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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 29 notes) - hiding notes with no text | | | Tasted by Édifice on 3/31/2024 & rated 95 points: Bouquet of ripe cherries, berries, goose berries, undergrowth. Silky palate, ripe fruit with quite some freshness, leading to a long spicy finish. (340 views) | | | Tasted by mattb76 on 10/29/2023: Ruby color with clear rim. Really tight on the open - decanted and drank 90 mins later. Nose wasn’t giving up much … eventually cherries spice and bit of meat. Still has solid structure and mineral tang. Reasonably enjoyable after more air - like 4 hours - last glass best. (624 views) | | | Tasted by aajder on 9/25/2023 & rated 92 points: Lovely color with a bit of fading. The nose is aromatic; displaying aromas of dark cherries, flowers, spices, herbs and game. This is medium full bodied on the palate with very good concentration and excellent class. The long finish features well integrated tannins and a mineral element. (619 views) | | | Tasted by David_K on 5/15/2023 & rated 94 points: I didn't open this bottle with super high hopes as I bought it on close out from the Pennsylvania state store (if you know, you know) some time ago. But wow, this was really singing. Moving into a secondary phase but with freshness still. Savory nose. Perfect balance. Every bit the equal of an '02 Jadot Clos Saint-Jacques I opened a couple of years back. (923 views) | | | Tasted by Édifice on 4/16/2023 & rated 94 points: Bouquet of dark fruits, dark cherries, goose berries, crushed stones, raw dark meat. Medium-bodied palate, crisp fruits with a fine amount of sweetness, spice, leading to a finish of medium length. (925 views) | | | Tasted by HowardNZ on 3/10/2023 & rated 93 points: As in previous notes, this is a top quality Cazetiers. Lovely crisp red cherries and red berries, dried herbs, warm, tilled soil and touches of cinnamon and cocoa. A little chalky minerality. Showing a some savoury evolution. Well proportioned and balanced. Bright acidity and sleek, refined tannins. Not at all rustic but with a hint of Gevrey wild berry. À point concentration and structure. Good length. Drinking well - I would think - out to 2030+. (1277 views) | | | Tasted by ProfByron on 12/26/2022 & rated 90 points: It’s good old burgundy, perhaps too old for 12 years, but nothing too special either. (1046 views) | | | Tasted by Derek Darth Taster on 12/13/2022 & rated 93 points: Asparagus Bday Celebration at ES BK. Drank in Grassl Cru.
Appearance is clear, pale intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of dark red cherries, deep berries, lots of earth. Developing.
On the palate, dry, high acidity, medium alcohol (13.5%), furry structured medium+ tannins, medium body. Medium+ flavour intensity, with flavours of lovely earthiness, dark red cherries, deep berries, meatiness. Long finish with Gevrey meat.
Very good quality. Expressive nose, has meat and substance structure but overall still remains rather light on its feet. Lovely stuff drinking in a good place. (1375 views) | | | Tasted by GWEdwards on 11/24/2022 & rated 93 points: Near perfectly nuanced , sleek Pinot that is showing well right now. Thank you Baron USA for the guidance (820 views) | | | Tasted by SteveVermeer on 11/19/2022 & rated 92 points: Excellent, we did it with duck breast in a cherry sauce. A great match, cherry, lite fruit and a touch of pepper. Might get better with time but hard to resist now. (773 views) | | | Tasted by HowardNZ on 4/21/2022 & rated 94 points: Recent wines drunk at home: Drunk from Zalto Denk'Art Burgundy glass over three evenings, during which it did not change. Good ruby, paler and more watery at the rim. A lovely Gevrey nose. Lifted red cherries, chalky minerals, tilled soil, spices and a touch of Gevrey funk. In the mouth, direct and linear. Bright and clean. Intense, powerful and quite primary for a 12 year old wine. Ripe, opulent fruit, well balanced by racy acidity and strict but spherical tannins. Red cherries, wild raspberries and a dash of cranberry, with limestone minerality. Juicy and crunchy fruit. The oak tannins now melded and well integrated. Understated with serious volume and structure. Moderate alcohol (13.5% ABV). A really high quality Cazetiers, I would expect to continue to drink optimally until 2030+. Worth the high score, 94. (1774 views) | | | Tasted by Édifice on 3/5/2022 & rated 94 points: Nice bouquet of boysenberries, red and black berries, spices and minerals, liquor and undergrowth. Light yet dense, smooth palate, with sweet and fresh berries, mint, leading to a long finish with spices. (1351 views) | | | Tasted by Two Winos on 1/15/2022 & rated 93 points: This sure turned around since I last had it in March 2020. Back then it seemed fairly uninteresting. But now, it is a fantastically full, balanced and rounded burg. Very pleased that I tried it again. Sorry, no specific notes taken. (1462 views) | | | Tasted by