Deep garnet-hued with just a hint of amber creeping in, the 2000 Clos Fourtet is the last vintage produced under the Lorton family before the Cuvelier family's arrival in 2001. It has a gorgeous nose of ripe red and black cherries and assorted darker fruits intermixed with smoky tobacco and truffly earth. On the palate, it's rich and medium to full-bodied, with a layered, expansive mouthfeel, soft tannins, and a great finish. I love it today, yet it will keep for another 15-20 years. Drink 2026-2046.

The first offering in what turned out to be a remarkable decade for this property, the 2000 Clos Fourtet was the finest wine produced here in many years, but it was subsequently eclipsed by the 2003, 2005, 2008, and 2009. The dense plum/purple-tinged 2000 exhibits notes of wet rocks, camphor, blackberries, and cassis. Full-bodied with tremendous density, it appears to have shed much of its tannin, and is through its adolescent stage. It should continue to evolve effortlessly for another decade.- RP

Clearly this has entered its prime time drinking window. Silky and round, the licorice, dark plum, cherry and earthy nose is starting to come out. Full bodied and plush, the wine shows a lot of ripe, sweet, fruits and earthy characteristics in the soft textured finish. Read more at:https://www.thewinecellarinsider.com/wine-tasting-note/?vintage=2000&wine=Clos%20Fourtet

Ripe and thickly layered, with boysenberry and fig paste flavors taking the lead, pushed by some hefty ganache and black licorice notes. The finish has an ample roasted apple wood injection holding sway, though there's good underlying cut thanks to a buried chalky minerality. Still seems like this will rely more on extraction in the end.--Blind 2000 Bordeaux retrospective (December 2015). Drink now through 2023. 4,583 cases made. — JM

This was the last vintage at Clos Fourtet under the ownership of the Lurtons. They made fine wine, but the potential of the property was never quite realized. The wine just fails to excite: it is rich and concentrated with ripe tannins and some sweetness, but at the same time, there is a layer of acidity and structure which gives the wine a firm, solid shape. ROGER VOSS