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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 116 notes) - hiding notes with no text | | | Tasted by Paul D on 12/4/2019: Very developed and not uninteresting nose - sowing mulch, mushroom, touch of manure, a vestige of dark fruit. Palate is medium bodied, similar flavour profile, though lacking acidity and with a short, drying finish. Past its best. (1832 views) | | | Tasted by gschneider on 2/9/2017 & rated 90 points: excellent detail, hints of forest floor and olive dominate a really great black fruited pinot. Wonderful (3487 views) | | | Tasted by tendring on 7/14/2016 & rated 90 points: Wine Education Service - Old Beaujolais (Imperial College): Opaque, moderate age.
Somewhat stinky, vegetal development.
Fruity, ripe black fruit, tannins still obvious, fruity mid palate, very long. (3332 views) | | | Tasted by lesz on 7/12/2016 & rated 91 points: great bottle. like a nice burgundy. (4148 views) | | | Tasted by pjaines on 6/17/2016: Wow. I've been slamming down the 2010 and 2011 of late, but this is a step up - those extra years of age have allowed this wine to go deep and serious. Layers of black matter and violets with whispy tannins - so serious, so good. No bubblebum action going on here, this could easily be taken for quite a serious Nuits-St-George. (4811 views) | | | Tasted by Acohen on 2/21/2016 & rated 88 points: Solid with tart cherry, floral notes and nice acidity (3691 views) | | | Tasted by soyhead on 1/7/2016: very dark and clearly influenced by the new oak treatment. at first approach i find it somewhat reminiscent of a bordeaux. surprisingly tannic and i find this particular bootle to be slightly off with either VA or a mild corkiness. (2426 views) | | | Tasted by Libiamo! on 6/24/2013 & rated 88 points: Cru Beaujolais like this one is the most underrated red wine among wine drinkers. Can be easily passed for village level Pinot, in fact it's made in the same way, with open top wooden vat, pigeage, etc. No carbonic maceration like the Nouveau. Medium plus ruby core, pink-ish rim, still youthful looking. On the nose, red cherry, sour cherry, some dark fruit too, e.g. plum (especially on the second day), hint of spice and vanilla, meaty notes. Silken tannins, medium plus finish and acidity. Well-balanced, if not particularly complex. Drinking very well now, but can hold for another 2 to 3 years. (6192 views) | | | Tasted by pmbohn on 2/24/2013 & rated 91 points: Absolutely perfect timing, loved the taste of earth, berries and licorice. Great earth and fruit balance. (5760 views) | | | Tasted by pmbohn on 2/24/2013 & rated 91 points: Absolutely perfect timing, beautiful finish with earth, berry, and licorice. Velvety and tasty. (5605 views) | | | Tasted by Cappie on 12/17/2012: Dark color. Still quite fruity and primary. Good acidity, good length, clearly beaujolais - perhaps in 5 more years this will be more Pinot-like but not getting that now. (5940 views) | | | Tasted by geppetto on 11/17/2012 & rated 92 points: Still drinking really well. Fruit has faded a little, but interesting new flavors emerging. Interesting development for a Beaujolais. I'm gonna hold my last bottle for a while longer, just to see where it goes. (5661 views) | | | Tasted by Fragrant Farmer on 10/10/2012 & rated 83 points: I have had 3 bottles of this. 1st at 3 years old was impressive but last two at 6 and 7 years old have been dull with not much on the palate or on the nose. Drink it at 3 years old, do not bother keeping it . There are much better buys in cru beaujolais for less money.Must drink my 09s up. (2797 views) | | | Tasted by markandsusanw on 3/5/2012 & rated 88 points: Splash decanted and strained for sediment ... Classic barnyard nose, with plenty of earth followed by tart cherry and bright cranberry on the palate. Smooth as silk and drinking well. Medium-long, dry, mineral finish with a good balance of fruit and acid. Very Pinot-like to me. A little too much funk for my taste, but clearly well made. (3523 views) | | | Tasted by df1962 on 1/8/2012 & rated 90 points: PnD let air for 4hrs. Dark crimson opaque (becuase of sediment from the dregs) with a garnet rim. Nose of cranberry bing cherry sour cherry and earth. Medium(-) weight with stemmy yet smooth tannins. Flavors echo the nose with a touch of raspberry espresso and licorice. Holding up well but drinking very well right now. Will be looking for the 2009 vintage. (3717 