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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 91 pts. in 16 notes) - hiding notes with no text | | | Tasted by lozatron on 12/8/2023: Jadotfest 23 - Table Domaine Gagey (Noizé): A gorgeous nose to this. A lot going on - is it primary or tertiary? There's GC substance to it but it doesn't mess about and doesn't really care what you think - it would probably leave crumbs on the sofa but it will also make you breakfast so...all in all a good time. (438 views) | | | Tasted by SimonG on 12/7/2023 & rated 91 points: 2023 Jadotfest (Noizé, London): Dense, plush. Mid to full red fruit. Relatively robust. A blue-collar GC. **** (376 views) | | | Tasted by gudetama on 1/28/2023 & rated 91 points: Opened for about 4 hours before tasting. Drinking very well. Still lots of life left. (399 views) | | | Tasted by SussexSB on 12/19/2021 & rated 93 points: I really liked it. Had the GC svelte wrap around palate fruit and lusciousness that befits a Vougeot. Ok, not the most complex, and label snobs won't like a Jadot, but it was more than worthy of a mention. From magnum, no need to rush on this. Impressive stuff. (895 views) | | | Tasted by Milos on 4/19/2018 & rated 94 points: Part of a pinot tasting and my wine of the night. Decanted for about two hours. Classic Burgundy. Cherry and blackberry with earthy and leather notes on the nose. Rich smooth palate with next to no tannins, yet the wine holds together nicely. Long and perfectly balanced finish. So satisfying! (1959 views) | | | Tasted by TC16 on 11/6/2016 & rated 88 points: Perhaps I don't get aged Burgundy. Decent acidity, tannins fairly resolved. A hint of crushed cherry with wet forest floor. A bit musty. (2332 views) | | | Tasted by ricknat1 on 2/5/2016 & rated 94 points: truly wonderful and you cant beat the value (2937 views) | | | Tasted by KenK on 8/11/2013 & rated 91 points: Quite enjoyable and fully mature. Classic Burgundian funk on the nose with a brambly red fruit compote quality. A tad lean, but nice bristly dried dark cherry flavors and floral elememts with wet earth. Improved nicely over the course of dinner. In good place and see it holding, although unlikely to improve. I think this is better than the Burghound or Tanzer reviews. (4404 views) | | | Tasted by aajder on 2/17/2010 & rated 92 points: Decanted for two hours. Nose was impeccable and showed classy darker red fruits, violets, and some damp rich earth. This was a powerful wine on the palate but possessed excellent finesse.The fruit is delicious on the palate, really flavorful wine. It had a huge long finish, with some medium tannin and bright acidity, very elegant for such a strong wine. (4905 views) | | | Tasted by rjonwine@gmail.com on 3/18/2009 & rated 86 points: Burgundy OL (Twist Bistro, Campbell, California): Bricking medium red color with pale meniscus; mature, mushroom and tobacco nose; mature, tobacco, thin, tart red fruit palate; medium finish 86+ pts. (2006 views) | | | Tasted by rjonwine@gmail.com on 12/4/2008 & rated 87 points: Jonathan Dinh 3rd Annual Magnum Birthday Party Dinner (Gumbo Jumbo Restaurant, San Jose, CA): Medium cranberry red color; earthy, mature mushroom nose with a touch of TCA; earthy, mushroom and black fruit palate; medium finish (2285 views) | | | Tasted by davidn on 11/25/2008 & rated 90 points: Raspberries, strawberries, linen and lace. Nice round mouth feel. Young but definitely tasting very good right now. (4581 views) | | | Tasted by rjonwine@gmail.com on 4/15/2008 & rated 89 points: A Hobo's Dinner - Tax Day 2008 (Cult Pinots, Chards and Cabs) (The Plumed Horse Restaurant, Saratoga, California): Orange red color; sweet beef jus, chlorine and bark nose; tart, minerally red fruit and chlorine; medium-plus finish (2504 views) | | | Tasted by Keith Levenberg on 1/27/2008 & rated 82 points: Musty nose (not corked), otherwise non-descript if perfectly well-proportioned. A wine that got lost in the crowd -- I draw no conclusions whether that's so much the worse for the crowd, or so much the worse for the wine, but if I had any I'd leave it in the cellar to sleep. (3926 views) | | | Tasted by Gregory Dal Piaz on 3/13/2007 & rated 91 points: University Settlement dinner (Christies): A bit milky on the nose at first, light autumnal notes yeild to a bit of a roast meat nuanc, tender structue, good weight in the mouth, round and ripe fruit throughout with a lovely medicianl note adding contrast, moderately long finish with very fine grained tannins. This is drinking well and the best of the bunch tonight but will continue to improve. (4350 views) |
| By Allen Meadows
Burghound (4/5/2000)
(Maison Louis Jadot Clos de Vougeot Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2000, IWC Issue #89
(Domaine/Maison Louis Jadot Clos Vougeot) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/18/2009)
(Louis Jadot Clos Vougeot) Bricking medium red color with pale meniscus; mature, mushroom and tobacco nose; mature, tobacco, thin, tart red fruit palate; medium finish 86+ pts. 86 points | By Richard Jennings
RJonWine.com (12/4/2008)
(Louis Jadot Clos Vougeot) Medium cranberry red color; earthy, mature mushroom nose with a touch of TCA; earthy, mushroom and black fruit palate; medium finish 87 points | By Richard Jennings
RJonWine.com (4/15/2008)
(Louis Jadot Clos Vougeot) Orange red color; sweet beef jus, chlorine and bark nose; tart, minerally red fruit and chlorine; medium-plus finish 89 points |
NOTE: Scores and reviews are the property of Burghound and Vinous 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.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.infoClos Vougeot Grand CruDescrittore tipico: menta e cioccolato, più precisamente after eight (spera si scriva così il nome del noto cioccolatino alla menta); ancora più precisamente, questo è un riconoscimento tipico delle sub-zone nella parte mediana e alta di Clos Vougeot, più raramente della parte bassa, al confine della RN74.
On weinlagen-info |
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