Clos du Jaugeyron

Clos du Jaugueyron, Médoc

Stéphanie Destruhaut and Michel Théron met in 1988 while being in school. Michel was studying oenology and Stéphanie, philosophy and language, which is kind of rare to have in the same school.

clos-du-jaugeyron-medoc-1

In 1990, Michel started to make his first wine from a 0,5 hectares vineyard called Clos du Jaugeyron. At that time, he also worked for another producer to make a living. He realized during the first 10 years that he needed to treat the nature better and has been working 100% organically since 2000. Today they also work biodynamically.

clos-du-jaugeyron-medoc

Today, Clos du Jaugeyron consists of 8 hectares. 4 hectares in Médoc and 4 hectares in Margaux. The winery is located in the forest just next to their house, in the village of Arsac. Both he and Stéphanie work full-time at the domaine.

The wines are subtle, delicate, with a lot of prominent fruit, fine tannic structure and good freshness. Classic Médoc aromatics, as in the old days, which we love!

2017 Haut Médoc

Soil: Gravel and sand.
Grape: 60% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot, 5% Cabernet Franc
Appellation: AOC Haut-Médoc
Age of Vines: planted 2000
Yields: 25-30 hl/ha

Vinification: Mainly destemmed but also some whole bunches macerate together for 7 to 10 days on concrete tanks. Then gentle pressing and continuous fermentation on concrete before ageing on mixed wood (barriques, 400 liter barrels and some foudres) where a small proportion is new. After one year on the wood, everything is blended and then bottled.


2013, 2015 Nout Margaux

Soil: Gravel, sand and clay.
Grape: 50% Merlot, 50% Cabernet Sauvignon
Appellation: AOC Margaux
Age of Vines: planted 1992
Yields: 25-30 hl/ha

Vinification: Mainly destemmed, but also some whole bunches macerate together for 7 to 10 days in concrete tanks. Then gentle pressing and continuous fermentation on concrete before ageing in mixed wood (barriques, 400 liter barrels and some foudres) where 50% is new. After one year on wood, everything is blended and then bottled.


2014 Perrain Margaux

Soil: Chalky gravel, sand and clay, 1,2 ha in their Margaux vineyard
Grape: 75% Cabernet Sauvignon 25% Cabernet Franc
Appellation: AOC Margaux
Age of Vines: planted 2009
Yields: 30 hl/ha

Vinification: Mainly destemmed, but also some whole bunches macerate together for 25 days in concrete tanks. Then gentle pressing and ageing in 2000 liters concrete tanks for 33 months before bottling.


2014 Margaux

Soil: Chalky gravel, sand and clay
Grape: 70% Cabernet Sauvignon, 25% Merlot , 5% Cabernet Franc
Appellation: AOC Margaux
Age of Vines: planted 1994
Yields: 25-30 hl/ha

Vinification: Mainly destemmed, but also some whole bunches macerate together for 25 days on concrete tanks. Then gentle pressing and ageing on barriques and 500 liter barrels were 85% of the barriques is new. After 18 months on wood, everything is blended and then bottled.