Ruby and very primary looking. A touch of brett here. Light with a coating of wood. Snappy, tart cherry and terrific acidity. Nothing too juicy or overripe about it. Excellent yet nowhere near peak yet.
Dark red to rim. Cherry/red fruits, meaty/earthy nose, medium body with flavors following the nose, great balance between with fresh cherry fruit and minerally acidity, medium-long finish. Intensity of nose and paste increase after open for 2hours. Very consistent with last bottle. Outstanding.
Opened for Christmas dinner, and showed better than I would have expected. It's still quite tight, but does unfold with air. It's not nearly as brooding as it once was, and even has elements of delicacy. There is still quite a lot of deep red fruit, so further cellaring should not be an issue. This was a good showing, but I think a couple more years will be beneficial.
Was worried this may be getting over the hill but has matured nicely, albeit now less like what my mind tells me Beaujolais should taste like. Weighter, fuller, a bit more new world pinot-like, but really enjoyable and no signs of deterioration.
The combination of oak and the 2009 vintage makes for a very international wine. Halfway between Burgundy and Bordeaux in style, this seems to me more about showing that Beaujolais can do what other regions do well, rather than about showing what Beaujolais can do that other regions can't. Admittedly, the latter's not easy, but minerality and terroir are the obviously places to look and this has neither really.
I'm left a bit undecided about this. Yes it has structure and is a good drink, but it doesn't have a lot of complexity and I wonder if when the gamay fruit fades it will develop real interest or become a tannic shell. Certainly not a whole at this stage.
Definitely beaujolais, but Jadot brings a hint of Burgundy to this juicy, dark fruited Moulin-a-Vent. Nice spice and a tinge of eucalyptus wrapped up in mouth coating tannins. Delicious now, looking forward to seeing how these develop.
Last time I had this I said I would wait 5 years to have it again. Well after 2 years I broke down, and it was a mistake. This is still dark and now it is into a brooding phase. There's still great depth, so I will try and restrain myself for the other three years before I open my other bottles.
Aroma and flavor profile are consistent with other Gamay grape wines. But the intensity of the flavor is … well … intense! Excellent balance. Full bodied with a smooth mouth feel. Drinking really well now as a youngster - but this could last a long time. If 2009 is your special year - this could be a fun one to bring out in a couple decades.
Youthful crimson. What a nose! Full of lively and gorgeous red fruits, strawberry, cherry, cranberry, and hints of dark fruits like blackberry as well as very faint herbal and earthy hints. The palate is very well balanced with excellent concentration. The fruit comes in small waves and is lifted by an excellent acidity. Racy. Ready to drink but needs more time to develop complexity. Should improve in the next 4-6 years. 89-90.
Dark red to rim. Cherry/berry, meaty/earthy nose, medium body with flavors following the nose, great balance between with fresh cherry fruit and minerally acidity, medium-long finish. Better than last year. Outstanding.
Popped and poured with roasted chicken and pasta with marinara sauce. Was surprised that it was darker in color than I had expected. Aroma doesn't give much - some cranberry in there. Taste has some earthiness and that cranberry/tart cherry flavor, along with a pretty high level of acidity. Doesn't leave much of an impression on me overall.
From 75cl, perfect cork. Appearence, body and texture all reminiscent of ripe wild cherry juice. Strong ripe raspberry/red cherry entry; slightly mouth-puckering/squeaky on finish. The oak seems well-integrated to me now. A beautiful bottle of wine; the first Beaujolais ever which I can remember enjoying without reservation. Excellent now, fine potential for 4-5 years to come. 90P
Ripe, juicy raspberry and cherry flavors. There is some oak present which leads to some whiffs of vanilla, and at times, there is a cocoa powder element. It's buffered by some gamey notes. It's lost it's edges and is pure fruit to me. I like it, but maybe a bit heavy on oak for some. Very 2009.
