Learn everything about Chateau Le Jurat St. Emilion with wine tasting notes, wine and food pairing tips, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Le Jurat is owned by the Mutuelle du Batiments et des Travaux Publics, who purchased the vineyard in 1986. This is not their only investment, they also own the neighboring Right Bank vineyard of Chateau Grand-Corbin.
In the Left Bank, they count Chateau Cantemerle as one of their holdings as well. Located on the far north side of the Saint Emilion appellation. It is situated quite close, and almost borders Montagne St. Emilion on one side, and Pomerol is also not too far away as well.
Chateau Le Jurat Vineyards, Terroir, Grapes, Winemaking
The 7.5-hectare vineyard of Chateau Le Jurat is planted to 80% Merlot and 20% Cabernet Franc. The vineyard is located just due west of the Corbin sector on the same road. The terroir is sand and clay. The vines are planted in one large parcel.
They have old vines, as their vineyard is on average, almost 50 years of age. They have older vines as well, which are more than 60 years of age. To produce the wine of Chateau Le Jurat, vinification takes place in cement vats.
Malolactic fermentation is done in the barrel. The wine is then aged in 25% new, French oak barrels for an average of 12 months before bottling.
The best vintages of Chateau Le Jurat are: 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009 and 2005.
Close to 3,000 cases of wine are produced here in each vintage.
When to Drink Chateau Le Jurat, Anticipated Maturity, Decanting Time
Chateau Le Jurat needs just a bit of time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Le Jurat is usually better with at least 2-3 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Le Jurat offers its best drinking and should reach peak maturity between 3-9 years of age after the vintage.
Serving Chateau Le Jurat with Wine and Food Pairings
Chateau Le Jurat is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Le Jurat is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Le Jurat is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.
Château Le Jurat Wine Tasting Notes
6 Vintages 11,119 Views Sort by Vintage-Rating
|2016||Château Le Jurat (St. Émilion)|
Medium bodied and leaning toward the red side of the style range, the wine is fresh and displays a bit of licorice, coffee bean and floral character. This will drink well young. 87 Points
2,113 Views Tasted Apr 29, 2017
|2015||Château Le Jurat (St. Émilion)|
Medium-bodied, fresh and mineral driven, the blend of 85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon offers plums, cherries and espresso notes. 88 Points
1,230 Views Tasted Apr 29, 2016
|2012||Château Le Jurat (St. Émilion)|
Medium bodied, easy drinking, soft, bright, red, fresh, almost crisp wine with hints of earth and spice for early consumption. 86 Points
1,776 Views Tasted Jan 7, 2019
|2011||Château Le Jurat (St. Émilion)|
85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon were blended to produce a wine with jammy boysenberry and coffee, medium body and a red berry finish. 86-88 Pts
1,295 Views Tasted Apr 24, 2012
|2010||Château Le Jurat (St. Émilion)|
Medium bodied and focused on its fresh, cherry and licorice character, the wine is soft, open and easy to drink today. 87 Points
1,116 Views Tasted Apr 13, 2017
|2009||Château Le Jurat (St. Émilion)|
2009 Le Jurat offers spicy berries in the nose. Medium bodied with a slightly drying finish. 81-83 Pts
3,589 Views Tasted Jun 28, 2010