Clos du Jaugueyron 'Nout' Margaux 2018

Clos du Jaugueyron, a small biodynamic estate in the heart of Margaux, is one of the region’s best-kept secrets. Owned by Michel Théron, the estate follows a philosophy of minimal intervention in both the vineyard and the cellar, allowing the terroir to fully express itself. The ‘Nout’ cuvée, a blend of Cabernet Sauvignon, Merlot, and Petit Verdot, is a testament to this hands-off approach. Margaux is known for producing some of the most elegant wines in Bordeaux, and this 2018 vintage is no exception, offering a beautiful balance of power and finesse.

The 2018 vintage saw a challenging start with a wet spring, but the warm, dry summer that followed produced concentrated, ripe fruit with excellent balance and structure.

Appearance: Deep garnet with ruby highlights, showing excellent clarity and vibrancy.

Aroma: An elegant bouquet of blackcurrant, blackberry, and dark cherry, mingling with floral notes of violet and dried rose petals. Earthy undertones of forest floor and cedar emerge, alongside hints of tobacco, graphite, and a subtle spiciness from the oak aging.

Taste: Medium to full-bodied, with a core of ripe black fruit—blackcurrant, plum, and black cherry—complemented by savoury notes of leather, cedar, and crushed herbs. The tannins are fine-grained and silky, providing structure without overpowering the fruit. There’s a lovely freshness from the biodynamic farming practices, with bright acidity balancing the wine’s richness. The oak is well-integrated, adding depth and subtle notes of vanilla and spice without masking the purity of the fruit.

Finish: Long and refined, with lingering notes of dark fruit, earthy minerals, and a touch of sweet spice. The finish is elegant and smooth, with the fine tannins and fresh acidity promising excellent aging potential.

Food Pairing
This elegant Margaux pairs beautifully with herb-crusted lamb rack, where the wine’s structure and dark fruit complement the richness and savoury flavours of the lamb. It would also be a great match for duck confit or mushroom risotto, where the wine’s earthy, herbal notes enhance the dish’s depth while balancing its richness with refreshing acidity.