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Clos Du Jaugueyron, Haut Medoc, 2021

Certified organic and biodynamic Haut-Médoc from Michel Théron and Stéphanie Destruhaut. Classic Médoc profile at moderate alcohol with supple tannins and refined oak.

  • blackcurrant
  • cherry
  • cedar
  • mocha
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At a glance

Producer
Clos du Jaugueyron
Region
Bordeaux
Appellation
Haut-Médoc AOC
Grape
Cabernet Sauvignon Merlot Cabernet Franc Petit Verdot
Vintage
2021
Country
France
Wine type
Red
Alcohol
12.5%
Size
75.0cl
Farming
Organic — certified Biodynamic — certified

Taste profile

Body
Medium
Acidity
Medium
Tannin
Medium
Sweetness
Dry

What to eat with it

  • roast lamb
  • duck breast
  • beef bourguignon
  • Comté

How to serve it

Serve
Cool room temperature (16–18°C)

Why Cave selected it

Small, conscientious Bordeaux estate farming organically and biodynamically with very low sulfites; delivers a precise, classical Médoc style at modest alcohol.

About the wine

A Haut-Médoc blend of Cabernet Sauvignon, Merlot and Petit Verdot, fermented in concrete with both destemmed and whole-bunch fruit. Ageing in a range of oak vessels gives structure and depth to this classically styled Bordeaux.

About Clos du Jaugueyron

Originally from Minervois in Languedoc, Michel Théron was destined to take over the family domaine after completing his studies in Bordeaux but he fell in love with his now-wife Stéphanie, a Bordelaise, and never went back. Michel quickly became fascinated by the history and beauty of the Médoc and bought his first parcel in Cantenac in 1993, 0.4ha of ungrafted vines that gave their name to the domaine. This historical plot was subsequently leased to their friends Laurence Alias and Pascal Choime when they created Closeries des Moussis. Open-minded and altruist Michel and Stéphanie are pioneers who inspired a new generation of Bordeaux vignerons such as Closeries des Moussis, Osamu Uchida and Vincent Quirac (Clos 19 Bis). They work in harmony with nature to bring the best out of their legendary terroir and, in the process, show the world that Bordeaux hasn’t lost its soul. The winery is rudimentary, at least compared to the regional norm, and is conveniently placed next to their house in the middle of the Landes. The wines are manipulated as little as possible at all stages, fermentations take place in cement tanks, and the wines are neither racked nor topped up during their 12-21 months élevage, which allows them to use very low levels of sulphur of around 25mg/l total.

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