Couvent des Jacobins Saint-Émilion Grand Cru Classé 2019

Critical Acclaim: 94 pts James Suckling; 94 pts The Wine Independent; 94 pts Jeannie Cho Lee; 93–94 pts VertdeVin; 93 pts Decanter; 93 pts Vinous Antonio Galloni; 93 pts Jane Anson; 93 pts Yves Beck; 92 pts Vinous Neal Martin; 92 pts Jeff Leve; 91 pts Alexandre Ma; 90–92 pts Robert Parker’s Wine Advocate; 90 pts Jeb Dunnuck; 88 pts Bettane+Desseauve with an 88–89 barrel range; 87 pts Jean-Marc Quarin; 16/20 Jancis Robinson; 15/20 Vinum; 1 Star Guide Hachette.

About the Winery: Couvent des Jacobins occupies a historic site in the heart of Saint-Émilion where wine has been made for centuries. The Jean family has owned the estate since 1902, and Xavier Jean has led it since 2010.

About the Wine: The 2019 marks the final year of the estate’s conversion to organic farming. The wine was made by gravity, with no sulfur used until the end of malolactic fermentation or barrel filling. Alcohol is 14.5% and pH is 3.76.

Tasting Notes: The 2019 balances ripe black and red fruit with savory herbs, earth, violet and mineral notes. Medium- to full-bodied, it carries silky to creamy tannins, fresh acidity and a long, gently spicy finish.

“Really succulent and juicy ... with creamy tannins and light chewiness.” — James Suckling, 94 pts.

“Energetic black and red berry layers and a mineral-laced finish.” — The Wine Independent, 94 pts.

“Minerality, juiciness ... elegance, precision, aromatic purity.” — VertdeVin, 93–94 pts.

“An excellent wine overall with great lift through the palate.” — Decanter, 93 pts.

“Opulent and dense to the core ... beautifully balanced from start to finish.” — Vinous, Antonio Galloni, 93 pts.

“Enjoyable wine with control and poise.” — Jane Anson, 93 pts.

“The tannins are silky and perfectly integrated.” — Yves Beck, 93 pts.

“Very fine. One for those who appreciate classic Saint-Émilion.” — Vinous, Neal Martin, 92 pts.

“Silky, fresh, vibrant, and refined.” — Jeff Leve, 92 pts.

“Spicy black fruit with a chewy texture and plenty of freshness.” — Robert Parker’s Wine Advocate, 90–92 pts.

“Solid tannins, good overall balance, and outstanding length.” — Jeb Dunnuck, 90 pts.

“Energetic on the palate with sap and a spicy finish.” — Bettane+Desseauve, 88 pts.

“Fruity ... savory appeal in the mid-palate.” — Jean-Marc Quarin, 87 pts.

“Bright, vigorous fruit on the nose.” — Jancis Robinson, 16/20.

“Fruity ... creamy, powdery tannins, a smoldering fire on the finish.” — Vinum, 15/20.

“Lovely fruit, good substance, silky tannins and freshness.” — Guide Hachette, 1 Star.

Serving Suggestion: Decant for 60–90 minutes and serve at 60–65°F. Pair with roast lamb, duck, beef tenderloin, wild mushrooms or firm aged cheeses.

Varietal: 85% Merlot, 10% Cabernet Franc and 5% Petit Verdot.