More interesting than previous bottle. This was aromatic with herby-cherries and hints of barnyard on the nose and juicy cherrie, earthiness and iron on the palate e and very good acidity. Medium body; paired with all kinds of different food over two evenings. Tasty and better than my previous bottle. 89-90
A few cru Beaujolais !: Aged for 10 months in oak barrels, 40% of which are new and 60% are second use. Powerful fat texture and mouth-filling depth. With obvious oak which needs to mellow with bottle age. Needs time! 89-90
From 75cl, perfect cork closure. Opened and consumed over 2 hours, best at room temperature and at the very end. Intense blue-tinged red; closed up on the nose, just some hints of dusky spice (turmeric?); squeaky entry with slightly underripe damson/rote grütze fruit; mid palate almost metallic and earthy; dusty tannins on the longish tongue-puckering (sloe juice?) finish. Evidently good wine making, and plenty of guts for further development. Hard to believe on today's showing that this will open up into something genuinely perfumed and/or generous, but let's see. 87-88P(?)
Always been reading about how great a good Beaujolais can be and hadn’t quite had one until this one. Did actually resemble a Burgundy. Great. 2009 supposed to be a standout vintage so will be looking for more Cru examples and some other vintages to compare.
Medium-deep ruby. On the first day a good mix of (dark) red berries and undergrowth, perhaps with a green streak (olives?). On the second day it was more on ripe dark berries with a hint of fennel. The palate is quite light-bodied, has good flavors (as on the nose) and evident tannins. It finishes abruptly. It has the structure of a light wine, to be enjoyed without too much thought, but the alcohol level, at 13.5%, is rather on the high side.
Left this one with mixed emotions. At first this seemed a bit closed and simple, something coated with too much oak, also felt by it's tannins, that are not shy at all for a Beaujolais. But it's a MaV of a massive year and thus made to be aged. I left the last third in the bottle for 10 hours, only to be delighted to find it much more expressive and evolved. Sweet and funky cherry nose and way more drinkable. Conclusion: Give it many more years or a proper decantation.
Great intergration of tannin, acidity, fruit and oak. Great earthy, tart cherry combination in the nose as well as palate. Medium body w brisk acidity and tannin. Definitely will progress with one more year in bottle
A translucent wine with a dark ruby red color throughout, showing aromas of sour cherries, raspberries, cranberries, violets, dried rose petals, and sweet spices. Sweet flavors of red berries on the entry with hints of roasted meats on the mid-palate, and a chewy finish filled with flavors of iron shavings, and a mix of spices. Smooth textured, light bodied, but intense flavors with great acidity that keep this wine fresh.
Give this time to open up for a real treat. Clear medium ruby color with a terrific mineral laden nose of dried cranberry and other dried red fruits followed by a dusting of dried petals. This wine shines on the palate with a clean, medium body and finely grained medium-plus tannins. Tart cherries, pomegranate, and cranberries carry through on medium-minus acidity. Throw in a medium-plus finish and this wine is showing remarkable balance and will only improve with time in the cellar. This is a very good wine and producing good bang for the buck.
Brilliant Beaujolais with deep, mineral laden fruit with a touch of iron filings. Cool, reserved and compact. If you serve this just a touch cool (but not cold) then you really get excellent balance. Wonderful stuff for ten quid. I'm buying more.
Big funk and game on the nose. Opens up like a Syrah. Graphite, black and blue fruit, some plum, violets. It's burly and tannic on the palate, feeling crunchy. Loads of black fruit with strong blueberry and blackberry flavors. Strong acid. Big and complex. Unexpected and very nice! Not like the usual Gamay at all.
Popped and poured. Dark ruby - a lot darker than most Bojo that I've tasted. Fairly extracted. Nose is a little reticent, but with some aggressive swirling in the glass reveals nice spicy notes. Noticeable oak, which the fruit is able to (just) tame, but balance is a little precarious.
Medium / full bodied, nicely sappy - initially the finish seemed somewhat short, but the sap compensates after the first few mouthfuls.
Drank over 5 nights. The wine is more subdued and hidden now. I liked it better earlier in life. It is still holding up well. The nose has a lot of earthy rustic smells like dirt. Very nice. Keeps up a nice intense finish with lots of layers.
Dark red to rim. Cherry/berry, meaty/earthy nose, medium body with flavors following the nose, great balance between ripe fruit and minerally acidity, medium-long finish. Better than last year. Outstanding.
Decanted for 30 minutes. Pure and crisp. Lovely sweet rasberry aromas with enticing spice. Holds right throughthe mid-palate and then has a good length finish with just enough grip. With some air I think this is drinking beautifully. Good combination of fruit, depth and finish.
