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    • Ownership

      Rose-Noëlle BORDE & Xavier JEAN.

    • Director

      Denis POMAREDE.

    • Oenologist

      Ludwig VANNERON.

    • Origin

      Grand Cru Classé - Saint-Émilion.

    • History

      In the JEAN and JOINAUD families since 1902.

    • Estate size

      About 10.7 hectares.

    • Vineyard age

      Plots of age varying from 10 to 55 years.

    • Yield

      About 29Hl per hectare on the 3 hectares that did not freeze. The production elsewhere in the estate was minimal.

    • Production

      About 800 cases.

    • Blend

      80% Merlot / 12% Cabernet Franc / 8% Petit Verdot
      The 2017 vintage contains a slightly higher proportion of petit verdot (nearly 8% in the blend) than in the previous three vintages since we harvested our first petit verdot in 2014. The plot, on clay limestone on the Northeast plateau at the entrance of Saint-Émilion was relatively well preserved from the late freeze of 2017, developed well and was harvested late and ripe.

    • Vine works

      Traditional 4-way ploughing; eco-dynamic cultural methods, including strictly no herbicides, proactive disease management, moderate fertilizing; yield management through green harvesting when appropriate; hand harvests and parcel-specific selection according to phenolic maturity and vintage conditions. Vine works at Couvent des Jacobins were undertaken using organically certified products, with a target certification by 2020. Harvesting took place between September 28, 2015 and October 16, 2015 (October 15 for the petit verdot).

    • Harvest

      Traditional 4-way ploughing; hand harvests with double sorting; parcel-specific selection according to phenolic maturity and vintage conditions; harvests between 26 September 2017 and October 13, 2017. 2017 was the second year in a row during which we undertook all vine works with organically certified products, with a target organic certification by 2020.

    • Winemaking

      Parcel-specific vinification in our new small-scale tronconic stainless steel vats; pre-fermentation maceration of 2-5 days at 5°C-8°C; temperature-controlled macerations of 20 to 35 days; moderate extraction following regular tasting; "Whole-berry" vinification with manual pigeage for the petit verdot; vinification without added SO2 for the cabernet franc.

    • Ageing

      Likely 12 to 15 months ageing, with 60% new barrels, 40% barrels of 1 wine.

    • Miscellaneous Data

      14% vol. / Total Acidity: 3.48 / pH: 3.74 / Volatile Acidity: 0.40 / Anthocyans: 720.

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Objet :
* Mandatory fields
creation vinium