WoodieBayArea on 7/3/2021 & rated 88 points: saw Burgundy Al's note from Sept. 2020 and couldn't agree more... tried this over three nights, on each night, when totally shut or simply lacking any appeal / palate enjoyment, I waited another night... never came around... truly hope this is a dumb phase but my golly -- if three night didn't coax a thing out of it, not sure another 5-10 years will either - paranoia?? (1660 views) | | | Tasted by porkandsalmon on 3/14/2021: Sweet red fruit - au point! (1739 views) | | | Tasted by Burgundy Al on 9/17/2020: Lucien Le Moine Tasting (My home - Chicago IL): Oddly lackluster and blocky with little pleasure, but no clear flaw. An odd bottle that was identical on Day Two. This and the Pierre Bourée were served blind alongside the LLM Cazetiers '10 and '12. We knew these two were either another 10/12 vertical or a '10 or '12 horizontal. There were such stylistic differences, it was clear they were n't from the same producer, and the polish of "Wine 2" (what turned out to be the Bourée) made me think 2010. (2721 views) | | | Tasted by Milos on 7/20/2020 & rated 91 points: No detailed notes taken. Drinking beautifully now. No need to wait. (1741 views) | | | Tasted by Two Winos on 3/28/2020 & rated 90 points: Nice, not great. Soft but still some structure. Enjoyable, as expected. (2039 views) | | | Tasted by Édifice on 2/15/2020 & rated 95 points: Very nice bouquet with a slight meaty stock foundation, stewed berries, marzipan, sweet and minty tones. The palate is muscular, with dark, structured elements, offset by freshness, slight saltiness, spiciness and sweetness, making this very balanced and complete. Very silky. Long finish with mineral and spicy components. No reason to wait in my opinion, was great from start to finish. (1873 views) | | | Tasted by porkandsalmon on 2/4/2020: Opened another one. This bottle also has a light body with darker fruit profile. The stemmy extract coats the mouth and builds into a nicely acidic, long floral finish of cranberry. Fantastic. (1783 views) | | | Tasted by porkandsalmon on 3/1/2019: I’ve tried a few bottles this vintage always surprises me. Sometimes very muscular, sometimes more lifted and aromatic, often both in different glasses from the same bottle! The tannin has softened now and the acidity is nicely prominent. Lovely red fruits. Savoury and has a long finish. (2297 views) | | | Tasted by Édifice on 11/17/2018 & rated 94 points: My first red burgundy on that level. Still getting acquainted with pinot, but this is a magical wine. First night it was leaning towards medium to lean side in the mouth but on the finish it persisted and built. On the second night it was more bang on plus long, a nice sweetness, very fine and fresh. Feels relatively ready for a first phase of drinking in a more primary fashion. Falling in love with red burgundy. (2360 views) | | | Tasted by Wine Fool on 12/8/2014 & rated 93 points: (Decanted for three hours.) I know this is really too young to drink but I enjoy it so much. The color is medium ruby. The high-toned nose is rich with raspberry, cherry, sage and bramble. In the mouth, ripe and expansive red and black fruits are backed with soil, minerals and a touch of cinnamon. These flavors are understated yet delicious and unfold beautifully from front to back. And the big refined tannins do not draw too much attention to themselves. I love the balance of the wine and the tea rose fragrance it leaves in the mouth. The whole effect is almost quixotic. 93+ points for now. (4977 views) | | | Tasted by peternelson on 10/12/2014 & rated 93 points: Blind 2010 Burgundy (Brian and Jennifer's): 2010 Burgundy Blind Tasting: Red cherry notes, tart but ripe; elegant but intense, with a hint of exotic spice; long and persistent. Loved this. Guessed VR 1er but really drinks closer to a Grand Cru. (4929 views) | | | Tasted by essconsults on 8/6/2014 & rated 92 points: 93 on the nose, 91-92 on the palate for now, with definite upside potential. This has taken 3 days to begin to open up and tonight, the 4th day, it's finally singing. Unlike some of the other Jadot '10s, I don't feel this is overextracted or too tannic. Deeper and richer than Faiveley's version, and a very close second to Bruno Clair's, which is less intense but a little more elegant and complex. This has the stuffing to be great and I like its' balance. (4230 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, April 2012, Issue #46
(Maison Louis Jadot Gevrey-Chambertin "Les Cazetiers" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2010 Red Burgundies (Feb 2012)
(Louis Jadot Gevrey-chambertin Les Cazetiers Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine/Maison Louis Jadot Gevrey-Chambertin Les Cazetiers) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous. (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.Les Cazetiers 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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