Winery Clos du Jaugueyron - Petit Jaug Margaux

Winery Clos du JaugueyronPetit Jaug Margaux

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Petit Jaug Margaux of Winery Clos du Jaugueyron is a red wine from the region of Margaux of Bordeaux.
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).

Taste structure of the Petit Jaug Margaux from the Winery Clos du Jaugueyron

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Petit Jaug Margaux of Winery Clos du Jaugueyron in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.

Wine flavors and olphactive analysis

Wine with oak taste

vanilla, coffee

Wine with spices taste

cinnamon

Wine with earth taste

leather, mushroom

On the nose the Petit Jaug Margaux of Winery Clos du Jaugueyron in the region of Bordeaux often reveals types of flavors of cherry, cinnamon or red fruit and sometimes also flavors of bramble, spices or oak.

Details and technical informations about Winery Clos du Jaugueyron's Petit Jaug Margaux.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Cabernet-Sauvignon

Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.

Last vintages of this wine

Petit Jaug Margaux - 2015
In the top 100 of of Margaux wines
Average rating: 4.211110
Petit Jaug Margaux - 2012
In the top 100 of of Margaux wines
Average rating: 3.911110

The best vintages of Petit Jaug Margaux from Winery Clos du Jaugueyron are 2015, 2012

Informations about the Winery Clos du Jaugueyron

The winery offers 7 different wines.
Its wines get an average rating of 4.
It is in the top 5 of the best estates in the region
It is located in Margaux in the region of Bordeaux

The Winery Clos du Jaugueyron is one of of the world's greatest estates. It offers 5 wines for sale in the of Margaux to come and discover on site or to buy online.

Top wine Bordeaux
In the top 15000 of of France wines
In the top 400 of of Margaux wines
In the top 35000 of red wines
In the top 55000 wines of the world

The wine region of Margaux

The wine region of Margaux is located in the region of Médoc of Bordeaux of France. Wineries and vineyards like the Château Margaux or the Château Palmer produce mainly wines red, white and other. The most planted grape varieties in the region of Margaux are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Margaux often reveals types of flavors of iron, bitter almond or pencil shavings and sometimes also flavors of dried rose, pencil lead or acacia.


The wine region of Bordeaux

Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.

News related to this wine

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The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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