very good persistence. This brooding wine has real potential in the context of a tough vintage.