Couvent des Jacobins vines grow over 4 main soil types : the limestone plateau (right in front of Couvent des Jacobins); sandy-clay (mostly clay below 45 centimeters) with a fairly high share of limestone nodules ('molasses du fronsadais') ; sandy-clay (Southwest hill of Saint-Émilion); and clay and limestone (Northeast plateau, bordering the Asteries Plateau at the entrance of Saint-Émilion).
Located in the heart of the beautiful hills, on the former site of a 13th century Dominican monastery in Saint- Émilion, Couvent des Jacobins is one of the gems of French wine heritage. Carefully restored over time, le Couvent des Jacobins is a place of memories, filled with objects which are symbolic, sometimes old and often rare.
Le Couvent des Jacobins was built in 1389 for the Jacobin preaching brothers, a gift made by the Duke of Lancaster, son of King Edward III of England. These Dominican monks, planted a remarkable vineyard around the walls that surrounded the city. During the 16th and 17th centuries, the wines made from the grapes of these vines were recognized as the most characteristic of all Saint-Emilion. In the 1780’s, the monks left the monastery, which then went into the ownership of a succession of various notable families.
Since 1902, the Joinaud–borde family has continued the tradition of the noble vineyards of old, while preserving the soul of this great historic place.
"This is a gift, which I entrust to you, if you have self respect, you must leave it better than I have given it to you." - Jean JEAN
The harvest exclusively takes place by hand, and the wine are barrelled by gravity in oak barrels. Once the ageing is completed, the blend is finalised by letting the wine rest in the cement vats for several weeks. Bottling is undertaken in the underground cellar from the cuvier by gravity. It is in those ideal conditions that the wines of Couvent des Jacobins start their long ageing process.
A blend of merlot, cabernet franc and petit verdot (since 2014), produced from older vines on the estate. Structured, dense, complex yet freshness and acidity throughout vintages. Longer ageing in oaks and target ageing potential beyond 20 years.