Couvent des Jacobins

The estate traces its origins to 1389, when Dominican friars, known in France as Jacobins, established a monastery in the town of Saint-Émilion. For roughly 400 years, the friars cultivated vineyards and exported wines throughout France, including to the English court. The French Revolution brought this chapter to a close around 1780, when the monastery was abandoned and later sold as national property. Ownership passed through several families, including the Guadet and Vauthier families, before Jean Jean, known locally as Gentil Jean, acquired the estate in 1902. The property passed to his daughter Berthe, who married Noël Joinaud, establishing the Joinaud-Borde family line that continues to own the estate today. A significant restructuring and renovation took place between 1957 and 1965, setting the stage for the estate's first official classification as a Grand Cru Classé in 1969.

• Founded as a Dominican monastery in 1389
• Wines were exported to the English court during the monastic era
• Acquired by Jean Jean (Gentil Jean) in 1902
• Classified Grand Cru Classé in 1969 following major renovation

The 11 hectares of Couvent des Jacobins span two distinct terroir types. The eastern portion sits on the limestone plateau characteristic of Saint-Émilion's most prestigious addresses, with clay-limestone soils that provide excellent water retention and structure. The southwestern section descends a slope where sandy-clay soils and Fronsac molasse underpin a softer, more supple expression of the fruit. This diversity of soil types contributes complexity to the final blend. The estate sits within the UNESCO World Heritage Site boundaries of the medieval town, making it one of the more centrally located classified estates in the appellation.

• Clay-limestone soils on the eastern plateau
• Sandy-clay and Fronsac molasse on the southwestern slope
• Eastern plateau and southwestern aspect combine to extend the ripening window
• Located within the UNESCO World Heritage Site of Saint-Émilion

Merlot anchors the blend at 75 to 85 percent, well suited to the clay-limestone and sandy-clay soils of the estate. Cabernet Franc contributes 10 to 20 percent, adding structure, aromatic complexity, and longevity. A small inclusion of Petit Verdot at 5 percent is relatively uncommon in Saint-Émilion and adds depth of color and spice. The estate achieved organic certification in 2020, reflecting a commitment to sustainable viticulture under the current management of Xavier Jean, great-great-grandson of the original Joinaud-Borde family patriarch, who joined the estate in 2010. Denis Pomarède serves as estate manager.

• 75-85% Merlot, the dominant variety across the estate
• 10-20% Cabernet Franc for structure and aromatic lift
• 5% Petit Verdot, an unusual addition for Saint-Émilion
• Certified organic since 2020

Couvent des Jacobins produces red wine that sits in the medium- to full-bodied range typical of well-sited Saint-Émilion Grand Cru Classé estates. The clay-limestone plateau component contributes firm, chalky tannins and mineral tension, while the sandy-clay lower slopes add plushness and approachability. Expect notes of currants, dark plums, cocoa, graphite, and roasted spices. The inclusion of Petit Verdot deepens the color and adds a spiced, savory edge. These are wines built for medium-term cellaring, with sufficient structure to develop complexity over five to fifteen years from vintage.