Marks and reviews
The Couvent des Jacobins is set in a very scenic and remote setting in the heart of Saint-Emilion. A relic from the small medieval town, the Jacobins Convent was built in the 13th century. The estate has been renowned for its wine production for nearly seven centuries. Since 2010, Xavier Jean has been at the helm of the estate and is perpetuating the legacy of this illustrious property.
The Couvent des Jacobins vineyard covers 4 different soil types: limestone rock to the east of Saint-Emilion, clay-sand on calcareous “molasses de Fronsadais” and clay-sand on iron ore subsoils to the southwest, and clay-limestone on the northeast plateau of the village. The estate is certified in organic farming and some biodynamic practices are carried out as well.
The 2021 vintage required the greatest attention from the Couvent des Jacobins team. Indeed, the spring frost that hit the vineyard in May made the vintage more challenging. It was precisely these unusual weather conditions that led the estate to rethink its viticultural practices and vinification process. Thus, despite this period of frost, the teams decided to work the vineyard using the practices applied until then and concentrating on controlling and monitoring the health of the vineyard. The organic farming practices carried out were all the more challenging and required meticulous attention. The Petit Verdot variety came as a great surprise during this vintage. This variety proved to be exceptional, lively and possessed freshness, floral and spicy aromas.
Vinification and aging
Following manual harvesting, the grapes are sorted and transported to the cellar in 10 kg crates. The grapes are placed in vats using 100% gravity. A pre-fermentation maceration for 3 to 4 days is carried out. Then, temperature-controlled macerations are adapted to each grape variety. The grapes are macerated between 18 and 27 days with temperature control and without sulphur in order to preserve the freshness and balance of the fruit. Aging takes place in 50% new barrels and 50% in second-fill barrels for 12 to 15 months.
Cabernet Franc (23%)
Petit Verdot (7%).