產區 : Saint-Emilion Grand Cru Classe 聖埃美列級莊
葡萄品種 : 80% Merlot 梅洛，18% Cabernet Franc 品麗珠， 2% Cabernet Sauvignon 赤霞珠
酒精度：14.5%
⭐ 名莊主釀酒顧問Hubert de Bouard
⭐ 64家 Grand Cru Classe 聖埃美隆列級莊之一
⭐ 18個月木桶
🏅 Wine Advocate 93 pts
🏅 Jame Suckling 92 pts
🏅 Wine Enthusiast 91 pts
🏅 Wine Spectator 91 pts
🏅 Vinous 87-90 pts
雅科賓酒莊（Clos des Jacobins）位於法國波爾多聖埃美隆（Saint-Emilion）產區中心的一個中世紀村莊的入口處，這片葡萄園坐落在山腳下，享有良好的地理環境。是聖埃美隆列級莊（Saint-Emilion GrandCru Classe）之一。
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Clos des Jacobins的歷史可追溯至17世紀。在當時，被稱作“Jacobins”的多米尼亞僧侶住在聖埃美隆村莊的郊外，他們常用村舍招待過往的朝聖者。這些“Jacobins”們在村裡種植葡萄，釀造出來的葡萄酒成了他們的主要收入來源。
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2004年，Decoster家族購買了該酒莊，同年一同購入騎士莊園（Chateau La Commanderie），他們將酒莊的酒窖修葺一新，而2006年，新的品酒室和接待室也已完工。酒莊由Thibaut Decoster 和 Magili Decoster 夫婦經營。2017年初，Thibaut 夫婦又買下 Chateau de Candale 和 Chateau Roc de Candale，這兩座酒莊皆位於Saint-Emilion 產區，總面積達13公頃。
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酒莊聘請了金鐘酒莊（Chateau Angelus ）莊主Hubert de Bouard 擔任顧問，指導葡萄酒的釀造以及葡萄園的管理。在 Hubert de Bouard 的幫助下，酒莊葡萄園的葡萄藤得到重整，排水、釀酒設備等也進行了改進。一系列措施使得酒莊的葡萄酒品質大幅提升。正是這種虛心學習而又不計成本的態度，Clos des Jacobins 莊不僅已經使用了“光學挑選機器”來挑選葡萄，還新添了冷藏室。
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葡萄成熟後，會由工人手工採摘下來，放入小木箱中運至釀酒車間。所有釀酒葡萄經光學篩選後，放入橡木桶中發酵。蘋果酸-乳酸發酵（Malolactic Fermentation）在新橡木桶中進行。發酵完成的酒液會在橡木桶中陳釀18個月，其中新桶比例達75%。酒莊每年大約生產4,000至5,000箱紅葡萄酒，由於其土壤條件，該酒莊大部分葡萄酒都是梅洛（Merlot），較其他酒莊的酒而言，口感更為柔順且更適合早期飲用。此外，該酒莊還生產副牌酒——Prieur des Jacobins。
🏅 Wine Advocate 93 pts
The blend for the 2009 is mostly Merlot, with some Cabernet Franc, but hit over 14.5% natural alcohol. This is a big, chewy wine made under the guidance of Hubert de Bouard. Dense ruby/purple, with notes of blackberry and cassis as well as some hints of barbecue smoke, underbrush and toasty oak, this thick, dense and unctuously textured, low-acid wine is a sleeper of the vintage and the best Clos des Jacobins since the famous 1982. Drink it over the next 20-25 years.
🏅 Jame Suckling 92 pts
Blueberry and blackberries, with hints of flowers on the nose, follow through to full body, with velvety tannins and a fruity finish. Chewy. Needs time to resolve the tannins. Try after 2018
🏅 Wine Enthusiast 91 pts
90-92 Barrel sample. Ripe, sweet fruit, lots of smooth tannins, caramel and toast. The fruit is rich, lightly structured with firm tannins showing through.
🏅 Wine Spectator 91 pts
A flashy, polished style, with cassis, blackberry sauce and roasted fig notes all woven together and framed by toasty spice and alluring cocoa notes. Long and rich through the finish, with some ambitious toast still to soak up, but the density is there. Best from 2014 through 2026. 3,083 cases made.
🏅 Vinous 87-90 pts
Ruby-purple. The cabernet franc really sings on the nose, which shows aromas of redcurrant, cocoa, spicy white pepper and flowers. Then tighter on the palate, even a bit rigid, with a chalky quality to the red berry and black cherry flavors. Picks up flesh and volume with air, and shows sneaky concentration and ripeness. The smooth finish shows a trace of heat.
