Everything about Clos des Jacobins St. Emilion, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Clos des Jacobins dates back to the 1700’s. But the modern era begins when it was purchased in 1964 by Jean Georges Cordier. Cordier is a member of the well-known negociant family that is best associated for owning Chateau Gruaud Larose and Chateau Talbot in St. Julien. The Decoster family purchased the St. Emilion vineyards of Clos des Jacobins in 2004 from Gerald Frydman. In part, they were inspired to buy the estate due to the success of their relatives, Florence and Dominique Decoster were having at Fleur Cardinale, also located in the Saint Emilion appellation.
Clos des Jacobins Vineyards, Terroir, Grapes, Winemaking
The 8.5 hectare St. Emilion vineyard of Clos des Jacobins is located not far from the village of St. Emilion. You see it on the right as you drive into the village. However, they also have a small parcel of vines not too far from Chateau Angelus. The vineyards of Clos des Jacobins have a terroir of clay, sand and limestone soil. The vines are planted to 80% Merlot, 18% Cabernet Franc and 2% Cabernet Sauvignon. The vineyard is planted to a vine density of 8,500 vines per hectare. On average, the vines are 30 years of age. But Clos des Jacobins has old vines that are close to 85 years of age located close to Chateau Grand Mayne.
To produce the wine of Clos des Jacobins, vinification takes place in truncated French oak tanks. Malolactic fermentation occurs in barrel. The wine is aged in 80% new, French oak barrels for an average of 18 months. Clos des Jacobins is managed by Thibaut Decoster and Magali Decoster who also own and manage other Bordeaux vineyards in Saint Emilion, La Commanderie and Chateau de Candale. If the Decoster name sounds familiar, you are right. They are indeed related to the Dominique Decoster and Florence Decoster of Chateau Fleur Cardinale.
The Right Bank estate of Clos des Jacobins hired Hubert de Bouard of Chateau Angelus to consult in their wine making as well as in their vineyard management. With Hubert de Bouard’s help and a lot of continuing effort in the Clos des Jacobins vineyards, things look to be turning around for this chateau. In fact, the 2009 vintage produced the best Bordeaux wine I’ve ever tasted from Clos des Jacobins and 2010 is not far behind.
Serving and Decanting Clos des Jacobins with Wine and Food Pairings
Clos des Jacobins is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Clos des Jacobins is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Clos des Jacobins is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
With their new, spare no expense attitude, optical sorting machines are now being used at both St. Emilion estates, Clos des Jacobins and La Commanderie. The Decosters also recently added a new cold room at Clos des Jacobins that will help lower the grapes temperature for the cold prefermentation maceration performed at the property. The production is close to 2,000 cases of Clos des Jacobins wine per vintage. There is a second wine, Prieur des Jacobins.
Clos des Jacobins Wine Tasting Notes
9 Vintages 34924 Views Sort Vintage Rating
2016 Clos des Jacobins ( St. Émilion Grand Cru)
Medium bodied with a smoky, cherry personality, the wine is soft and polished with a plummy, earthy, chocolate finish.
Apr 29, 2017points - Tasted 469 Views
2015 Clos des Jacobins ( St. Émilion Grand Cru)
Medium-bodied, forward, elegant, sweet, fresh, spicy, earthy cherries, espresso and thyme get things off to a good start, before the refined tannins in the finish kick in. 89-91 Pts
Apr 29, 2016points - Tasted 1177 Views
2014 Clos des Jacobins ( St. Émilion Grand Cru)
Medium-bodied, soft and sweet with dark red fruit and chocolate character, this wine has a forward personality. 88-90 Pts
Apr 27, 2015points - Tasted 1570 Views
2013 Clos des Jacobins ( St. Émilion Grand Cru)
With floral and plum notes in the nose, there is a softness in the mouth, finishing with black raspberries and some dryness in the finish. 86-88 Pts
Apr 28, 2014points - Tasted 1938 Views
2012 Clos des Jacobins ( St. Émilion Grand Cru)
Medium bodied, soft and silky smooth, the licorice and black cherry focused wine is definitely going to deliver its pleasures early. The wine was made from a blend of 75% Merlot, 22% Cabernet Franc and 3% Cabernet Sauvignon.
Nov 8, 2015points - Tasted 1344 Views
Coffee, licorice, dark red berries with a round, oaky and slightly dry finish. 88-90 pts
Apr 26, 2013points - Tasted 2053 Views
2011 Clos des Jacobins ( St. Émilion Grand Cru)
Earth, smoke, coffee bean and black raspberry notes open to a medium bodied, forward, soft wine that will be drinkable on release.
Nov 17, 2013points - Tasted 1927 Views
From a blend of 75% Merlot, 23% Cabernet Franc and the rest made up of Cabernet Sauvignon, the wine opens up with black licorice, dark cherry, oak, chocolate and wet earth scents. Medium bodied, round and fresh, at 13.5% alcohol, the wine ends with coffee, licorice and black cherry. 89-92 Pts
Mar 16, 2012points - Tasted 2616 Views
2010 Clos des Jacobins ( St. Émilion Grand Cru)
Floral, black raspberry and licorice in the nose, soft, ripe tannins and a finish with sweet black cherries. This drinks well young, due to the ripeness of the fruit and it should age for at least another 10-15 years.
Nov 3, 2014points - Tasted 3269 Views
There are times when a very good wine, with an easy to get along with personality hits the spot. Especially when you grab the last bottle of the night, splash decant it, and boom, it's ready to go. With its licorice, coffee bean, blackberry liqueur nose, plush, soft textures and fat, juicy, fruit filled silky finish, it was the right wine at the right time. Drink now for pleasure, or age it for more complexity. The wine was made from a blend of 75% Merlot and 25% Cabernet Franc.
Aug 24, 2014points - Tasted 3178 Views
With the assistance of Hubert de Bouard from Chateau Angelus, this property keeps getting better, one step at a time. Earthy, pepper, herbs, plums and coffee aromas catch your interest. The soft, round textures, freshness and vanilla infused black raspberry finish is a pleasure to experience. 90-93 Pts
Mar 14, 2011points - Tasted 3392 Views
2009 Clos des Jacobins ( St. Émilion Grand Cru)
With a perfume that seeks attention due to its fresh earth, tobacco, licorice, truffle and black raspberry profile, this concentrated, plush textured, wine ends with a rich, chocolate covered, ripe, cherry and blackberry finish. The hard work from Magali and Thibault Decoster and their consultant, Hubert de Bouard from Angelus as paid off, as this is the best wine yet from Clos de Jacobins.
Mar 12, 2012points - Tasted 4029 Views
2009 Clos des Jacobins has a nose filled with mixed berries, anise, smoke, espresso, and fresh herbs. Full bodied, with ample dark pit fruit that fills your mouth before you head into the licorice tinted finish. Hubert de Bouard consults for the property. 91-93 Pts
Jun 28, 2010points - Tasted 4863 Views
2005 Clos des Jacobins ( St. Émilion Grand Cru)
Licorice, coffee bean, black cherry and earthy aromas, soft, smooth, silky textures and a plush, rich, plum, fennel and black cherry are found in this wine. This is already starting to drink well and should continue to improve for at least the next decade.
May 31, 2012points - Tasted 3099 Views