I would love to find a few more of these ... Only 1 left now.
Vivid purple colour. Intially seems a little hot, but after an hour or so improves markedly with lovely red berry fruits and hint of cream. My last bottle so wish I had left it at least another year. Possible repurchase.
Opened first bottle Christmas 2010, needed time. Opened 2nd bottle Christmas 2011. After 45 minutes or air, much better, fruits and longer finish. Enjoyable. Look forward to Christmas 2012, but probably best a year or so beyond that.
Again I might be hard pressed to call this as gamay blind, probably guessing a pinot, and a ripe one at that. On day one there is a pleasant cherry nose but bitterness from tannin, chilling to slightly below cellar temp smoothed that out nicely. On day two its smoother still but the best of nose and palate doesn't come until the end of the bottle. I'd hold this for two to three years before trying another.
This wine was popped and poured, with a serving temperature of 60-65 degrees Fahrenheit. It was serially tasted over two hours. The robe is literally opaque purple...more reminiscent of a young Bordeaux than Beaujolais. The nose is immediately expressive of Bing cherries, cardamom, savory and dark plums. Medium-bodied and racy on the palate, with medium sweet tannins, well-integrated alcohol (which is listed as 13.5%) and moderate oak. The flavors mirror the nose and the middle palate does not disappoint. Medium-to-long, crisp finish. It really speaks (actually, shouts) about the vintage when a cru Beaujolais shows this degree of extraction. Kudos to the folks at Jadot! Drink now-12/15.
13,5% d'alcool, 100% Gamay, en vinification bourguignonne Oeil : profond, forte viscosité en parois, larmes colorées Nez : projection d'intensité moyenne+, boisé devant, fruits derrière, frais malgré tout Bouche : sec, ample, attaque très asséchante, tanins souples à charnus, amertume moyenne+, astringence soutenue, persistance moyenne+, rétro boisée, boisée et fruitée derrière Conclusion : très bon malgré tout, avec un beau potentiel, mais à ce stade-ci il manque d'équilibre à cause d'un boisé trop marqué et trop ambitieux. Décevant. 84-85
2009 Louis Jadot Moulin-à-Vent Château des Jacques (France, Burgundy, Beaujolais, Moulin-à-Vent). 13.5 abv. Cork-finished. Imported by Kobrand, New York, NY. 13.9 measured pabv. A memorable property purchased by Jadot for its Cotes-d'Or lookalike qualities. $25 at Miami Valley Beer and Wine.
I've admired this bottle for a few weeks for its rich dusty purple-indigo, that looks to be a take-no-prisoners, highly-extracted cru Beajolais, with a deep sheeting and very little legginess. Over the first two days, apple juice, bacon, and cherry spiced with frest spearmint, evolving to sweet leather and an energetic and mineral-laden dustiness as it oxygenates past that point in the glass. The palate shows some balsamico and a flinty dustiness of a beach concert as before. Rich, full-bodied, and piquant, with luscious blackcurrant-like fruitiness with soft ripeness and a mouthwatering juiciness
To swallow, not to sip. 91-92, or even a hair more at its aging peak, accompanying corn and a spicy fresh-ripened garden tomato sauce with a dark-mushroom and garden herb sauce without any problems, over vermicelli, with some added anchovies and capers and generous amounts of balsamico. 2012-2032. Great value, although priced, I hear, with some trepidation. (I look on this as the equivalent of a premier cru from a lesser Burgundy region) Other bottlings from this estate are equally worthy, according to Schildknecht.
Strong red in the glass with aromas of red cherry and a hint of smoke. Tart cherry with nice acidity on the palate. Finishes with the smoke and small amount of floral, and just the smallest grip of tannins. I like it.
Day 2 ... The tartness is still there, though reduced. The fruit tastes moe pure with a little more sweet. Tannins have almost completely mellowed. Still like it. I think it go a few more years.
This is a decent beaujolais, but it lacks the sappy fruit intensity of most 2009's offered. It seems more Jadot than MAV I think, though there are worse things than to taste very Jadot. Worse though, IMO, there is a noticeable wood treatment, something I don't like to see on my gamay. It is slight though (the wood) and the wine has some stuffing, so it may well be that a year or more will bring things into line. If I were putting bottles away though there are others for roughly the same price that I'd rather have.
