Order the best wines of the Clos du Jaugueyron on Comptoir des Millésimes. Wines from the estate.
Clos du Jaugueyron has a long history in the Margaux and Haut Médoc appellations dating back to 1898. However, the modern era of the estate began in 1993, when it was bought by Michel Theron. Michel Theron came to Bordeaux because of his family's interest in wine, as they were winegrowers in the Southern Rhône, in the Minervois region of the Languedoc appellation. He took his name from some of their Left Bank vineyards, known as Grand Jaugueyron and Petit Jaugueyron.
The Clos du Jaugueyron produces 2 wines, from 2 different vineyards. In the Haut Médoc appellation, they own a small vineyard of 3.4 hectares for Clos du Jaugueyron which is planted with 53% Cabernet Sauvignon, 40% Merlot and 7% Petit Verdot. They also own 0.4 hectares of vines which are located in the Margaux appellation. The estate is very famous for this Margaux cuvée. Many of their vines are young, due to replanting. However, they also have old vines, which are almost 40 years old. Their oldest vines are over 100 years old! These vines are planted near Château Palmer. The vineyard is planted at a density of 7000 vines per hectare. The terroir consists of gravel and sand soils. The best terroir for the estate is in Margaux, in the Cantenac sector, where the Grand Jaugueyron and Petit Jaugueyron parcels are located. In 2008, the Clos du Jaugueyron started to convert to biodynamic farming. In 2012, the Clos du Jaugueyron was certified 100% organic in its vineyard management techniques. In Margaux, and in the Haut Médoc appellation, Clos du Jaugueyron is now also certified as 100% biodynamic. To produce the wine of Clos du Jaugueyron, vinification is carried out in small, temperature-controlled cement vats ranging in size from 30 hectolitres to 40 hectolitres and up to 50 hectolitres. Malolactic fermentation takes place in French oak barrels. The wine is aged in an average of 33% new French oak barrels for approximately 12 months.
The Clos du Jaugueyron needs a little time before it can be tasted. Young vintages can be decanted for about an hour on average. This allows the wine to soften and open its perfume. Older vintages may require only a very small amount of decanting, just enough to remove the sediment. Clos du Jaugueyron is generally best when it is at least 6 to 9 years old in bottle. Of course, this can vary according to the vintage. Clos du Jaugueyron is the most pleasant to drink and should reach its maximum maturity between 6 and 14 years after the vintage.
It is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Clos du Jaugueyron goes perfectly with Asian dishes, hearty fish dishes such as tuna, mushrooms and pasta as well as cheese.