External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2019 and 2022 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 91 pts. in 11 notes) - hiding notes with no text | | | Tasted by acheng on 5/18/2024 flawed bottle: Corked (30 views) | | | Tasted by Amberissey on 12/18/2022 & rated 90 points: Very nice nose of dark flowers, mint, and wet leaves, alongside crunchy, wild red berries. Great concentration and balance on the palette, with a wonderful tingly spiciness. Really nice and extraordinary value (397 views) | | | Tasted by Livonietisr on 9/25/2022 & rated 90 points: Medium garnet color with discoloration on edges. Aromas of plums, cherry, sweet spices. Medium body, juicy acidity, lung finish, supple tannins. Taste of red cherry, cranberry, plums, dark chocolate. (425 views) | | | Tasted by melvinyeowq on 2/2/2022: Jadot makes their Beaujolais in a Burgundian fashion and it shows. Quite serious with elegant red fruit rather than juicy, crunchy fruit like the fun, glouglou wines. Lingering and saline finish, no sign of the excessive heat or dark fruit shown in the warmer vintages. Definitely on the Pinot rather than the Syrah end of the spectrum for Gamay. (984 views) | | | Tasted by Ivan Strouchki on 11/3/2020 & rated 92 points: Dark, borderline opaque ruby, transparent only at the rims. The nose alternates red and black currant, menthol, hints of licorice, coffee—and definitely a small lift of VA. Succulent palate of juicy sour cherries and plums, immediately gaining volume together with spiciness. Most remarkable is the combination of this initial juicy succulence with a dry, austere, long finish, with a pronounced tannic grip. As often with sufficiently aged cru Beaujolais, this compares naturally to Pinot, but the razor-sharp focus, tension, and fruit profile could suggest something slightly different. Excellent now after substantial decanting, likely better after another couple of years. (1023 views) | | | Tasted by Konossööri on 8/18/2019 & rated 95 points: Absolutely stunning. Beaujolais at it's best. So fragrant, lovely and moreish. Get it while you can. (1205 views) | | | Tasted by forceberry on 2/5/2019 & rated 92 points: 13% alcohol, 5,1 g/l acidity.
Luminous, medium-deep ruby red color with quite a bit of translucency. After so many classic Cru Beaujolais wines, the nose here takes by surprise: this is very serious and surprisingly Burgundian with almost Pinot-like aromas of black cherries, peppery spice, savory oak spice, some wizened dark fruits, a little bit of strawberries, light licorice root tones, a hint of sweet, lifted VA and a touch of mocha. The wine is medium-bodied, dry and dead-serious on the palate with flavors of ripe black cherries, sweet toasted oak spice, some wild strawberry, a little bit of peppery spice, light succulent notes of red plums, a robust hint of stony minerality and a touch of crunchy crowberry. The wine is moderately high in acidity with quite pronounced tannic grip. The finish is long, moderately grippy and quite ripe with complex flavors of sweet-toned dark berries, some toasty oak spice, a little bit of licorice, light mocha tones, a hint of leafy sous-bois and a touch of sour cherry bitterness.
A very robust, muscular and surprisingly serious Cru Beaujolais that was stylistically very different from all the other Gamay wines in a Cru Beaujolais tasting - while the others were characteristically very Beaujolais in style, this wine was noticeably more Burgundian with more emphasis on savory oak spice, some developed character and such complexity it bordered on Pinosity. The wine is big and quite ripe, but it has structure to keep it all easily together. An impressive effort that is more about power and complexity than freshness and glou-glou drinkability. Priced according to its quality at 29,89€. (1286 views) | | | Tasted by acheng on 12/13/2016 & rated 91 points: Clearly a Beaujolais with serious aspiration jam packed with red berries, spice and touch of earthiness all shrouded in a cloak of potent tannin. Leave for 5 years before opening another bottle. (1991 views) |
| By Allen Meadows
Burghound, Jun-16, Issue #63
(Château des Jacques Moulin-à-Vent - Clos de Rochegrès Cru Red) Subscribe to see review text. | By David Lawrason
WineAlign (5/20/2016)
(Château Des Jacques Clos Rochegrès Moulin à Vent, Ac red) Subscribe to see review text. | By Michael Godel
WineAlign (5/19/2016)
(Château Des Jacques Clos Rochegrès Moulin à Vent, Ac red) Subscribe to see review text. | By John Szabo, MS
WineAlign (5/17/2016)
(Château Des Jacques Clos Rochegrès Moulin à Vent, Ac red) Subscribe to see review text. | By Josh Raynolds
Vinous, Current Beaujolais Releases (Feb 2015) (12/1/2014)
(Château Des Jacques Moulin-à-vent Clos De Rochegrès) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and WineAlign and Vinous. (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.Louis Jadot Moulin-à-Vent Clos de Rochegrès Château des JacquesThe Clos de Rochegrès is a 20 acre vineyard lying near the border between Moulin-à-Vent and Fleurie on a steep, elevated slope facing due southeast. Acidic and low in organic compounds, the topsoils are shallow and granitic, with rocks in some parts. Hard bedrock lies very near the surface, especially on the upper reaches of the slope, which climbs to nearly 1,100 feet. The predominance of “grès,” a type of crumbly red sandstone lends the sand a pink hue. Despite the shallowness of the soil and the parcel’s elevated position on the hillside, underground water reserves held in cracks in the granite deter drought. The vines range from thirty to sixty years old and are planted 9,000 vines to the hectare (3,650 vines per acre). Following a hand harvest, the grapes are brought to the state of the art fermentation facility directly beneath the domaine’s manor house. Rather than the carbonic maceration technique typically used in the Beaujolais, Château des Jacques practices a traditional Pinot Noir vinification, begun by a 60 to 80 percent destemming of the clusters. The must is then chilled and held for two to five days. A 20 to 30 day fermentation with indigenous yeasts then takes place in partially sealed vats to evoke the fullest expression of the fruit and terroir in the finished wine. The cap is either pumped over or held submerged with grills to optimize extraction of color, aroma and tannin. The wine is then aged in one-third each Alliers, Limousin and Nevers oak barrels of new or up to two harvest’s use for twelve months in the cellars beneath the estate’s grounds before blending and bottling. Château des Jacques Clos de Rochegrès is an elegant expression of Moulin-à-Vent, with elegant aromas of rose, peony and subtle minerals which carry onto the palate. In the mouth, the wine is generous and tender, with sweet, ripe, lasting tannins on the finish. The wine approaches maturity in most vintages in ten to fifteen years.GamayPlant RobezFrance 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
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop Moulin-à-VentKnown as the "King of Beaujolais," and located in the very north of the Beaujolais region, the Moulin-à-Vent Cru boasts the most full-bodied and structured Cru Beaujolais bottlings. Floral and fruit-driven in youth, these wines often develop spicy, earthy characteristics as they age. |
|
