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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 90 pts. in 229 notes) - hiding notes with no text | | | Tasted by SimonG on 1/2/2023 & rated 91 points: Mag. unsurprisingly, consistent with a couple of mags from the same case last week. Mid to full ruby. Good mid to dark red fruit. Silky to finely velvety. Tannins fully resolved, the fruit vital, and lovely balance. **** (1110 views) | | | Tasted by SimonG on 12/29/2022 & rated 91 points: Two mags, consistent notes. Mid to full ruby. Good mid to dark red fruit. Silky to finely velvety. Tannins fully resolved, the fruit vital, and lovely balance. First look at this and it’s in such a lovely spot I’ll open another mag in a couple of days’ time. **** (1025 views) | | | Tasted by Rieslingfan on 8/21/2022: Remember when 2009 was “too ripe”? Ha! 2009 has become a classic vintage, as climate change has made France an equatorial agricultural zone. “Solar” vintages? What a stupid term used by people whose existence contributes to climate change.
OK. I feel better now.
This has finally gotten to a place where I wish I still had more bottles. It has “Pinot-ed” to a great deal, and that’s fine. The fruit is mellow, there’s still some tannin, and it works well with food. Isn’t that what wine is supposed to do? It’s not too ripe. It’s not “solar” (who know the sun was evil and out to get us). It’s good wine. (1417 views) | | | Tasted by Petit amateur on 10/20/2021 & rated 91 points: Beaucoup de vin pour le prix ici. J'avais un peu peur de l'avoir gardé un peu trop, mais il n'en n'est rien. Un vin mature certes, présentant des arômes tertiaires mais aussi un beau fruit noir, une trame épicée et un boisé tout à fait intégré. Beaucoup de corps pour du gamay, et des tannins encore bien présents. D'abord il semble même un peu austère en bouche, surtout à côté du Brouilly 2014 avec lequel on l'a bu, mais il va se délier au fil de la soirée. Très bourguignon dans l'ensemble, un vin sérieux quand même. Il m'a semblé un brin plus sombre et costaud que le 2005 bu il y a quelques année, mais les souvenirs sont un peu vagues pour vraiment l'affirmer. (1908 views) | | | Tasted by spatialiser on 3/16/2021 & rated 90 points: Opened up nicely after an hour or so - a few years left in this, I think (2354 views) | | | Tasted by NickM on 8/17/2020 & rated 91 points: A very pleasant surprise. Smells like an old library, all furniture polish and musty books. Beautifully integrated. I’m not a regular consumer of aged Beaujolais, but this one is super good. (2011 views) | | | Tasted by WhatsSamSipping on 2/16/2020: Find the Pinot in the Gamay: Probably the most "cookie cutter" of the bunch. While it seemed to lack depth the fruit and earthen notes were very typical. Very Burgundian, but you may not guess Pinot. (2362 views) | | | Tasted by RichardP on 12/14/2019 & rated 90 points: Tart cherry, red and black berries, and notes of savory herbs and earth, with light tannins and strong acidity on the medium finish. This was a good value at about $25. (1599 views) | | | Tasted by mikeandanna on 7/17/2019: Nice (2262 views) | | | Tasted by Mrbuzz on 4/9/2019 & rated 93 points: Hell-O brettolicious funk! Is this a Southern Rhone??? I like me some funk, and this is wearing it like a boss! Showing a wonderful plush and polished mix of dark red berry fruits, dried currants and cranberry...silky smooth tannins with a little dusty white pepper spice kick...puckering bright tartness...licorice, sandalwood spice, salty cured meatiness. Although still pretty youthful with freshness, there are wonderful aged complexities starting to show here...cold smoked meats, old leather, musty cellar cedar...yet still has a firm minerality structure, and lovely exotic tea florals. This is a "dark side of the moon" contemplating Bojo here...really nice! (2599 views) | | | Tasted by WhatsSamSipping on 3/8/2019: Very tight upon opening. Decanted it for two hours.
After two hours the aroma was delicate but more giving. Moss, wood smoke, and dried cranberries. Hour three offers more smoke and violets. Things get more clear and intense.
The color is still quite dark and purple. Seems to be a well kept bottle.
If you wait long enough the hearty tannins seem to surrender and let you have the core flavors of this wine to yourself: Juicy dark fruits and black tea.
If you give it time it's lovely stuff. (2089 views) | | | Tasted by Sorrowless on 5/30/2018 & rated 91 points: This is great now. Showing some nice complexity from maturation, but still very balanced with good acidity and some tannins. Raspberry, red berry candy and a mix of dark berries on the nose. Great wine. (2878 views) | | | Tasted by empire80 on 5/7/2018 & rated 91 points: Served lightly chilled with a barbecue this was delicious. Still very fresh, absolutely no hurry. (2459 views) | | | Tasted by Andydna on 3/13/2018 & rated 90 points: Very delicious. Went surprisingly well with beef stew. Lots of earth and dirt, blood, black fruit, cranberry. (2232 views) | | | Tasted by andreask888 on 1/21/2018 & rated 92 points: Still years to go for this inky beauj.
