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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 13 notes) - hiding notes with no text | | | Tasted by IWFS DC on 12/31/2023: December 2023 IWFS dinner at Charlie Palmer Steak (262 views) | | | Tasted by MicklethePickle on 8/25/2023 & rated 91 points: Popped and poured. Took a full two hours to really begin to show more than just dusty earthy. But now, it is emerging nicely to reveal really pretty red cherry fruit that is continuing to gain intensity my the minute. The lovely translucent ruby showed few signs of age, so I think this has many years ahead of it, getting even better as it goes. Less open in the mouth, still with mostly earthy fruit, this is still attractive. Once it opens fully in a few years' time, I bet this will show as well in the mouth as it does on the nose. 4-13-15-9: 91/100. (509 views) | | | Tasted by minndavid60 on 11/16/2022 & rated 94 points: As per usual, I’ll defer detailed notes to rocknroller but will say I really enjoyed this. Sweet red fruits, minerals and bits of sous bois. Gave this 90 minutes of decant at home. All 5 of us enjoyed this with Spoon and Stable’s Pheasant Breast w/ Wild Rice Porridge on the occasion of Spoon’s 8th birthday. (657 views) | | | Tasted by rocknroller on 11/16/2022 & rated 94 points: A Little Bit of France at Spoon (Spoon & Stable, Mpls, MN): Medium red color. Decanted for 90 minutes; drank a glass plus over 90 minutes. Just a lovely bottle of ESJ showing the vintage character. Open and filled with Gevrey spices; baking spice, spiced red currants, wafting red rose aromas, and sous bois on the nose. The palate has that touch of sauvage, tart cherry, spiced red currants, ferrous minerality, medium bodied with round tannins and a whisp of vanilla extract on the finish. 93+ to 94pts. (921 views) | | | Tasted by ex-sommelier on 10/28/2020: Nice evolution as this opened over a few hours. Well defined through lines of minerality, tart cherries, honeycomb, and flowers. Delicate at first, but fills out with notes of turbinado sugar, smoke, and sagebrush. Palate is also fairly precise and filigreed until it's paired with food. This supercharges with food (braised chicken) showing fuller, meaty texture and intense violet perfume, but also loses some of that elegance.
This had some nice elements, but no fireworks, and the nose is fairly modest. Despite the delicate showing at first it is more than robust enough to stand up to food, and was better for it. (1443 views) | | | Tasted by Jd6725 on 9/5/2020 & rated 95 points: Best, most floral and perfumed nose on a burg that I have had in a long time. Drank well too, open for business. My guess is that the palate will improve over 5 years, however may lose a little of this amazing nose. Great fruit, smooth and just starting to develop secondary notes.
Had this in December 2019 and it was almost as good as this bottle, but PNP, we decided to decant the rest and it definitely lost a step or two. Don't decant! Great with 30-60 minutes in glass. Or slow ox a couple hours. (1275 views) | | | Tasted by diggydan on 3/20/2015: Plenty of high-quality stuff in this bottle but a shame I chose to drink so young. BYO at Current in SLC. (3960 views) | | | Tasted by DAVIDWDEAL on 1/16/2015: Needs to age at least 5 more years (3311 views) | | | Tasted by Pinotphile123 on 9/6/2014 & rated 93 points: Kirsch cherries. Good length. Still many years ahead. (3419 views) | | | Tasted by lifebreath on 12/8/2013 & rated 92 points: Very lovely and approachable now. Delicate floral aromas with some earth. Red fruits predominate with citrus overtones, a mid burst of earth and hints of pepper. Smooth lingering finish of citrus. Delicate and sophisticated with balanced refined structure. (3354 views) | | | Tasted by THA on 8/3/2013: 1er Cru Gevrey-Chambertin 2009 (Nos Caves Vin): This was the unanimous best of the three wines. Easily the most complex, with extraordinary earthy aromas and flavors layered over its rich, deep fruit. Wonderful integration. Great length. Outstanding. Highly recommended. (4038 views) | | | Tasted by Matt T on 12/4/2011 & rated 93 points: Burgundy Night: Decanted for six hours. Closed upon opening, but gradually opened up and showed nicely with notes of chocolate, espresso, and spice on a medium to long finish. This is elegant stuff. Second favorite wine of the night behind the Volnay. (3185 views) |
| By Allen Meadows
Burghound, May 2011, Issue #42
(Maison Louis Jadot Gevrey-Chambertin "Estournelles St. Jacques" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies (May 2011)
(Louis Jadot Gevrey-chambertin Estournelles St. Jacques – 1er Cru Red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (1/17/2011)
(Dom Louis Jadot, Estournelles-St-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Domaine/Maison Louis Jadot Gevrey Chambertin Estournelles Saint-Jacques) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2010, Issue #30, The Fine 2009 Burgundy Vintage- Rather Heterogeneous
(Gevrey-Chambertin “Estournelles St. Jacques”- Maison Louis Jadot) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.com and View From the Cellar. (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.France 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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