1996 Louis Jadot Chassagne-Montrachet 1er Cru Les Caillerets

Community Tasting Notes (10) Avg Score: 90.9 points

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  10/14/2021 - Paul S wrote: 92 Points

  Chris' Birthday dinner (Chris & Cae's): Much better than the last outing, this was very good indeed. The nose was delightful, with light notes of honey and red apples, Chinese pears, and just a little trace of earthiness at the edges. A nice mature nose. The palate was drinking at a very yummy place now. Supple, round and fresh, yet without the bright acid edge that 1996s had earlier in their development, this unfolded in a lovely integrated whole of red apples and honeyed pears, laced with a little trace of earth mineral, spice and a little dollop of honeyed flavours running into the finish. A delicious wine, drinking quite at peak now. What a change from a flatter bottle we had 8 years ago.

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  6/16/2014 - rnellans wrote: 91 Points

  No pox! Stone fruits. Fleshy, viscous, a bit flabby, nice depth. Certainly could use more acidity, but nonetheless, very enjoyable.

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  11/27/2013 - Paul S wrote: 90 Points

  Dinner at William and Gina's (William & Gina's): I thought this was decent, even though it was not quite in the style I like. The nose certainly was really attention grabbing, with deep whiffs of gunflint drifting across ripe yellow fruit notes – with aromas of apricots and sweet lemons and the ripest apple flesh, all underlined by a solid score of minerality. The palate was really creamy, both in terms of flavour and texture, with more of those ripe, fleshy tones of sweet apricots and nectarines, and ripe lemons showing a rich, layered depth on the midpalate. This was certainly on the riper, weightier side. Picked late and pushed in the winemaking I thought. Unlike many other 1996 whites, the acidity hardly stood out here. In fact there was just about enough acidity to keep the wine from tottering away from balance given its weight, but not quite enough to keep it really fresh or lively. This did get better with time and air, coming across more integrated and less forced, but there was still always a bit of heat at the finish, which trailed away with its honeyed notes touched by bits of mineral and a little nuttiness. Not bad overall, but not my preferred style of white Burg for sure. Time to drink up too – I do not see this getting much better in the bottle

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  11/9/2013 - Alex H wrote: 86 Points

  Ripe yellow fruit and pop corn oil. Ripe mangoes , fat fleshy fruits with flat minerality. Very Margaret river like and made in the napa style. Rich mouth filling style. V opulent and overflowingly fat.

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  11/2/2011 - markellen.foodies@gmail.com wrote: 92 Points

  Brown Bag Wine Dinner at Two Chefs - Double Blind; 11/1/2011-11/2/2011: - Yellow color with fast forming legs. It's in total harmony with a medium body. Polished texture with a medium finish - David's wine. Iblieve, I correctly IDed it as a 96 Burg.

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