Still great and perhaps more open on day 2. Pure and intense. (2330 views) | | | Tasted by Tubulus on 9/20/2017: Continuing my project of drinking some of the first bottles I put down to age, this is still alive and well, a little brighter fruit on day 1 and turns darker (with a little weird bitter finish) on day 2. (3119 views) | | | Tasted by pdadams66 on 9/9/2017 & rated 90 points: Firing on all cylinders - maturing well. (2454 views) | | | Tasted by Buick455 on 7/12/2017 & rated 90 points: Nice. Light brown'ish/red color. Notes of red berries, violet, spice and earth. (3311 views) | | | Tasted by pdadams66 on 7/1/2017 & rated 90 points: Drinking better than the last bottle (some signs of age), but feels like there is a long future for this wine. Keep or hold. (3335 views) | | | Tasted by Rieslingfan on 6/25/2017: Solid. Not much else to say, as it's a largely inscrutable block of Beaujolais. The obelisk in 2001 A Space Odyssey was more forthcoming. Leave it alone, or at least ask Hal to open to pod bay doors. Maybe that will air it out. (3687 views) | | | Tasted by etyc on 6/15/2017: Quite a Pinot'ish nose, with violets & earth. Palate started with tart sourish acidity, but it eventually gained weight through the dinner, to exhibit notes of dark (red)-fruits/berries, earth, leather. Not much experience with ageing Bojo... but this may still improve will some more cellar time... (3097 views) | | | Tasted by Enfantterrible on 5/19/2017 & rated 90 points: Drunk at a large family dinner in plastic cups so no notes. Very good bottle. Feels like it has 4-5 more years in magnum format (3046 views) | | | Tasted by johneagle on 4/26/2017 & rated 89 points: No fireworks but a good solid example. Nose a bit reticent, but plenty of fruit and just beginning to become Pinotaged (2960 views) | | | Tasted by Andydna on 3/11/2017 & rated 89 points: Nice black fruit, blood, earth. Tannins gone. Thin, quick finish. (2605 views) | | | Tasted by JOHNLO1 on 3/10/2017 & rated 92 points: Dont understand the negative views on this wine - maybe its the condition the wine has been kept? I have just taken delivery of 6 pack that has been in storage since release (which probably has cost more than the wine) but it's stunning - like a mature Burgundy with beautiful mellow fruit and earthy, leathery flavours. Really unexpectedly good.
Update - just opened another bottle, nothing like as good as first one. Either I was in a good mood, or there is massive bottle variation?
New update - next bottle utterly delicious. Bottle variation (2657 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (5/4/2012)
(Ch des Jacques Louis Jadot Moulin-à-Vent Red) Subscribe to see review text. | By Josh Raynolds
Vinous, February 2011
(Domaine/Maison Louis Jadot Moulin-a-Vent Chateau des Jacques) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (10/10/2010)
(Ch des Jacques/Louis Jadot Moulin-à-Vent Red) Subscribe to see review text. | By Tamlyn Currin
JancisRobinson.com (7/1/2010)
(Ch des Jacques/Louis Jadot Moulin-à-Vent Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jul/Aug 2010, Issue #28, The Beaujolais Treasure Trove- Newly Arriving 2009s and Plenty of Excellent Wines From the 2008, 2007 and 2006 Vintages Still To Be Had
(Moulin-à-Vent- Château des Jacques (Maison Louis Jadot)) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/20/2010)
(Ch des Jacques/Louis Jadot Moulin-à-Vent Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/29/2011)
(Louis Jadot Moulin-à-Vent Château des Jacques) Very dark ruby color; reduction, toasty oak nose; tight, shut down, tart berry, currant, oak, toast palate; needs 3-4 years; medium finish 86+ points (9,000 vines per hectare, vines aged 30 to 60-years-old; no carbonic maceration; 20-40% stem inclusion; 2-5 day cold soak, then 20-30 day fermentation with ambient yeast; 40% aged in barriques, some new, for 12 mos.) 86 points | By Richard Jennings
RJonWine.com (6/6/2011)
(Louis Jadot Moulin-à-Vent Château des Jacques) Group's #8 (my #8) – 64 pts.; 0, 0, 1, 4 - medium dark ruby color; roasted red fruit, brett, tart currant, oak nose; tart berry, plum, black cherry, smoke, oak palate with tangy, firm, sweet tannins; medium-plus finish 86 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and View From the Cellar and RJonWine.com. (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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