Drank one night with turkey burgers, then finished up a couple nights later with pasta. Cranberry in the nose and taste, almost going towards the sour note, but it was enjoyable because it didn't go all the way to sour. Nice cherry taste to it, too. Pretty good value, too.
Popped and poured at 14C. Bright garnet. Fragrant, dark fruit bouquet. Some raspberry notes and a sweet almost vanilla note that fleets in and out. Brisk attack, oodles of red fruit lashing across the mid-palate and a long final marked by some silky tannins. There's a very enjoyable undertow to this wine....easy drinking but no question as to its complexity.
2009 captured via the wide, pulsing, sweet core. So, is all guns modern and generic… at least in current manifestation. Is a little freshening acidity and a twist of tannin. Therefore may be fun (rather than super-complex) in maturity. Probably not worth bothering, especially as this is clearly trying to be ‘wine’, whilst the Rochegres, for all its additional oaky makeup, is patently doing vineyard expression. 89.
This wine shows straightforward aromatics of floral, black cherry and spice notes. The color is dark ruby to purple. The medium bodied palate shows balance and a medium length finish with soft tannins and acidity. The palate provides rich, balanced fruit supported by the underlying soft structure. This drinks well now and is not likely to improve with additional bottle age.
Tasted at 54 degrees immediately after opening and a quick decant. Attractive translucent ruby red color. Tight nose dominated by mineral with red fruit lurking in the background. Cherry and blueberry flavor. Fine tannins that are felt on the teeth more than tasted. A long, tartly acidic and dry finish. In a few years, this will provide some fine summertime sipping.
had with grilled hamburgers - very enjoyable wine. Tobacco / floral / earthy / cherry / strawberry on nose & palate - medium body (pretty heavy for a BOJO) and great mouthfeel. High acidity balance the ample fruit and this was excellent with food - I have a hard time differentiating from all of the cru Beaujolais's but this is a very nice wine and has nice structure. Would buy again. 90+.  3 nights later this wine was still rocking.
Drank at a 2009 vintage, Grand Cru Beaujolais blind tasting. Really too young right now to appreciate. Good solid fruit base and strong tannic backbone. Definitely had the most aging potential of the bunch; wouldn’t touch until at least until 2015. Likely will have a long peak window that stretches out into 2020, so plan accordingly. Would rate at 90 pts at this stage in the game, estimate will be a 94 w/in 6-10 years (yes, there's that much potential here); split the difference at 92 pts.
A dark, rich nose of berries, with hints of chalk and minerals. A smooth texture in the mouth, but a touch too much alcohol makes this less fresh and balanced than I'd typically like in a beaujolais. A more "serious" cru beaujolais, but missing the exuberance I love about gamay.
Had the familiar smell of beaujolais (to me it's somewhat breadlike), but upon tasting, it was definitely a more serious beaujolais than I've experienced. Has depth and fine grained tannins, but also the pleasant juiciness and acidity you would expect from beaujolais.
Drank along side Coudert "Clos de la Roilette" and Foillard's "Cote du Py". The Burgundy freak in me flipped over the nose on this wine. Never would have guessed "gamay" if this had been blind. I don't want to say the nose over promises because this is really a great wine with an even better nose but I spent more time with my nose in the glass than with wine in my mouth. Fresh, succulent red fruit and some warm spice. Much stronger tannic spine than the other two wines. A little short on the finish.
I'm really digging Beaujolais. This has bright, fresh cherry, strawberry. Sweet flavors but a dry wine. Ruby color. Medium bodied. Subtle chalky, earth tones. Pinot-esqe (but 100% Gamey grapes). I've had several 2009 Beaujolais and most are awesome, this one included. So easy to drink, in a scary I-could-drink-the-whole-bottle kinda way At $16, this is serious bang for your buck.
2009 Beaujolais (Our House (2033 Brandywine St., Philadelphia)): Make this a 91+ based on second night. Darker more muted fruit. Blues and darker reds as opposed to brighter reds on Fleurie. Menthol, anise and cocoa powder. Quite tannic in comparison to Vissoux. Good dense core, which only fleshed out on second night. Nice rich and dense palate on second night leading to very mouthwatering lingering finish.
