Fou' Foune

I still taste apricots in the 2011. Likewise, to me at least 2007 (2009 bottling) Lou Pepe Kriek has lots of cherries in it. What I tend to find is that the fruit doesn't fall off, it's the funk/acidity/etc that goes up that can in some cases mask the fruit a bit, but it's still all there. I've seen reviews of 10 year old bottles of fruited lambic that state that they can still taste the fruit quite clearly for example.

 

I believe the bottle @Steve_Oldrati and I a couple months ago had was a 2011. Really pleasant amount of funk/acidity and definitely agree that the fruit was quite prominent as well. Really stellar overall.

 

i hate fou'foune aged. it becomes so sour and tooth enamel shattering that you lose the flavors of the apricot and everything else basically. its so perfect fresh or within a year. i had a 2008 bottle in 2010 and struggled with it. but i also had a 10 year old bottle that was pretty awesome, so maybe far long term it gets out of this acidic bomb phase.

i find most cantillon fruit lambics are best fresh

lamvinus - best fresh
fou'foune - best fresh
kriek - fresh or aged
viggy - fresh but ages amazing
gambrinus - i am biased as this is my LEAST favorite but it can age ok.
LP kriek - fresh is amazing, aged is amazing.
LP framboise - fresh is amazing, never had it aged

cannot comment on one off.'s. also, every year/batch is different where some have aged better than others. i had a 7 year old lamvinus that was less acidic/sour than a 2-3 year old bottle.

 

i find the LP series to hold up far better long term, and krieks in general. i've had 12+ year old cantillon kriek, 10 year old LP kriek, and they were nails.

 

I've had 2007 (bottled 2009) LP Framboise a few times in the last couple months and still tasted plenty of fruit.
I've also had bottled 2005 St Lam that was delicious as well