Learn everything about Couvent des Jacobins St. Emilion with wine tasting notes and wine with food pairing tips. Learn the best vintages, a 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
Couvent des Jacobins History, Overview
Couvent des Jacobins is situated right in the center of the picturesque, Saint Emilion village. The actual chateau is located on the site of an ancient, 13th century Dominican monastery. The Dominican part of the name comes from Saint Dominic de Guzman. The estate takes its name from the order of Friars and preachers that were responsible for the Dominican monastery, Freres Precheurs Jacobin.
The modern era for Couvent des Jacobins begins in 1902 when the property was purchased by Jean Jean. At the time, the Jean family also owned Chateau Trimoulet. Couvent des Jacobins remains a true, family owned vineyard. The current owner and manager of Couvent des Jacobins, Rose Noelle Brode, is a direct descendant of Jean Jean, the estates founder.
Couvent des Jacobins Vineyards, Terroir, Grapes, Winemaking
The 11 hectare Right Bank vineyard of Couvent des Jacobins is planted to 85% Merlot and 11% Cabernet Franc and 4% Petit Verdot. This marks a change in the plantings here, with an increase in the amount of Merlot planted, as well as the addition of Petit Verdot, which was used in the blend for the first time in 2014.
They have vines planted in three different sectors of St. Emilion, giving the estate a mix of terroirs that consist of mostly, sand, clay and some limestone in their soils.
They have old vines, many of which are close to 45 years of age. The vineyard is planted to a vine density of 7,000 vines per hectare. Starting in 2015, the estate moved to 100% organic farming methods.
To produce the wine of Couvent des Jacobins, vinification takes place in traditional, temperature controlled, cement tanks. Malolactic fermentation takes place in a combination of French oak barrels for a portion of the wine and remainder occurs in vat. The wine is aged in an average of 50% new, French oak barrels for between 12 to 15 months prior to bottling.
In 2015, the estate introduced a new wine, a special micro-cuvee made from a selection of their oldest vines, planted in 1961 on sand and clay terroir. “Calicem” is made from 100% Merlot that is aged in a combination of 70% Demi Muid and new, French oak barrels. The wine is riper, richer and deeper than the regular cuvee.
The production is quite small as less than 250 cases are produced from under 1 hectare of old vines. The estate also produces a second wine, Le Menut des Jacobins. On average, production at Couvent des Jacobins is close to 3,250 cases of wine per vintage for this Saint Emilion estate.
When to Drink Couvent des Jacobins, Anticipated Maturity, Decanting Time
Couvent des Jacobins is better with 3-5 years of bottle age. Of course that can vary slightly, depending on the vintage. Couvent des Jacobins is best enjoyed in the first 5-15 years of life.
Younger vintages can be decanted for up to 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 Couvent des Jacobins with Wine and Food Pairings
Couvent 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.
Couvent 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. Couvent des Jacobins is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Couvent des Jacobins Wine Tasting Notes
10 Vintages 20,939 Views Sort by Vintage-Rating
|2017||Couvent des Jacobins (St. Émilion Grand Cru)|
Juicy and fresh with dark red fruits, flowers in its spicy personality, the tannins are soft, the character is forward and the finish is on the bright red berry side. The wine is made from blending 80% Merlot, 12% Cabernet Franc and 8% Petit Verdot.
1,448 Views Tasted Apr 26, 2018
|2016||Couvent des Jacobins (St. Émilion Grand Cru)|
Best wine here in a long time. The fruit is soft and silky, medium bodied and fresh and the finish offers licorice, cherries and spice.
1,157 Views Tasted Apr 29, 2017
|2015||CALICEM CALICEM (Bordeaux Supérieur)|
Deep in color, the wine offers licorice, smoke, espresso, jam, black cherry and wet earth. Full bodied, fleshy soft, round and forward, the texture is soft, the fruits are ripe and you find chocolate covered red fruits in the finish. This is a nice first effort. From the owners of Couvent des Jacobins, this is a parcel selection of old vine Merlot planted in 1961. The wine is micro-vinified, meaning that the wine was fermented and aged in 35% new, French oak barrels ranging in size from 600 liters to 225 barrels. The production is under 250 cases. This is debut vintage.
1,293 Views Tasted May 21, 2018
|2015||Couvent des Jacobins (St. Émilion Grand Cru)|
This is another 2015 that had really stepped up since bottling. Forward, soft and supple, here you find earthy, polished, sweet, cherries, plums and fennel that carry through to the ripe, sweet, red berry and licorice filled finish.
1,666 Views Tasted Mar 12, 2018
Better from bottle, than when last tasted in barrel, the wine has gained in richness, texture and complexity. The forward, soft textured, supple wine offers an earthy, polished, sweet, ripe, plum, cherry and licorice profile with a fresh, ripe, slightly, dusty finish. The wine was made from a blend of 85% Merlot, 11% Cabernet Franc and 4% Petit Verdot.
1,525 Views Tasted Nov 22, 2017
Medium-bodied with a floral edge to the stony plums. Give this wine a few years to come together as it should soften and develop quite well.
1,571 Views Tasted Apr 29, 2016
|2014||Couvent des Jacobins (St. Émilion Grand Cru)|
Medium bodied and soft textured with a fruity charm, this wine has licorice, fresh red fruit and a touch of oak in the finish. 87-89 Pts
1,507 Views Tasted Apr 27, 2015
|2012||Couvent des Jacobins (St. Émilion Grand Cru)|
Medium bodied, fruity, forward and focused on its cherry personality, this is a wine to drink in its youth.
1,451 Views Tasted Nov 8, 2015
Medium-bodied with simple red berries and a chalky finish. 85-87 Pts
1,960 Views Tasted Apr 26, 2013
|2011||Couvent des Jacobins (St. Émilion Grand Cru)|
More interesting on the nose than the palate, this light style of St. Emilion, with its spicy, red berry and herb personality should be enjoyed in its youth.
1,661 Views Tasted Nov 17, 2013
|2010||Couvent des Jacobins (St. Émilion Grand Cru)|
Medium bodied, firm, tannic, bright, crisp, red berry, spice and espresso oriented wine that needs at least another 5 years or so to come around. I prefer the riper, softer, 2009.
1,709 Views Tasted Nov 5, 2016
|2009||Couvent des Jacobins (St. Émilion Grand Cru)|
Licorice, espresso, earth and fresh, ripe black cherries with cocoa lead to a round, forward, soft textured, black and fruit filled wine that can be enjoyed young, or aged for a few years.
2,817 Views Tasted Jan 2, 2015
|1995||Couvent des Jacobins (St. Émilion Grand Cru)|
Light, simple, bright, short red berry dominated wine, with stern tannins.
1,174 Views Tasted Nov 14, 2017