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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 93 pts. in 27 notes) - hiding notes with no text | | | Tasted by Vinumming & Ahhing on 7/29/2022 flawed bottle: Burgundy WIMPS 2022 (La Trompette, Chiswick): There is a cool blueberry coulis character to this wine with a little iodine but also a suggestion of TCA. Sadly with time this just doesn’t move on. Only a 1/10 taint but very persistant. Grrr lovely wine underneath. (1407 views) | | | Tasted by SimonG on 12/2/2021 flawed bottle: 2021 Jadotfest (La Trompette, London): Corked. Shame, a decade ago this was up there as the velvety twin of the silky Ponsot. (1701 views) | | | Tasted by Paul D on 7/19/2020 & rated 94 points: 1/2, very good cork.
Medium garnet core, touch of mahogany, wide pale garnet/mahogany rim. Nose shows pure, noble red fruit, game, soil. Touch of mushroom. Palate is medium bodied, sweetly savoury, underlying pure red fruit, spice quite gamey, fully resolved tannins, fresh/vibrant acidity carrying a very good length harmonious finish. This is delicious and drinking really well. (2064 views) | | | Tasted by dcwino on 6/21/2019 flawed bottle: 1996 Burgundy Retrospective - The Third Session (Clarity - Vienna, Virginia): Slightly corked. It appears that my last bottle in 2011 was corked too. (3336 views) | | | Tasted by acyso on 9/17/2018 & rated 93 points: 1996 Jadot Horizontal (Chicago, IL): Negociant. It's absolutely clear that this was so much better than the CSD alongside. There's a lovely brown spice tone that dominates the nose here, and the fruit is silky on both the nose and palate (mind you, this isn't the Dujac stem spice). The fruit profile here is a nice mixture of red and black, and there is a lovely intensity here. Fully resolved, with generous acids, but no sharp edges and corners here. (3290 views) | | | Tasted by Burgundy Al on 6/30/2018 & rated 89 points: Musique & Vin Festival BYO Dinner with Musicians (1243 Bourgogne Society - Beaune): Small glass, brief note. Ripe red berries with earth hints. Good weight. Still slightly backward, challenging to time the peak. (2516 views) | | | Tasted by Paul S on 11/6/2016 & rated 92 points: The "Clos" dinner - aka Burgundies from Clos, or "walled" plots (Bar-a-Thym, Singapore): Another wine that elicited a slight sigh of dissapointment from the group when it was unblinded. It was a good, solid showing, but one would expect a little bit more from a 20 year-old Clos de la Roche from a decent winemaker - negociant bottling notwithstanding. Like many 1996s, it had a very decent nose. This started out meaty, funky, with a quite a bit of air and some swirling needed to coax out otherwise deeply buried scents of dark cherries, this sprinkled with a liberal dash of herb and spice aromas. The palate, on the other hand, showed the not-so-good side of the 1996 vintage. It was clean, cool and fresh, but a touch subdued, so it came across as good but not exciting. There was a pleasant dark cherry and spice character to it, but it all came across very tight and subtle, even shy - especially at the finish, where there was not much showing at all, except for a flush of warm spice over a rather fine, but rather dry and tight structure. Thankfully, this went very well with our food, especially with a wild-boar dish, where the bright 1996 acidities came to the fore to cleanse the palate, and the game meat coaxed out some of the buried fruit in the wine. I think this might bloom a bit more over the next 5 years or more, but this is wine that needs plenty of time yet. Even then, one does feel that it may always remain a solidly good, but rather uninteresting CdlR. (1740 views) | | | Tasted by WoodieBayArea on 8/6/2016 & rated 91 points: very nice, typical '96 profile with red fruit mixed with plenty o' acid, that created some healthy spice elements, good structure but in this case enough (even if not optimal amounts) of fruit to make for a nice drink, had at wine-off with Sedge and training session for the high school graduates boys (my son and a few of his friends) (2434 views) | | | Tasted by WoodieBayArea on 3/11/2016: NR as there was something a little off on this bottle, had some fruit (cherry), had some spice and certainly had some grip (acid, tannin, etc) but frankly this had an odd element on the palate and it was rounder than i had expected for a '96... OK but something amiss... i will be interested to see if my second bottle is different, this was certainly drinkable but out of character for '96 CdlR (2249 views) | | | Tasted by Collector1855 on 11/14/2015 & rated 93 points: Tasted at a La Paulee Lunch. Medium garnet, brown hue. Nose of spices, earth, autumn leaves. Enters the palate very spicy and earthy with generous aromatic presence and lentgh. The tannins are a bit too rustic for a higher score. (2867 views) | | | Tasted by f22nickell on 2/24/2014 & rated 93 points: Very nice floral start with great spice and black cherry, boysenberry and some red cherry aromas. Strong spice flavors with great, fresh red fruit, great structure and textures. Persistent and great from start through long finish. (3610 views) | | | Tasted by bestdamncab on 11/27/2012 & rated 93 points: Very bright red color, earthy, rich, black cherry fruit on the nose, more of the same on the palate, lovely fruit and texture to taste, young, needs 5 years, will definitely improve, medium long finish. (4233 views) | | | Tasted by AndrewSGHall on 4/30/2011 flawed bottle: Burgundy Retrospective - 1996: Slightly corked - enough to be wrong. (4898 views) | | | Tasted by dcwino on 4/30/2011: Burgundy Retrospective - 1996 (Version KS) (Washington DC): Mildly corked. (4945 views) | | | Tasted by SimonG on 2/9/2011: Bryan's Chambolle & Morey GC Dinner (The Ledbury, London): Fuller, deeper colour. Denser nose, darker fruit and a little tighter and restrained cf the 95 Ponsot. On the palate this is fuller, darker, denser and far more velvety cf the Ponsot's silk. Really quite muscular. Very enjoyable now but a shame not to cellar it for another decade really. ***(*1/2) (4674 views) | | | Tasted by clayfu on 2/23/2010: This is the tale of two different burgundies.