2009 Beaujolais Taasting (Josh & Shannon's): really nice. darker fruit than the fleurie, but seems lighter and more nimble. dark fruit shows more plum and blackberry, but there is a lovely pine note that also shows through. medium(+) acid gets a bit sharp at times, but will mellow with time. medium(-) pleasant tannins. medium finish is interesting and conveys a MSG/Umami flavor.
Is this really gamay? It has so much more depth and complexity than any gamay I've ever tried. It is much more akin to pinot noir. Dark and brooding. If this gets better it is a steal at $20. I generally like my PN young.
Medium dark red. A strongly wet bark and leaves influence on the nose of sweet blueberries and hare. Full of impact but delivers that message elegantly and more length and depth than straight-on power. While lower in acidity than a typical year, this remains well structured and more than satisfying for even a hardcore Bojo nut.
Previous notes apply. This bottle was a little 'tart' and dry but still very good. I started this bottle at lunch and it was finished by dinner. Spent the day working at home and just enjoyed sipping the wine throughout the day. What I noticed was that it started out fairly light and then the last glass was like my notes on how 'big' the wine felt. So, I recommend giving this wine time to breath before consuming it entirely. It seems to develop very nicely with cherry, black fruit, etc. While I would give this a 90 upon opening I would go to 91 after time opened.
Aromatics had loads of black pepper and figs and were ripe and rich. Round mid, good length and fairly gritty tannins. This was all blackberries and blueberries on the forefront. Good acid and substance.
My first 2009 Beaujolais. This was quite interesting with cocoa and dark fruit on the nose and more cocoa, good acidity and mild tannins (peaking before the finish) on the palate. Medium finish and easy drinking wine with somewhat flat mid-palate but still enjoyable. It did gain some weight and aromas were more prominent on the second night. It paired well with baked sockeye and with a nondescript chicken dish I had. Good, better than most from this region, but not that exciting exciting at $20. 88-89-
Very nice light bodied burgundy wine, love that gamay. Light spicy taste with with medium finish. Could use more time in the bottle which may bring more fruit to the finish, but still extremely enjoyable and complimentary with food (peruvian spicy chicken and maduros).
My fourth '09 Bojo in about as many days (Foillard Morgon Cote du Py, Raousset Chiroubles, Michel Tête Juliénas Clos du Fief are the others). Guess you could say I dig these wines. Stylistically, this is the most unique of the bunch, darker in color (saturated purple rather than bright ruby), and much more pinot-like in its profile. Noticeable, but unobtrusive oak on the nose (I looked it up, this sees 6 months of wood, but don't know if any is new) to go with black cherry, some pepper, and floral notes. Pretty but not lithe, this seems to fall decidedly into the camp of more "modern"-styled Beaujolais. Medium to full-bodied, with bing cherry and pomegranate flavors with a medium, slightly tart finish. Lacks some of the verve that I've found in the best examples of this vintage, but for what it is, this is tasty stuff. May not be for everyone.
Breathing. Previous notes apply. Super wine at the price. Of all the previous TN's I would agree most with GrapeScott, especially with the Pinot reference which I would state as more Burgundian. Dark fruit, full bodied, smooth palate feel with robust floral notes with smooth tannins.
Had alongside the Morgon. At first they were both very nice but almost indistinguishable. With air the differences became apparent, and the Moulin-à-Vent stepped into the lead with a bit more complexity and a more complete mid-palate. Both are great wines to spring on anti-Beaujolais philistines.
For someone who is not a big Beaujolais fan this was great. Why? Because it reminded me more of a S. Rhone than Beaujolais. The only thing reminiscent of Beaujolais in my opinion was the floral notes otherwise this was a big bold wine with great body and fruit. Didn't have time to take specific notes but will on next bottle.
Beautiful translucent purple. Complicated nose-candied cranberry, pine needles, and spice. Typical light Gamay weight, but this really packs a punch with its integrated, mouthwatering, powerful acids that exceed those in most of the other '09 Cru Beaujolais I've tasted. It has a layer of flesh and sweetness in the background, but right now, that is mainly suppressed by the acidity and a finish that is dripping with stone and a palpable sense of saltiness. I sometimes have problems with the tight structure and punishing leanness of Moulin a Vent, but I really admire what Jadot has accomplished with this wine. Serious stuff, definitely one to age.
