Clos Badon Thunevin St. Emilion Bordeaux, Complete Guide

Learn everything about Clos Badon Thunevin St. Emilion with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Clos Badon Thunevin History, Overview

Originally known as Clos Badon, the owner, Philippe Dugos sold the vineyard in 1998 to Jean Luc Thunevin and Murielle Andraud. They bought the vineyard after another Saint Emilion property they were looking at, Chateau Cadet Bon, was sold to the owners of Chateau Canon. Following the purchase of the property they rebranded the estate Clos Badon Thunevin.

The logo or label of a Bordeaux wine bottle can tell you a lot about the wine, and its owner. Clos Badon Thunevin uses the image of a chicken on the label of Clos Badon because the owners, Jean-Luc Thunevin and Murielle Andraud raise, beautiful, exotic, Chinese chickens as pets.

These rare breeds of chickens are often seen, leisurely strolling in the gardens of the home of Jean Luc Thunevin and Murielle Andraud.

Interestingly, for years Jean Luc Thunevin and Murielle Andraud also had a huge German Shepard dog named Max living with them in their St. Emilion home. Max liked the chickens too! When asked how their chickens live such a long life, Murielle says, “The only Bordeaux wine they drink is Valandraud!” Those chickens have good taste, even if they prefer Valandraud over Clos Badon Thunevin.

The vineyards of Clos Badon Thunevin are situated between the vines of Pavie and Larcis Ducasse, so as you can see, they have some very good neighbors.

The parcels are located across the street from Chateau Pavie, on the flatlands, that looks up at the plateau.

The wines of Clos Badon Thunevin are made by the same team that is in charge of the winemaking at Valandraud. Since 2007, Murielle Andraud has been in charge calling the shots for this likable, ripe, fun to drink, fairly priced, Saint Emilion wine.

Clos Badon Thunevin Vineyards, Terroir, Grapes, Winemaking

The 6.5 hectare Right Bank vineyard of Clos Badon Thunevin is planted to 70% Merlot and 30% Cabernet Franc. All of the Cabernet Sauvignon vines have been removed from the vineyard. The terroir is sand, gravel, quartz, clay, and limestone soils.

The vineyards of Clos Badon Thunevin are planted to a vine density of 5,500 vines per hectare. On average, the vines of Clos Badon Thunevin are close to a respectable 30 years of age. But they have older vines as well. Some of which were planted as far back as 1954.

To produce the wine of Clos Badon Thunevin, vinification takes place in large oak vats. Malolactic fermentation takes place in 100% new, French oak barrels. The wine is then aged in 100% new, French oak barrels for between 18 to 20 months before bottling. The production is small. On average, about 2 400 cases of Clos Badon Thunevin are produced per year.

The best vintages of Clos Badon Thunevin are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009 and 2005.

When to Drink Clos Badon Thunevin, Anticipated Maturity, Decanting Time

Clos Badon Thunevin is usually better with 2-4 years of bottle age. Of course, that can vary slightly, depending on the vintage. Clos Badon Thunevin is usually best enjoyed in the first 4-12 years of life.

Young vintages can be decanted for up to 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Serving Clos Badon Thunevin with Wine and Food Pairings

Clos Badon Thunevin is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Clos Badon Thunevin is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Clos Badon is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta, and a diverse array of hard and soft cheese.

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