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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.8 pts. and median of 93 pts. in 11 notes) - hiding notes with no text | | | Tasted by 831900_ on 11/21/2023 & rated 92 points: Red fruit, crimson, fuller and more intense cherry than the lighter style I prefer. Really quite nice, clean, if a bit too fruity and jammy in the mid-palate, which tired from multiple glasses. Very little earth, very little citrus or herb. Lovely finish. Very nicely integrated at this point. (1339 views) | | | Tasted by rocknroller on 7/29/2023 & rated 92 points: IPNC Weekend 2023; 7/26/2023-7/31/2023: Small pour, at the salmon bake. Dry earth, nice Gevrey spice, floral, deep cherry, approachable, deep and well structured for the future. 92+(+). (1492 views) | | | Tasted by Pinot_Geek on 8/21/2022 & rated 93 points: Ripe, yet tart red cherry fruit. Good acid and gritty balancing tannins.
This tastes like it has great potential to develop and improve. (2162 views) | | | Tasted by jbs712 on 1/20/2022 & rated 96 points: This CSJ was an exquisite Burgundy. Silky smooth, wonderful fruit, with great balance and structure. Really outstanding—will acquire more of it wherever and whenever I can find it. (2562 views) | | | Tasted by WoodieBayArea on 11/1/2021 & rated 92 points: 92 pts for now, this needs a lot of time... drank over two nights (gassed and fridged), was tight on night one but the material was def'ly there in the background, slightly more open by the end of night two, with beautiful red fruit, loads of lift / acidity, good spice kicking in... I would love the tasted this in 2041... hope I have one at that point, should be 93-96 potential in the futuuuuuuuuuure (2490 views) | | | Tasted by Rosengoo on 4/9/2021 & rated 96 points: This was clear and mid crimson with a hint of orange in colour. I got cherries, mushrooms, dirt and a touch of broccoli in the bouquet. In the glass were wonderful flavours of cherries, chocolate, and quite a bit of vanilla. The acidity was quiet strong while the acidity was at a nice medium level. This wine showed really well tonight. (2980 views) | | | Tasted by SARED on 10/5/2019: Nice concentration and balance. But a bit heavy handed with the oak that makes me a bit undrinkable for me today, would revisit in 10 and suspect this peaks in 20... (4221 views) | | | Tasted by D!n@sh on 5/25/2019 & rated 95 points: I knew I was opening it at least 10 years too early. But I wanted to try it to see if I want to stock up.
Great minerality. I have heard that’s true for most god Gevrey wines. Beautiful nose. Red fruits, lead pencil. Heavenly stuff.
While the wine was a bit tight, the fruit, structure, acidity were all there. You couldn’t help but wonder what this wine would feel like in 10-20 years.
Planning to buy a case of 2014. (4070 views) | | | Tasted by vinkeger on 5/24/2019: Luftet i tre og en halv time. Lukter utelukkende eik. Frukten er ikke å finne. Bedre i munn. Heftig og nesten overdrevet eikebruk her også. Men vinen har en ren og solid frukt med heftig syre. Rå balanse og god lengde. Dessverre veldig utilgjengelig nå. Stort potensiale, men umulig å rate seriøst nå. Prøv igjen om 10-15 år. NR (3731 views) | | | Tasted by Burgundy Al on 1/26/2019 & rated 93 points: Louis Jadot Tasting with Frédéric Barnier (Knightsbridge - Northbrook IL): Tasting, brief note. Black berries and roasted beef that come across as prototypical Gevrey with impressive depth and concentration that I'd have thought showing Grand Cru density if served blind. Slightly rugged on long finish, but that will soften with cellar time. 93-94 point potential, 2026 forward. (4272 views) | | | Tasted by Eric Guido on 1/31/2018 & rated 95 points: Here I found a dark bouquet with depths of earth-infused red berry fruit, dusty soils tones, minerals and dried florals. On the palate, I found soft textures with refined, pure red berry fruits, hints of herbs, and fine tannin that gripped the senses throughout the finish. The long and structured finale resonated on earth tones and dried red berry fruits. Possibly the most structured and full-of-potential wine from the 2016 Jadot barrel tasting. (3904 views) |
| By Neal Martin
Vinous, Through the Other Side: Burgundy 2016 in Bottle (Oct 2019) (10/1/2019)
(Maison Louis Jadot Gevrey-chambertin Clos Saint-jacques 1er Cru Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (1/25/2019)
(Louis Jadot Gevrey-Chambertin 1er Cru Domaine Louis Jadot Clos Saint-Jacques, Red, France) Subscribe to see review text. | By Stephen Brook
Decanter, Burgundy: Premier cru status, grand cru quality (12/1/2018)
(Louis Jadot, Gevrey-Chambertin, 1er Cru Clos St-Jacques, Burgundy, France, Red) Subscribe to see review text. | By Allen Meadows
Burghound, Apr-18, Issue #70
(Maison Louis Jadot Gevrey-Chambertin "Clos St. Jacques" 1er Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2018, Issue #74, Round Two Of the Excellent 2016 Burgundy Vintage
(Gevrey-Chambertin “Clos St. Jacques”- Domaine Louis Jadot) Login and sign up and see review text. | By Stephen Tanzer
Vinous, Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018) (1/18/2018)
(Domaine/maison Louis Jadot Gevrey-chambertin Clos Saint-jacques 1er Cru Red) Subscribe to see review text. | By William Kelley
Decanter, Burgundy 2016 EP Gevrey (10/19/2017)
(Louis Jadot, Gevrey-Chambertin, 1er Cru Clos St-Jacques, Burgundy, France, Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Red Burgfest: The 2016 Vintage (9/1/2001)
(Gevrey-Chambertin Clos St-Jacques 1er Cru, Domaine Louis Jadot, Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, 2016: The Vintage Report (Côte d'Or)
(Gevrey-Chambertin Clos St Jacques 1er Cru, Domaine Louis Jadot, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com and Decanter and Burghound and View From the Cellar and Jasper Morris Inside Burgundy. (manage subscription channels) |
| Louis Jadot Producer website
Jadot site (ENG version) directly above, but without ALL the wines of the FR version showing?!?
English website
U.S. Importer (Addt'l Info)
The House of Louis Jadot has been producing exceptional Burgundy wines since its founding in 1859 by Louis Henry Denis Jadot. For the past 150 years Louis Jadot has continued as one of the great names of Burgundy and has gained international reputation for its superb red and white Burgundy wines. Louis Jadot is not only one of the largest producers of estate Burgundies of the Cote d'Or, it is one of the most celebrated exporters of premium Burgundies, owning close to 140 acres of vineyards from 24 of the most prestigious sites in Burgundy.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Clos St. Jacques On weinlagen.infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoGevrey-Chambertin 1er Cru Map on weinlagen.info |
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