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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 39 notes) - hiding notes with no text | | | Tasted by TheFoodieTraveler on 3/18/2024 & rated 93 points: Drank over 2 hours- still unresolved but soft tannins . Fresh and dried red and black fruit, very nice (208 views) | | | Tasted by Nanda on 1/22/2024 & rated 94 points: Annual Jadot Dinner - this time with Thibault Gagey (Sepia - Chicago): 96/97/02 - my favorite of the three and just by a hair over the 97. So complete and so at peak. Lovely, full, intense aromas of meaty black cherry with spice. The palate has excellent concentration and vibrancy. Meat and spice layers. Excellent. (618 views) | | | Tasted by Burgundy Al on 1/22/2024 & rated 92 points: Jadot (and Clair Dau) Chapelle-Chambertin Dinner with Thibault Gagey (Sepia - Chicago IL): In vertical. Textbook Gevrey, textbook Grand Cru, this is a charmer with pure and precise black fruit. Not quite as exciting to me as the 1997 in the next glass, but I understand why some tasters enjoyed this 2002 even more. (388 views) | | | Tasted by mxpbuy on 10/1/2023 & rated 95 points: Decant for 1 hour, back in bottle, slow ox for 2 more hours. Color still strong. Minerals, very ripe cherry notes but yet understated. On the long finish the very ripe cherries started to develop a slightly sour touch that not only added more character and enjoyment it helped bring out and accentuate some of the otherwise hidden green elements while still maintaining the ripe fruit on the palate as well. Complex, silky, long finish. Wish I had more. (695 views) | | | Tasted by PBL on 9/10/2022 & rated 94 points: When opened a fairly strong beefy barnyard smell. Double-decanted and nose quickly went to faint saddle and cherry compote. Drank over two hours and it just kept getting better and better to the last sip. Very long, very smooth, was all on finesse with some weight, tastes of cherry compote, with light saddle and earthy taste. (1179 views) | | | Tasted by NY Wino on 1/4/2022 & rated 93 points: Double decanted and drank over 4 hour period. The wine initially was quite subdued, showing minimal fruit in the nose or mouth. After sitting in the glass for an hour, it opened up and showed lots of velvety fruit, good acidity and long smooth finish. (1595 views) | | | Tasted by ptwu on 10/21/2021 & rated 88 points: Fine on open. But quickly faded. Over the hill. (1733 views) | | | Tasted by NostraBacchus on 6/11/2021 & rated 94 points: Pretty deep ruby color with just a touch of bricking towards the rim. First slightly holding back, but opening up with some time in the glasse. Classic and slightly austere at first, more giving with some swirling, there are notes of black fruit, also some dark red fruit, a touch of orange zest, some graphite minerality, a touch of sous-bois starting to show, there is also a animalic note too of leather and aged meat, with some sweet spices of cinnamon and also some pepper. It‘s medium+ bodied, with very good mid-palate persistence, it shows medium+ tannin that is present, but good quality, as well as pretty high acidity providing energy and tension. Good length with plenty of layers. This is at the beginning of its drinking window, with still some tannic grip and excellent freshness, but tertiary notes kicking in. Very good but not great from my perspective. (94+) (2512 views) | | | Tasted by Bob H on 3/27/2021: Oooh, the nose is beeyootiful here - still relatively young on the palate, but pretty delicious all the same. Good persistence - very, very good today, with upside still ahead of it. (2103 views) | | | Tasted by Musigny1955 on 2/7/2021 & rated 93 points: {1st of 6 bought on release, PopN Decant, consumed over 4 hours; 0.5 cm ullage} Very classy, dark fruited wine, Grand Cru Gevrey soil and depth (earth, minerals, leather, ripe grapes, umami, black cherries). The old vine fruit just sings. Great complex nose without the pyrotechnics of a Chambolle; medium weight palate but with lots of intricacy and length; superb balance. Not yet at peak! Score ranged from 92 to 95 over the evening. (2126 views) | | | Tasted by Deepdrop on 4/13/2020 & rated 92 points: Improved since last taste 3 yrs ago. Supple fruit with berry and mild earthiness. Medium body. (2198 views) | | | Tasted by srh on 7/6/2019: Winebar [1 Rosé, 3 Whts, & 8 Reds] from 07/05/19 + 5 Shared Bottles (Vintage Wines Ltd., San Diego, CA): Dr. Tom, you REALLY outdid yourself THIS time! I can't thank you ENOUGH for being able to taste my FIRST Chambertin- Grand Cru! :)
Had been in a small tasting glass for 5+ hrs before I tried it
Re other Chambertin Grand Cru Vyds, Chapelle-Chambertin is to the N of En Griotte & to the E of Clos de Bèze. Typically, following manual harvesting, the grapes are carefully hand sorted & destemmed. The 3-4 wk maceration takes place in open vats made of wood or s/s, punchdowns occurring 2x/day during fermentation. Aging lasts about 18 mos in barrels from Jadot’s cooperage (about a 1/3 new).
N: CLOSED; Oranges, cherries, earth? Intensity POSS still lurking?
P: LM body; NICE, ALMOST swtish frt met by an astringent pucker which SLOWLY, SEAMLESSLY transitions into quite a LONG, BALANCED, ELEGANT finish with a tangy/swtness to the few, firming, very, VERY fine tannins. For now & EASILY making its 20th (POSS 25th?), & should be able to accompany entrees for at least a few yrs. A simply LOVELY wine! :) 13.5% ABV; My EXC+/Exceptional- (94-97/100 on that scale). 97-99 pts WA, 93 Tanzer, & 88 RJonWine (2/18/11).
