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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 26 notes) - hiding notes with no text | | | Tasted by DH90 on 1/11/2023 & rated 87 points: Pale red color. Bright red fruit, mainly cherries, with moderate acidity but minimal tannins. Relatively thin without great presence on the mid or posterior palate. Will last several more years but overall I was not too enthusiastic about this Beaune (932 views) | | | Tasted by Xavier94 on 5/17/2020 & rated 91 points: Sandalwood, licorice, white pepper accents, reticent but distinctly sweet red currant and cherry fruit/kirsch liqueur on the nose. Fresh acidity (in keeping with the vintage) and not showing much midpalate expression but the fruit, in its tighter stage, does show enough fat to buffer the structure. More minerality comes into focus with air time. More supple and less sauvage than I would have imagined in this wine (especially for the this vintage right now). Good base of fruit! 90-91. (1815 views) | | | Tasted by MWiking on 10/20/2019 & rated 91 points: this wine has matured really well, a great Beaune wine. (halfbottle) (1912 views) | | | Tasted by Argrath on 6/4/2019 & rated 89 points: Village 2010-tasting (short note)
Red and black fruit. Minerality, tomato, oak and nuts. Fullish, but also bitter finish. (1541 views) | | | Tasted by Puteljen! on 10/27/2018 & rated 91 points: This is still a bit shy, but after about an hour decant we get an elegant nose of sweet red fruit: straw-, rasp- and lingonberries, some bay leaf and just hints of spice. On the palate quite silky but with good acidity and moderate, polished tannins. Again good fruit with more berries but not too intense. Good minerality, energy and lenght. Well balanced. Classic.
A good wine, starting to emerge but will hold remaining bottles for at least 2-3 more years. Will last a lot longer than that. (2081 views) | | | Tasted by ajbergren on 11/13/2017 & rated 92 points: Medium burgundy with medium plus optical density and high reflectivity. These nose shows a classic profile, with cherry, strawberry, and some delicate florals above some light fresh earth. Also a bit of spices, but mostly subdued. On the palate, it is medium bodied, with fresh acidity and a pretty electric mouthfeel. Tannins are firm but integrated, and support the even texture nicely, lending a cleanness to the ripe fruits. Density and concentration are excellent here- weight is balanced with enough flavours and vividness to avoid any issues, and certainly there is no dilution here! Very well balanced on the feel. Flavours of rich cherry, and red fruits on the attack. The midpalate is absolutely packed with vivid, rich red fruits, with layer after layer of wonderful flavours rolling over each other. A good amount of complexity, but not with tons of depth- mostly complex fruit flavours, with some support from earthy spices. The finish is medium in length, with some tobacco smoke that is savory and surrounded by fruits. Aromatics and flavour really begins to soar with some time, providing more intensity over the evening. Really powerfully elegant, drinkable, likeable, wine here, with some depth, but enough complexity to make up for any shortfall there.
This is a very highly drinkable, well-made, wonderful 1er Cru Burgundy. Classic in profile, with elegance, class, and yet gorgeous delicious fruit. Drinking very nicely at the moment, it will also last quite a while, with further evolution- actually drinking young, just with enough age to certainly enjoy a tameness and elegance, but with plenty of time to evolve. Really nice QPR for an excellent experience! (2109 views) | | | Tasted by FredF on 5/7/2017 & rated 92 points: Lots of fruit (cherries, strawberries) and some earth evolving on the palette. Wonderful mouth feel. Tannins still a bit forward and not yet integrated, so another year before the next one. This will be spectacular. (2213 views) | | | Tasted by andreask888 on 1/9/2017 & rated 92 points: This wine is rounding into shape. The 2018 drinking window is probably a good start date, but the natural roughness of this burgundy is slowly eroding with time.
