Share this product


Saint-Emilion Grand cru Red | 13°

Ref : 485664

55.00 55, 00

Bottle 75 cL

i.e. 73.30 € / liter

1  product(s) soldsince yesterday

Check the availability in store
  • Keeping level 2024
  • Service temperature °

Our oenologists' opinion

Powerful bouquet

Garnet amber colour with brick tints, opaque, fairly glossy. Open nose, rich, bouquet with notes of candied plums, black pepper and menthol, hint of nutmeg. Velvety attack, mineral hint, tension, full, small body, character on roasted wood. Expressive, satiny finish, good persistence on cocoa and spices, fine and racy. Nice freshness for 2008!



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

The Jacobin Convent has survived through the ages in the heart of the medieval town of Saint-Émilion. From the Middle Ages to the present day, from the Dominican friars to the JEAN and JOINAUD families, almost 7 centuries have been spent paying homage to wine, to the generosity of the terroir, and perpetuating the tradition of Saint-Emilion's Grands Crus Classés. Built on one of the highest points of Saint-Emilion, the Jacobins Convent was donated in 1389 to the Dominican preaching friars, also known as the "Jacobins".

Domain and appellation


    •  Terroir & viticulture: Limestone rock, sandy-clay on calcareous Fronsadais molasses, sandy-clay on a subsoil of iron dross and limestone-clay.
    •     Vinification & Maturing: Manual harvest with double sorting (vine / winery, sorter and table). Parcel selection and vinification. Pre-fermentation maceration for 4-6 days at 12°C. Total maceration from 18 to 28 days with temperature control.

        Ageing of 12 months in barrels, 40% of which are new and 60% of which are 1 year old.

Your cellarman's advice

Further information