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| Community Tasting Notes (average 93.1 pts. and median of 93 pts. in 8 notes) - hiding notes with no text | | | Tasted by bbq_grandcru on 12/4/2022 & rated 90 points: Light to medium body. Ever so slightly browning robe. Dominant nose and palate flavor is strawberry and spice. This is not quite in balance yet. It turns thin and tannic on the mid palate and into the finish. Suggest waiting to early 2024 before opening; that’s what I plan to do. (1547 views) | | | Tasted by peternelson on 10/6/2020 & rated 93 points: Fresh, juicy, tangy, fuller bodied and rich but still with lift. Excellent wine, really liked this. side by side with the '02, this actually had better structure and lift than the '02! DD at Cotsen's (2984 views) | | | Tasted by Kemo Sabe on 9/30/2020 & rated 94 points: With 09 being a warmer vintage we decided to do a check in on this Beze. Opened an hour + before serving and the wine was open for business. Rich flavors of violets, purple and red flowers, red fruits, moderate spice and some nice soft tannins. Texture was very pleasing. Still on the younger side I am sure this will last well for another 15+ years. (2555 views) | | | Tasted by rossi.wine on 10/27/2018 & rated 94 points: Domaine Louis Jadot Clos de Bèze vertical. Tasted after 2011. Expressive, powerful, spicy with lots of dark fruit, minerality. Good acidity, lively, intense with ripe but noticeable tannins which are wonderfully covered by generous fruit. Long and persistent finish. Lovely. Stylistically not too dissimilar from the 2015 tasted before. 93-94+ (3782 views) | | | Tasted by PanosKakaviatos on 12/23/2017 & rated 95 points: Holiday lunch with many magnums (Black Salt): Delectable and rich, but firm and this is to be expected from Louis Jadot. A very pleasing expression of ripe dark fruits, black cherry and blackberry, with opulence and structure on the palate. Needs another five years at least of aging before entering a proper drinking window. Time in glass brought forth more charm, but I kept going back to the 1999 Fourrier from magnum for more pleasure. (4769 views) | | | Tasted by dcwino on 12/22/2017 & rated 94 points: A lost Friday afternoon gathering – 96 Krug mag, 99 Fourrier CSJ, blind CDB flight and etc. (Blacksalt, Washington DC): Youthful rich black fruit driven nose with a hint of red, blackberry jelly, cherry, caramel, flowers, sap, sweet spices and earth. Excellent concentration, nicely layered opulent black fruit, round and warm, medium acidity, earthy mineral, showing a hint of tannins and a long opulent black fruit and earth driven finish. Although the fruit is generous and opulent, the overall expression is masculine and serious. Clear expression of the 09, also a bit straightforward so my guess is the 09 Jadot. Needs minimum ten more years. (3772 views) | | | Tasted by johnh1001 on 2/16/2014 & rated 93 points: Very ripe red fruit, black pepper and spice on the nose and palate. Rich, ripe, sweet and primary red fruit. Sappy, nice grip on the long finish. Impressive fruit and will develop well I expect. (4827 views) |
| The World of Fine Wine, December 2012, Issue #38
(Chambertin Clos De Bèze, Jadot –) Login and sign up and see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies from Bottle (Apr 2012)
(Louis Jadot Chambertin Clos De Beze Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, May 2011, Issue #42
(Maison Louis Jadot Chambertin-Clos de Bèze Grand Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies (May 2011)
(Louis Jadot Chambertin-clos De Beze – Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Domaine/Maison Louis Jadot Chambertin Clos de Beze) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2010, Issue #30, The Fine 2009 Burgundy Vintage- Rather Heterogeneous
(Chambertin “Clos de Bèze”- Maison Louis Jadot) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of The World of Fine Wine and Vinous and Burghound and View From the Cellar. (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.infoChambertin-Clos de Bèze Grand Cru On weinlagen.info |
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