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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.6 pts. and median of 88 pts. in 19 notes) - hiding notes with no text | | | Tasted by Thoughtful on 12/14/2018 & rated 92 points: Holding very well. Delicious, complex, lovely! Shows how great vintages age remarkably well even for Volnay. (783 views) | | | Tasted by Thoughtful on 3/17/2015 & rated 91 points: Cellared for 10 years. Perfect fill and cork.Rich and full bodied for Volnay.
The vintage? Good length. Holding well. Being a fan of Volnay marked a little generous. (2192 views) | | | Tasted by andrewstevenson.com on 8/13/2014 & rated 92 points: Very attractive mature colour.
Gorgeous, mature nose with mushrooms, decaying flesh and an abundance of sous bois. Everything you want and expect.
Very classy palate. Beautifully mature, classic flavour. Great balance and finesse. Really lovely stuff. (2403 views) | | | Tasted by Thoughtful on 6/8/2014 & rated 91 points: High fill perfect cork excellent condition. On first tasting appeared tight and perhaps a little light but with air opened and deepened. As time passed became complex and expressive with growing length. Seemed even after 15 years young with time in hand. As a follower of Volnay I have probably been a bit generous but it is a great Burgundy. If properly stored to 2020+. (2514 views) | | | Tasted by Keith Levenberg on 4/21/2014: This bottling always seems to fly under the radar at Jadot, but the vineyard is very well placed, right next to Bousse d'Or. This is a very rich wine, a reminder of just how powerful this vintage was in Volnay, and far from its prime drinking zone although not especially closed up, either. There is still a ton of structure here but it is very refined. The fruit is just as strong at least on the first day, but in the leftovers some of that primary richness has mellowed out and revealed a little more earthiness underneath. (10578 views) | | | Tasted by kleng on 7/17/2013 flawed bottle: Corked. (2664 views) | | | Tasted by vertex663 on 9/29/2012 & rated 89 points: Nice 1er cru. Blackberry / cherry on the nose. Tannins softening - med finish. (2171 views) | | | Tasted by BradKNYC on 5/16/2012: Tom Reddick visits NYC. (Peking Duck House- Midtown): I believe I was in the minority on this one as I wasn't a big fan of it. Others believed it was young, but I found problems with it that lead me to believe that the future really isn't so bright for it. Aromatically, it was quite pleasant with sweet cherries, spice and sous bois aromas. On the palate, though, the wine initially showed a lean character, before some cherry fruit started to emerge with air. However I find the oak entirely too omnipresent and the acidity a bit screechy. The fruit drops off on the finish where the wine becomes unpleasantly lean and dry. I just don't find enough here for it to evolve into much and I know someone was agreeing with me about the oak by the end of the evening. B. (2772 views) | | | Tasted by StewartWent on 5/23/2011 & rated 88 points: Generally not as good as the Leroy. Some caramel oak detracts from the flavours and hardens it up somewhat. Not a bad wine but needs some fruit to soften it up. Not great value I'm tipping. (2302 views) | | | Tasted by Dbrane on 5/13/2011 & rated 86 points: Elvin Bday (Le Chasseur): True to how most 99s are showing now, the Clos de la Barre remains very tight and only started to show a hint of its character after more than 2 hours. Pretty (muted) Chambolle-esque aromas lead to a palate which showed hints of earth, some spices, cool mint and mildly sweet red fruits. I would have guessed it to be a Beaune from the pure Pinot character. Very firm structure and balance here but a pity that this was still pretty much in its shell. (2698 views) | | | Tasted by treaganjr on 5/31/2010 & rated 89 points: Very nice, very true to Burgundian old world style. (2240 views) | | | Tasted by dk_lulu on 9/8/2007: popped and poured. perfect cork (no bleach, longish, deep red stain only at very end of cork). somewhat pale burgundy color, nose of deep black fruit penetrated by bright red, esp cherry, fruit aromas. on the palate, well balanced, good quality components. still primary, though there are partially resolved tannins, and medium to intense retro-olfaction. persistent finish, wrapped in mineral intensity. the concentration drops off in the tail end of the finish. some layering though little complexity. much potential to be sure, though opened several years too young (AM said start drinking in 2007!), though a lovely simple complement to lemon chicken, roast lamb, & stewed vegetables. still have half a btl - we'll see what tomorrow brings...
day two: color seems to have deepened (?), and the nose is more subdued, with a bit of stewed black fruit, and an absence of the bright acidity from yesterday. tannins largely resolved up through the mid-palate but still strong on the back end, with continued good retro-olefaction, and a mineral spine to the finish which is very persistent. balance doesn't seem as solid, as the alcohol now stands out a bit on the finish, but then again this is room temperature not cellar temperature. overall, assessment unchanged from yesterday - nice enough volnay today, should have waited another 5-10 years to touch this wine ... (2587 views) | | | Tasted by beachbum on 3/2/2005 & rated 89 points: 1999 and 2003 Jadot Burgundies: First taste: the wine was elegant, full of cloves and red fruit, just a wonderful drink, good length. I loved it Ready to go now. But on the second taste - it fell down and did not show against the bigger wines. If you have it, try a bottle, as these samples were ready to go. (4027 views) |
| By Allen Meadows
Burghound, 2nd Quarter, 2001, Issue #2
(Louis Jadot Volnay Clos de la Barre 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2001, IWC Issue #95
(Domaine/Maison Louis Jadot Volnay Clos de la Barre) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (7/1/2006)
(Jadot Louis Volnay Clos de la Barre) Medium red, still with a cherry caste to the rim. A wild and wide nose that has black edged cherry, sweet compote and a little coffee in the background - really interesting. The palate is still a little linear, though transparent and with good acidity. The length is also quite good. Time in the glass brings this to an ever-improving level, filling out the palate more and more. Leaves a good impression. |
NOTE: Scores and reviews are the property of Burghound and Vinous and Burgundy-Report. (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.Clos de la Barre On weinlagen.infoFrance 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.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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