views) | | | Tasted by chbeaumont on 11/10/2011 & rated 91 points: Remains deep; substantial nose, a touch burly, retains lift on primary fruit ; starting to soften but has backbone, structured, refreshing acidity, medium-full. Authoritative. Clearly will benefit from some more time. (4019 views) | | | Tasted by granikmw on 10/31/2011: Needed at least an hour decanting. Very structured. Dark and firm, but bright fruit within. Solid and serious. (3954 views) | | | Tasted by trawets01 on 10/23/2011 & rated 89 points: Nice red fruits. Easy smooth finish but not long. In balance. Very enjoyable. (3765 views) | | | Tasted by danielk168 on 9/26/2011 & rated 88 points: Very aromatic.fresh and full of red fruit and floral. great value. (3996 views) | | | Tasted by PatrickinKW on 6/30/2011 & rated 92 points: Deep ruby, no visible signs of age. Quite restrained with lots of structure left, actually for a Gamay, it's quite tannic. Could be misteaken for a cheaper Barbaresco as it's nose and palate are very similar - the only thing missing was the floral element. Would be fun to taste blind. Not sure about the drinking window here either, seems like it needs a few more years to hit it's stride. Not sure if there's enough fruit to last tho. (4265 views) | | | Tasted by lilacwine_400 on 6/3/2011 & rated 89 points: nez de bonne longueur. très équilibré en bouche, texture soyeuse. En bouche domine la prune et l'arôme cerise noire, se termine sur le chocolat. A évolué que lors de ma précédente dégustation il y a un an. a du temps devant lui, mais bien à boire maintenant. Bonne révélation! (4534 views) | | | Tasted by danielk168 on 5/23/2011 & rated 85 points: Opened and waited 30min, good nose of red fruit, body is medium but showed good structure, pleasant wine for lunch that day, a half bottle works grat for lunch. (4436 views) | | | Tasted by tcfishler on 3/19/2011: Medium dark red with a touch of garnet. Exceedingly tight and structured even for the Cru, but slowly (we're talking days) opens to show a decently representative profile with much punch and seriousness. The core material here was so strong that the wood treatment cannot be discerned. (4637 views) | | | Tasted by 5laton on 2/26/2011 flawed bottle: Corked. (4907 views) | | | Tasted by wineshlub on 2/16/2011 & rated 89 points: Aromas of cherries and earth. Full palate of black cherry, mushrooms. Some licorice in the lingering finish. Straightforward, full bodied (if a bit reticent), good structure. Not sure this is going anywhere, but it's nice right now. (4765 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (6/26/2012)
(Ch des Jacques Louis Jadot Moulin-à-Vent Red) Subscribe to see review text. | By John Szabo, MS
WineAlign (7/7/2009)
(Louis Jadot Château Des Jacques Moulin à Vent, Ac red) Subscribe to see review text. | By David Lawrason
WineAlign (12/6/2008)
(Louis Jadot Château Des Jacques Moulin à Vent, Ac red) Subscribe to see review text. | By Josh Raynolds
Vinous, April 2007
(Domaine/Maison Louis Jadot Chateau des Jacques Moulin-a-Vent) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2007, Issue #8, Beaujolais Today Forever Misunderstood?
(Château des Jacques (Louis Jadot) Moulin-à-Vent) Login and sign up and see review text. |  By Gary Vaynerchuk
Wine Library TV, Beaujolais And Steak Plus Gary Rants About Individuality, Episode #378 (12/26/2007)
(Jadot Moulin Aven Chateau St. Jaques) #2; COLOR-dark; NOSE-nice roasted pepper; cranberries; little black licorice reduction sauce; TASTE-nice intensity violets & cranberries; Beaujolais Cru's offer an imaginary blend -- mixing the elegance of Pinot Noir and fruit & explosiveness of a Barossa Shiraz; solid wine; some great tannin structure and some nice back-end cranberry, but is a little hollow on the mid-palate; WS-91; GV89 89 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and WineAlign and Vinous and View From the Cellar and Wine Library TV. (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.GamayPlant RobezFrance 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
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop Moulin-à-VentKnown as the "King of Beaujolais," and located in the very north of the Beaujolais region, the Moulin-à-Vent Cru boasts the most full-bodied and structured Cru Beaujolais bottlings. Floral and fruit-driven in youth, these wines often develop spicy, earthy characteristics as they age. |
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