Learn everything about Clos Junet St. Emilion with wine tasting notes and wine with food pairing tips. Learn all the best vintages, the history of the property, and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Clos Junet Vineyards, Overview, Terroir, Grapes, Winemaking
Clos Junet is owned and managed by Patrick Junet today. This is a family-owned and managed property as the vineyard has belonged to the Junet family for more than 100 years. They purchased the estate back in 1890, and it has remained in the hands of Junet family since.
The diminutive 3-hectare, Right Bank Clos Junet vineyard is planted to 70% Merlot and 30% Cabernet Franc. The vineyard is located just west of the picturesque village of Saint Emilion. The terroir is limestone, chalk, sand, and clay soils.
To produce the wine of Clos Junet, vinification takes place in vat. Malolactic fermentation takes place in 50% new, French oak barrels. The wine is aged in an average of 50% new, French oak barrels before bottling.
The best vintages of Clos Junet are: 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2010 and 2009.
On average the production is close to 1,200 cases of wine per year.
When to Drink Clos Junet Anticipated Maturity, Decanting Time
Clos Junet is better with at least 2-3 years of bottle age. Of course, that can vary slightly, depending on the vintage. Clos Junet is best enjoyed in the first 8-12 years of life.
Young vintages can be decanted for about 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.
Serving and Decanting Clos Junet with Wine and Food Pairings
Clos Junet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Clos Junet is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Clos Junet is also good when matched with Asian dishes, rich fish courses like tuna, salmon, mushrooms, pasta, and a wide array of hard and soft cheeses.
Clos Junet Wine Tasting Notes
8 Vintages 16,605 Views Sort by Vintage-Rating
|2020||Clos Junet (St. Émilion Grand Cru)|
Violets, toasty oak, spice and ripe dark plums come to the surface in the nose. Medium-bodied, supple and juicy with a tinge of salty tannins and soft fruits in the fresh, red berry finish. This is quite nice. You can enjoy this on release, or age it for more complexity. 91-93 Pts
760 Views Tasted May 20, 2021
|2019||Clos Junet (St. Émilion Grand Cru)|
Medium-bodied with an oaky note on the nose and mouth, the wine is fruity and fresh, with a bright, red berry and green olive finish. This should be a bit better in a few years when the oak integrates. 87-89 Pts
2,178 Views Tasted Jun 8, 2020
|2018||Clos Junet (St. Émilion Grand Cru)|
Thyme, smoke, underbrush, espresso and red fruits open the nose of this medium-bodied, soft, juicy, fresh wine, finishing with a jolt of licorice, dark cocoa, black cherry and plum. This is showing better in bottle than in barrel. You can enjoy this on release, or age it for more complexity. 90 Points
464 Views Tasted Mar 9, 2021
Forward, round and easy to drink, the wine shows an oaky, espresso and licorice dominated, red berry character. This is an early drinking, Right Bank wine of pleasure. 86-88 Pts
1,493 Views Tasted Apr 19, 2019
|2017||Clos Junet (St. Émilion Grand Cru)|
Early drinking, medium bodied, forward and soft, the wine offers a blend of fresh plums, coffee bean and thyme. This is an early drinking, Right Bank wine of pleasure. 87 Points
1,933 Views Tasted Apr 26, 2018
|2016||Clos Junet (St. Émilion Grand Cru)|
Medium-bodied, ripe, forward styled wine. Round textured with espresso, licorice and black cherry on the nose and palate with a dark cocoa and espresso note in the finish. 88 Points
1,876 Views Tasted Jul 9, 2020
|2015||Clos Junet (St. Émilion Grand Cru)|
Medium/full bodied, polished, soft textured and fruity, there is a nice blend of oak, licorice and black cherry here, with black raspberry notes in the finish. This is a nice little discovery for me. The wine was produced using a blend of 70% Merlot and 30% Cabernet Franc. - 88-90 Pts
3,530 Views Tasted Nov 15, 2016
|2014||Clos Junet (St. Émilion Grand Cru)|
A bit too oaky at this stage of the game. The wine is fruity and ripe, with loads of sweet cherries and plums, ending with with plush, round textures. But the finish shows a lot of oak. The wine was made from a blend of 70% Merlot and 30% Cabernet Franc. 85 Points
1,764 Views Tasted Nov 15, 2016
|2012||Clos Junet (St. Émilion Grand Cru)|
Medium bodied, forward, soft and lushly textured, open and already offering its dark cherry, roasted espresso, thyme and plummy charms. This is an early drinking, Right Bank wine of pleasure. The wine was made from a blend of 70% Merlot and 30% Cabernet Franc. 87 Points
2,607 Views Tasted Nov 15, 2016