Clos des Jacobins 2018 (Blend of Merlot, Cabernet Franc, and other Bordeaux varieties) offers deep, complex aromas of blackberry pie, black raspberries, and mulberries, with hints of wild sage, charcoal, and tobacco leaf. On the palate, it’s medium to full-bodied with herb-infused black fruit flavors, firm, grainy tannins, and fantastic freshness, finishing long and earthy. With a structured yet approachable texture, this wine will improve significantly with age, becoming even more impressive around 2026 and beyond.

James Suckling | JS 94
Published: Jan 20, 2021

Currants, spiced cherries, cloves, dried flowers and bark on the nose. Full-bodied with firm, powdery tannins. Creamy with concentrated spice notes. Builds on the palate. Lots going on. Better from 2024.

The Wine Advocate | RP 91
Published: Apr 22, 2021
Drink: 2023-2038

Deep garnet-purple colored, the 2018 Clos des Jacobins needs a little swirling to unlock notions of blackberry pie, black raspberries and mulberries with hints of wild sage, cast-iron pan and charcoal plus a waft of tobacco leaf. The medium to full-bodied palate delivers bags of herb infused black fruits, with an approachable, grainy texture and fantastic freshness, finishing long and earthy.

Decanter | D 90
Published: Apr 4, 2019
Drink: 2026-2040

The investments into this estate are beginning to pay off. Precision and flesh is accompanied by slate notes that give a grip through the finish. The tannins build up relatively quickly. A good quality wine that will age.

Technical Specs

Alcohol: 14.5%
Closure: Natural Cork
Harvest/Vintage: 2018
Oak: 18 months in French oak barrels, 75% new oak
Varietals: 80% Merlot, 18% Cabernet Franc, 2% Cabernet Sauvignon
Farming/Vineyard: Sustainable, traditional viticulture; approximately 8.3-hectare vineyard on south-facing slopes with limestone rock, clay and limestone scree soils; average vine age approximately 30 years
Winemaking: Hand-harvested grapes in small crates with optical sorting; temperature-controlled maceration and fermentation, with gentle extraction through punching down and délestage; malolactic fermentation in new oak barrels
Winemaker/Producer: Thibaut and Magali Decoster – Clos des Jacobins
Region/Appellation: Saint-Émilion Grand Cru, Bordeaux, France
Classification: Saint-Émilion Grand Cru Classé

Serving Temperature: 16–18°C
Decanting: 1 hour
Food Pairing: Grilled ribeye, roast lamb, beef Wellington, venison, duck breast, braised short ribs and aged cheeses.