First hour
The nose has advanced aromas of moss and musky earth with a sweet note that I can't place. There was an interesting note of orange rind that disappeared after 20 odd minutes of air.
But the palate was YELCH in the beginning, iit tasted out of place with that sour black cherry mixed with a barrel of acid that just makes you pucker your lips cause the sourness is off putting.
Not appealing, one opinion was "lack of quality control at jadot"
4 hours later
The nose opens up to a sweet perfume of a handful of grass and earth with an alluring soft black fruit but to me still has that appealing hint of "musk"
The palate is a completely different animal. It's so much softer, the acid has integrated and allowed the fruit to come out and stand on the forefront opposed to being overwhelmed by the acid imbalance. The wine was far more complete and balanced . The fruit had picked up a nice level of depth had a dark medium length finish.
Needs quite a bit more time. (4076 views) | | | Tasted by PanosKakaviatos on 12/30/2009: Top Burgs and Bubblies (Dino Restaurant, Washington DC): We were all looking greatly forward to the Louis Jadot Clos de la Roche 1996 which Chris Sipes brought, but it was corked. (1902 views) | | | Tasted by Roberto_1 on 4/28/2009 & rated 91 points: This wine is finally waking up after having been completely shut down for years. The last time I had this was about 4 years ago. The color was still dark with no browning which I consider a good thing. The nose did have a "warm" quality as noted previously but it was not hot with alcohol. The nose smelled like it was beginning to mature and offered sweet carmel/toffee notes in addition to the darker fruits and earth. I also got an Iron/Multivitamin note which followed through to the palate. The taste of this wine confirmed that this wine is just beginning to open. The was is in balance with the acidity upon opening. I enjoyed the dark cherry fruit with hints of beef blood and iron. Interestingly, after about an hour of air-time the wine started to close down and the acidity came to the forefront obstructing the fruit. My sense is that this wine needs more time and one should wait a few more years at least. This will be a lot of fun in 5 to 10 years. (3048 views) | | | Tasted by noppakit s. on 3/11/2008 & rated 91 points: Um...Classic nose of good Burgundy and great style of new oak-old oak blended.
Balance, complex, well rounded, hints of sweetness and spiciness.
Nice Grand Cru aftertaste...This is not Great but it's really really good...indeed...
And ready to drink now - 2011...91+/100... (3223 views) | | | Tasted by PSide on 10/2/2007: Quite dark ruby; broad paler rim - looking somewhat mature but no obvious browning. Nose is lovely - warm, meaty and spicy with ripe cherry fruit and a touch of fruitcake. Mouth entry is velvety and quite rich, but with firm acidity. Mid-palate is quite full - spicy, black cherry, and a meatiness again. Good length on the finish, with slightly green acidity showing. A fine wine, best with food. (3735 views) | | | Tasted by HandPickedBurgundy on 1/1/2007: Quite dark ruby; broad paler rim - looking somewhat mature but no obvious browning. Nose is lovely - warm, meaty and spicy with ripe cherry fruit and a touch of fruitcake. Mouth entry is velvety and quite rich, but with firm acidity. Mid-palate is quite full - spicy, black cherry, and a meatiness again. Good length on the finish, with slightly green acidity showing. A fine wine, best with food. *** (2616 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.infoClos de la Roche Grand CruLocated in the heart of Morey-St.-Denis, the Clos de la Roche vineyard is known to produce wines of great length and concentration while having a great minerality and pure fruit aromas.
on weinlagen-info.de |
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