Château Jouanin is on the edge of the village of Monbadon, just a few miles East of St Emilion, right on the border between the Côtes de Castillon AC and the Puisseguin St Emilion AC. The property is comprised of a plateau together with all the slopes and escarpments leading up to it. There is accordingly a very wide range of exposures and soils and this makes the wine stand out amongst area peers. Soil is clay and chalk, and farming has been organic since 2003. Château Jouanin is the first of the two properties Pierre Taix and his children and operate, the other being 9 hectares of vineyard in Puisseguin, called Château Fongaban.
Elaboration: The musts are cooled, then fermented at standard temperatures of 28-30°C in three 200-hectolitre stainless-steel vats, in 2 large concrete vats, and, for the smaller lots, in 21 little concrete vats. Sprinkler cooling systems are used for the stainless-steel vats, and external heat-exchangers for the concrete vats. Maceration is of medium duration: Taix generally picks at total ripeness, and considers that excess tannins would not suit the essentially ripe-Merlot style of his wines. The finished wines are transferred partly to wooden vats and partly to new French oak barrels for ageing.
Tasting Notes: Dark color, aromas of black and red fruits in harmony with good toasted oak. The palate is round and dense, with a vivacity supported by present but fine tannins. This wine is a perennial “best buy” . . . a great value that will impress even the most jaded palates.