Note: wait at least another year before opening the next one! (2246 views) | | | Tasted by Ydaucourt on 7/9/2016 & rated 91 points: Solide droit austère et long. Très bel avenir! Attendre 2 ou trois ans avant d'ouvrir la suivante. (2687 views) | | | Tasted by MWiking on 2/22/2016 & rated 91 points: oväntat gott och med på väg mot mognad? mycket jordgubbar i både smak och doft men även lite härlig skog och mull.
oväntat bra, från halvflaska. (2937 views) | | | Tasted by FredF on 1/17/2016 & rated 91 points: Fruit on the nose. Cherries, Strawberries. Tannins still a bit bold.Graphite in the midpalate. Long aftertaste and fruit filled. Had with roasted rack of lamb. This should get even better with age. (2369 views) | | | Tasted by Argrath on 11/9/2014 & rated 90 points: Fine-tuned, delicate, albeit rather oaky nose. But pure red fruit. Raspberry-strawberry and violets. Jadot gun-powder oakiness. Walnuts and a sandy minerality.
Medium body. Surprisingly tannic. But very inviting, nice berry fruit. Good grip. Violets, transaprent and elegance.
2010 once again shows it's a super vintage. (3042 views) | | | Tasted by FredF on 7/19/2014 & rated 91 points: Dark fruit, cherries and wood on the nose. Eucalyptus? Full mouth with well integrated tannins. Good balance of acidity. Nice food wine (had with roasted rack of lamb with boysenberry crust) Nice aftertaste. This wine will probably improve more with age, but can be enjoyed now. (2787 views) | | | Tasted by FredF on 4/2/2014 & rated 92 points: Earth, wood, minerals, spice. A bit more subtle on the nose but beautiful color and taste. Earth and some fruit at first, then clay and minerals and spice on the mid palate and aftertaste. This wine is still young. (2683 views) | | | Tasted by Puteljen! on 2/10/2014 & rated 91 points: A bit shy on the nose but gives a good mix of darkish fruit, light mint, earth and some wood. On the palate good stucture with firm tannins, medium+ acidity and very nice minerals with clay, earth and iron. On the lenghty finish the fruit comes to the fore again and mingles with refreshing mint and lively acidity. Very good and will reward cellaring. (2662 views) | | | Tasted by Dbrane on 4/16/2012 & rated 85 points: Tasting with Jacques Lardiere from Louis Jadot (Praelum Wine Bar): Pretty. Hints of soil and fresh red fruits on the nose. Zesty acidity. Sappy sweet red Pinot fruits on the simple but lovely palate. Very good for what it is. (4438 views) | | | Tasted by Burgundy Al on 3/22/2012: Jadot Cellar Visit and Tasting, Mostly 2010 barrel Samples (Beaune): Sweet red and black cherry aromas with floral background and meaty spice. Big and bold cherry flavors. Chewy and dense with firm tannins. (3578 views) | | | Tasted by oenophilip on 3/9/2012: Cranberry and orange zest with a soft and plump palate and chewy tannins. (2671 views) | | | Tasted by Keith Levenberg on 11/10/2011: (Barrel sample) This was probably the simplest wine of the lineup, immediately less grippy and earthy compared to the Pernand, and pretty much all about the fruity side of the grape. (3897 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 Beaune "Clos de Couchereaux" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2010 Red Burgundies (Feb 2012)
(Louis Jadot Beaune Clos Des Couchereaux 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine/Maison Louis Jadot Beaune Clos des Couchereaux) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/18/2011)
(Dom des Héritiers Louis Jadot, Clos des Couchereaux Premier Cru Beaune Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2011, Issue #36, The 2010 Burgundy Vintage: Low Yields Deliver Profound Elegance
(Beaune “Chouacheux”- Maison Louis Jadot (Les Héritiers Louis Jadot)) Login and sign up and see review text. | By John Gilman
View From the Cellar, Nov/Dec 2011, Issue #36, The 2010 Burgundy Vintage: Low Yields Deliver Profound Elegance
(Beaune “Clos des Couchereaux”- 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoBeaune 1er Cru Maps on weinlagen.info |
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