View Order
Call Us 0117 921 1770
Email Us

In this section

Margaux AC 2014
Key to symbols
  • White
  • Red
  • Rosé
  • White/Red Sweet
  • 163. Margaux AC 2014

    Clos du Jaugueyron

    70% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc (13% alc.)

    Log in to view prices

    Michel Théron makes two cuvées of Margaux from 2.71 hectares of vines.  This top cuvée is a selection from specific parcels and barrels oriented towards cabernet (the soils are more gravelly in the higher part of the vineyard where cabernet is planted and sandier for merlot in the lower).  Aged for 12 months in 85% new and 15% one year old barrels, then nine months in cuve to settle the wine. This has a dark cherry colour, very sensitive extraction, the class and reserve of cabernet, and terrific fine grained tannins on a very long finish. For drinking now to 2027.

Share this
Further details
Michel Théron, Clos du Jaugueyron
Lieu-dit Tertre (village of Arsac) and Lieu-dit Le Bourg (village of cantenac), Gironde
Size of domaine
5 hectares in total of which Margaux comprises 2.71 (and only 1.5ha for this cuvee).
70% Cabernet Sauvignon, 25% Merlot and 5% Cabernet Franc, with a clonal selection on 101-14MG and 3309C rootstocks; 22 years old vines trained Guyot double. 8000vines per hectare.
Gravelly soil and clayey-gravelly soil (Quaternary gravels)
(AB© certification by Agrocert© in 2012). Debudding. Doesn’t carry out vendanges en vert. Soil ploughed during Spring and Summer depending on pluviometry. The grass grows naturally from August to March/April. Sulfur and copper (with the lowest possible doses) and plants infusions used against oidium and mildiou. No chemical herbicides or pesticides, only organic fertilizers if needed. Harvested by hand. 45 hectos per hectare yield.
100% destalking. Grapes are not crushed. Alcoholic fermentation in concrete tank and in stainless steel for one week (at 26°C) using natural, indigenous yeasts. Very few remontages, just a few pigeages. 3 weeks cuvaison without any remontage or pigeage then pressed and put into oak. The press wine is kept separate until the end of the malolactic fermentation then blended. Pressed by a vertical wooden press called ”Clic Clac”. Aged for 12 months in 225L barrels medium toast (85% new) and a few months in stainless steel vats prior to bottling. One racking. Batonnâge on fine lees at the beginning of the ageing. No fining, light filtration on plates at bottling. Only one bottling in July done by a service provider. 6.000 bottles produced on average.
Related links
  • None available.