Unmistakeable Beaujolais aroma; attractive red-fruit (+spectrum to damson) forward with its nose squidged against the window-pane. By which I mean it goes so far but no further. A bit chunky on the palate, the tannins are modest but squeak like a soapy sponge on a window pane as they rub the tongue. Medium-long finish. I wonder whether this wine will develop the depths which are being widely claimed for it at maturity. Not all that much fun today, but with 2-4 years it might just make 88-(89)P. (Of course I will be delighted to eat my words if this turns out good in 2-5 years time...) Oh yes, good value for a French wine with this pedigree at 13,50 GBP retail.
Robust, complex aromas of fruits and spices. Full flavors of red fruits, cedar, among others. White pepper shows up in the lingering finish. This is a lithe and muscular wine with a great structure and wonderful melange of flavors. Excellent value at $20, good to drink now but patience will almost certainly be rewarded.
Dark Gamay purple color; nose of fresh crushed raspberry/cherry, white pepper, sweet flower, blood iron, smoked cherrywood. Beautiful nose! In the mouth...nice soft feel, delicate, yet with young firm structure. Bright and floral crushed berry/Gamay fruit....super DRY sweetness, dusty tannins, cured meat, licorice, spice. Really has a nice freshness, yet more substantial then most Gamay I've had. Good structure...should do really well in a few years. Better as it opens. Super food wine! +pts
The tannins appear to have mellowed significantly with air and all that remains is the brilliant pure fruit charachter, with scents of earth, leather, and hints of cedar on the nose. This is easy to enjoy now...but should be at it's best in another year or two after it's settled into the bottle.
Opened another bottle and consumed the first half. Firm tannins, red & dark fruits, and hints of earth tones on the nose and palate. Similar notes to my last tasting in the last 30 days...I will post more tomorrow.
This was slightly corked. I used a piece of cling film to get rid of most of the TCA and the wine became drinkable; very nice in fact. There were not much aromatics, but the structure was smooth and balanced. I believe that a well-behaving bottle of this would be at least of excellent quality.
Taste: Red and dark fruits, tomato leaf, and hints of aged hard cheeses
Overall: A wonderfully complex Cru that has vibrant acidity, ample tannins, and bright fruits...this appears to have everything one would look for for long term cellaring. My first 2009 and I have to say I'm impressed!
Seriously intense and grippy, ultra-vivid and sappy fruit impression with great acids and an ultra-fine sheen of smooth tannins. Impressive. Too sappy overall but perhaps that will calm down with time.
What a nose... red fruit, red flowers, and red meat. A hint of hoisin sauce (mu shu pork anyone?) and sea spray. Balanced in the mouth with enticing flavors of cherry cola, tart plum, and a distinct salty/beefy note (like the jus off a steak) leading into the 20+ second finish. Perhaps slightly hollow in the mid-palate & could have a bit more glycerol for a richer mouthfeel. Tannins need a bit of time to unfold, but in a couple of years this will be fantastic. Recommend drinking at cellar temperature or above (not chilled like the simpler Beaujolais).
Alluring nose of raw beef blood and sweet perfumey floral and some nail polish and notes of slightly sour red fruit. In the mouth balanced and well-integrated elements of acid, bitterish nut, and ripe dry slightly bitter and smokey tannic sour red and dark fruit (cranberry, blackberry, dark cherry). Finish of mocha-coffee and hints of wood and mineral and faint fruit. Dry. Body medium, acid medium, tannin medium plus. Delicious.
So different from the Carquelin bottling, this one's ready to go now with hardly any tannin to speak of. A fun drink to enjoy while waiting for the vineyard designated bottlings to come around. But that might be selling it short. Even though it has a simple profile it is put together in a pretty sophisticated way, very polished and streamlined without any single element sticking out. Not even the acidity - Chateau des Jacques is always a very pinot noirish Beaujolais and even with its intensely fresh fruit this still comes across as soft and relaxing instead of lively and giddy.