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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 88 pts. in 27 notes) - hiding notes with no text | | | Tasted by cbjornes on 12/29/2020: Bløt, mild og litt overmoden. (949 views) | | | Tasted by nrk99 on 3/24/2020 & rated 90 points: Much bigger fruit than expected, still quite fresh though has lost some balance. Earth, menthol come later. (1137 views) | | | Tasted by vagrantone on 5/26/2019 & rated 86 points: Last minute choice with dinner. Opened with no decanting. Cork in excellent condition.
all of the signs of great ripeness associated with this vintage: deep color, palate weight, significantly high alcohol.
This wine clearly falls into the category of new, modern style red Burgundy.: color not typical of Pinot Noir in natural form, lack of apparent acidity, noticeably high alcohol and a texture usually associated with warmer climates.
This is not a style of wine that offers much interest. If anything, it strives to resemble a New World style, lack of elegance and focus without being obviously flawed. Is this a single occurence or is the whole line-up going in this direction. (1324 views) | | | Tasted by nrk99 on 9/23/2018 & rated 93 points: Spice on the nose, age shows in the blunting of color, first taste is a surprising dark cherry followed by a nice pucker and late tannins. For having low expectations, this feels like serendopity. (1450 views) | | | Tasted by Thellie on 11/26/2017 & rated 88 points: Nice wine. PNP nose was pleasant, some sandalwood and roses; good balance through the midpalate and a tasty, savory finish. Not profound but perfect with our casual Sunday dinner. Drink up, it won’t improve. (1852 views) | | | Tasted by CondorKhan on 9/18/2016 & rated 85 points: Either too young, or already on the way down.
Muted nose. On the palate, faint cranberry and dusty forest floor. I had to dig deep to get some flavor out of it.
A bit better on the second day, with a bit more fruit showing, but overall a bit disappointed. (2263 views) | | | Tasted by atleastbepolite on 10/8/2015 & rated 88 points: Much better the next day. Burgundy truffliness and fading cherry flavors. Nice acidity and paired very nicely with my roasted duck. On its own, this was not the savory wine I was expecting, but very pleasant nonetheless. I could see myself buying another bottle of this, not a wonderful price but may be nice to have around. (2542 views) | | | Tasted by up4wine on 8/30/2015 & rated 87 points: Used in Pinot Smackdown I. On the sweet side. Acid OK, but didn't hold the wine together on the palate. (2510 views) | | | Tasted by Wine4Life on 9/23/2014 & rated 91 points: Bright ruby, almost candy apple red, spice in the nose, great taste of fresh fruit, medium body, exceptionally smooth, terrific balance and finish. Wish I had more. (3283 views) | | | Tasted by djarcara on 6/13/2014 & rated 87 points: Medium light body. The nose is a bit astringent, which may smooth out with time, but there are nice notes of strawberry, and cranberry. Not fruit forward. Tart cherry, a touch of vanilla and raspberry flavors. Maybe needs a few more years. (3090 views) | | | Tasted by chablis28 on 3/6/2014 & rated 89 points: No way to decern if this will be a great wine with age but its a tasty and balanced representation of Burgundy and the 09 vintage right now. I like the lighter weight, freshness, rsapberry and spice flavors and particularly the length on the finish. A very nice btl of wine right now for $28. Since I'm unsure this acheives greatness down the road I doubt I'll cellar any but a nice ride, right now for under $30. You could do much worse than owning some of this though. (3167 views) | | | Tasted by RogerG on 12/28/2013: (2 of 2) Very nice. Fruity and smooth, classic. Deeper color and more flavor than the Beaune. Cherries. (441 views) | | | Tasted by walkerjfw on 10/3/2013 & rated 88 points: Light and almost translucent ruby color.
Fruit forward style, ripe red strawerry, orange peel, tart red fruits
Lighter tannins, smooth mouthfeel. Good structure, very approachable now and should go for a while. Excellent QPR for Burgundy. (2619 views) | | | Tasted by SiR on 9/23/2012 & rated 86 points: 13.0% - Clear, light ruby / clean, med intensity - raspberry, black tea, dry leaves, citrus - orange peel/ dry, med acidity (black tea like), med- body, low silky tannin, med- intensity, med length.
Had it on two days - better on the second day as the orange peel settled down a bit and some gamey notes brought some more depth. (3886 views) | | | Tasted by skp88 on 7/15/2012 & rated 89 points: Very tasty. A bit of earth, a very light body and nice tart fruit but not too tart (3029 views) | | | Tasted by jshearer on 4/18/2012 & rated 89 points: Some musty, tart red fruit on the nose. Quite nice. Tart red fruit carries through on the palate. Structure is very present, but balanced. I think this will easily age for a couple years. Relatively accessible now, but shows even more promise. Good QPR for Burgundy. (2920 views) | | | Tasted by Newval13 on 3/7/2012 & rated 88 points: Candied violet aroma, blackberry and cola flavors; moderate tannin and gut-burning acidity, needs to decant for a while; could be the 15% alcohol, too. (2548 views) | | | Tasted by Brandon T. on 2/18/2012 & rated 89 points: Nice red fruit, good balance, tasty. Didn't need a ton of air. Medium acidity and mild tannins make it easy to drink now. It lost something the second night even though stored in the fridge immediately after opening, which gives me pause about it's ability to age well. (2232 views) | | | Tasted by NewEngland on 2/12/2012: Mondays with Michael, An Exploration of 2009 Burgundy (Table & Vine, West Springfield, Massachusetts): Excellent aroma, chocolate, intoxicating. Nice with salami. Taste not as amazing as aroma. Acidic. (2074 views) | | | Tasted by Matt T on 12/4/2011 & rated 88 points: Burgundy Night: A bit of an oddity. I thought this was a premier cru wine at first, but it is actually just a village level vineyard. A real step up from the generic Jadot burgundy, but I do not think it shows anything too interesting. Relatively good balance with a nose of flowers and some minerals on a medium length finish. Decanted for about five hours, but I am not sure it needed all that time. (2337 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.info |
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