FYI for those still cellaring or contemplating purchase, a VERY experienced taster who tasted from this bottle 2x early on (after ≈30 & 90 min) felt it needed more cellar time. I thought it was QUITE ready, & a friend who had the remainder of my sample 60 mins or so later felt it was "over the hill." ∑: May very well NEED some air if drinking now, though don't look for it to show a LOT of endurance once aerated. (2596 views) | | | Tasted by Burgundy Al on 6/9/2018: Hezi's 65th Birthday Celebration (Chevalier Fine Wines - Chicago IL): Popped and poured. Very dark, black fruit, very concentrated and meaty but also very backward. Time in glass and aeration managed to coax out some charm, but this wine barely hinted at its very good potential, which I'm confident is there based on multiple previous bottles. (3871 views) | | | Tasted by The Vines That Bind on 9/29/2017 & rated 90 points: 2002 Red Burgundy - Single Blind: Very clean fruit juice with a lush palate. Some acrylics and clay on the nose, but not an overwhelming sense of terroir. Quite pretty and clean. (3989 views) | | | Tasted by jmoore431 on 9/20/2017 & rated 91 points: Deep and dark colored, smelling and flavored; a lot going on here; just a tad disjointed still as the funky dark fruit and just slightly too firm acid need to mellow and gel still. Great upside here though! (3224 views) | | | Tasted by the godfather on 7/23/2017 flawed bottle: Corked. So unfortunate as you could tell the underlying fruit Was awesome (3146 views) | | | Tasted by Deepdrop on 5/12/2017 & rated 90 points: Berry and violet but not a lot of nuance for a grand cru. Definitely not worth the current price tag. Showed best after several hour decant. (2891 views) | | | Tasted by d'Artagnan on 4/29/2017: à la Paulée de la SAQ (D. Savard)
Un fort joli vin, en finesse, bien équilibré et à point. Délicieux. (2543 views) | | | Tasted by bmhusted on 4/1/2017 & rated 92 points: For a 15 year old Chambertin, it still has lot of life. Lots of fruit on the tongue, blackberry and cassis. A little funk on the nose and the bottle developed over the hour or so that it was opened. Two more bottles in the cellar so will try the next one in the next 3-4 years. (1815 views) | | | Tasted by tcosgriff on 4/1/2017 & rated 84 points: Burgundy color with a bouquet and flavor of beef bullion, grilled meat, and barbecue, with no fruit in evidence and with some harshness in the finish. Balance off with no nuance or depth. I had so much hope for this wine when I bought it, and it wasn't cheap. I had two bottles and drank the second a day later, just in case the first bottle was off, but no difference. I just wrote a note about an Arista Russian River Valley Pinot Noir, which was a gem and a stark contrast. So next time you think you would like to go to Beaune, go to Healdsburg instead. (1893 views) | | | Tasted by Burgundy Al on 10/4/2016 & rated 91 points: Jadot Blind Tasting and Dinner (Chez Kailin - Northbrook IL): Tasted blind. Black fruit with clear sauvage and meat notes immediately made me think this from Gevrey. Good ripeness working nicely with everything here, made me think this 1999 or 2002. Moderate weight and length, however made me think 1er Cru. Very good, certainly still cellarworthy, but I usually find greater Old Vine concentration in Jadot's Chapelle. (2624 views) | | | Tasted by Nanda on 10/4/2016 & rated 93 points: Blind Jadot Tasting (Chez Kailin): Served blind. A real brooding, serious nose has meaty, earthy, plum and black cherry with smoked herbs. On the palate this is delicious with expansive meaty, rich black cherry. A substantial wine that is dense, long and lifted at the same time. Needs time to develop some nuance, but already impressive. Was guessing Gevrey GC from the early 2000s -- got lucky on this one. My #2, Group's #3. (2730 views) | | | Tasted by Taillevent on 5/22/2016: My only bottle. It had a great nose. Berries and earthy. Great wine. With cheese it was excellent. (2416 views) | | | Tasted by Burgundy Al on 5/18/2016 flawed bottle: Chapelle-Chambertin Dinner with the Lieu-dit Cru (The Bristol - Chicago IL): Open 2+ hours before serving, with a quick double decant. Tasted blind in 2002 Chapelle flight. Completely inconsistent with previous bottles, this was very barnyardy and dirty. Not much pleasure. (3005 views) | | | Tasted by Burgundy Al on 9/30/2015 & rated 93 points: Burg Dinner with Friends (The Milling Room- New York NY): Open and decanted an hour before serving. Lots of black fruit, roast meat and bœuf bourguignon spice. Great balance and concentration, this opened up significantly with more time in glass. Barely entering its peak drinking window. (3301 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 2nd Quarter, 2004, Issue #14
(Maison Louis Jadot Chapelle-Chambertin Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Domaine/Maison Louis Jadot Chapelle Chambertin) Subscribe to see review text. | By Lyle Fass
Rockss and Fruit (11/23/2004)
(Jadot Chapelle Chambertin) Oak, oak and more oak. Not much depth or purity and kind of all over the the |
NOTE: Scores and reviews are the property of Burghound and Vinous and Rockss and Fruit. (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.infoChapelle-Chambertin Grand Cru On weinlagen.info |
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