Dark and red cherry fruit, gamy, smooth; there is a mustard element to the wine that some people might pick up as the taint, but it is not bothersome to me. From 375 ml, cellared since original release.
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2004 Louis Jadot Gevrey-Chambertin 1er Cru Clos St. Jacques ($80 in 2013). Pale ruby, amber edges; earthy, animal, cedar, red fruit nose; mid-body; balanced; softening acids/tannins; earth and red fruit on the palate; mid-long elegant finish. 17 UC Davis scale; 92 other scales.
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November Gevery Tasting: Double decanted and drank over 3 hours. Seepage all over the cork. It had a really low fill to begin with but this was clearly oxidized. Tasted like sherry. What a bummer...
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I drank this a few months ago. It was really very, very good. Elegant and regal, with quintessential perfumed, aged pinot flavors and scents. Drink now and over next few years.
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Mid-ruby, brick edges; red fruit, raspberry, black currant nose, hints of musk; mid-body; balanced; decent acids; good Pinot flavor; long semi-tight finish; can evolve more. 16.5 UC Davis; 91 other scales.
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Popped and poured to accompany roast chicken. Medium to dark ruby color. Nose of red raspberry, cranberry, stone, forest floor, and violets with acrid bite. Medium-bodied on the palate with layers of sharp red cherry and raspberry fruit, schist, iron particles, and earth. No green notes. Obvious acidity and firm but filed-off tannin. Longer finish of linear but intense red fruit with stone and grip. Vineyard quality came through in this very nice showing.
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Colour starting to show some age. Red cherry and cranberry nose with a hint of wood. Slightly dry tannins at first but these soften with time. Good mineral notes. Great structure and decent finish. Drinking beautifully now. Not sure it will get much better.
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PopnPour, tasted over 2 hrs and day 2 -dark red mild bricking -reticent soil-dominant dark cherry faint orange peel whiff of maturity -med acidity, med/med+ weight a bit chunky but not a lot of mid-palate authority hi-toned earth with a bitter element and slightly dried out med tannins; more overt mature elements and more dried out on day 2 -this is a bit brutish in early maturity without the overt '04 pyrazines but suffering from the dried out tannins, while this bottle isn't unpleasant nor over the hill I don't see any upside either
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Consumed this several months ago. I recall it being fairly straightforward, but balanced, pleasant, and enjoyable. Nothing odd or green. Not a show-stopper, but more reserved and stony. Seems older than 2004 (aging quickly, I'd say). Go ahead and drink now.
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Yep. Got the greens. A bit astringent on the finish. 2 hours in the glass did nothing for this. In my experience Jadot was able to overcome the 03 vintage character but this one was very much a victim of 04.
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Mature, but not over-mature with a strong colour with very slight fading and browning at the rim. Full earthy and fruity nose with ripe easy tannins on the palate. Fresh initially, it fades to a long, firm, fruit-filled finish. A lovely wine and a great example of a nicely aged Burgundy.
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I initially pulled this wine from the tasting, as I thought it might be flawed due to a hint of oxidation. Certainly not corked and not a hint of herbal notes. At the end of the tasting, I brought the wine out and bingo, the 'flawed' notes were gone and it was quite lovely. The most structured of all the wines. Moderate tanning but excellent fruit. Needs cellar time. 93
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Was not expecting anything so delightful from 2004 but again with this vineyard Jadot seems to do no wrong. Best for the first hour after popping, this had real fruit, a certain aggression, and nice cut. Great with ribs with a spicy brown fish sauce marinade; played well with the mild heat.
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From a 375 ml purchased on close-out. I've heard reports from others about how 2004s were aging an warp-speed rate, but had not experienced that myself until this bottle. Color is almost entirely brown with little red left. Mushroomy nose, little fruit left on the palate, although there is a wonderful silky texture to this wine. Tasted blind, I would have guessed the early 1980s or the 1970s. Will have to pull another bottle to see if this was an anomaly.
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Opened and decanted for 90min. Its in a great place today. Nose is true sense of Plum and Carmel. The taste brings out Strawberry and maple. The is hint of vanilla. The finish goes on for 1min or longer. This wine is delicious today and throughly enjoyed drinking it today. Will be nice to see it evolve in years gone by.
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This wine NEEDS to be decanted today. I recommend 90min or more. It's has the likeness of all green vegetable on the nose, but once this burns off the forward fruit shining through. This wine is very young drinking today. I'd give it another 3-5yrs and certainly I would not just "pop and pour".
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I served this in my wine course. Clearly needs more time. Still, an interesting wine. The fruit on the nose is dark berries, but muted. As much as I want to deny it, I have to confess I'm getting a bit of green vegetable as well. Plenty of acidity and tannins. If this had just a touch more fruit it would be excellent. Maybe the fruit will come through in a few more years.
P.S. With time in the glass, the slightly off-putting green vegetable components of the nose are slowly transforming into more pleasant mushroom richness.
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Yea, I think this is marred by the "greenies" or whatever. Of all the descriptors I've seen that attempt to describe the vintage character the one particular to this wine is "putrefaction". There's little to no fruit on the nose, and where it should be, there's rot. If you get past that, and it's actually not worse than the sulfur on some Mosel rieslings, than the palate is quite cool, lean, and short of fruit.
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Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Advanced black fruit with some sweet spice on nose, then nothing sweet on palate. Black fruit, mostly mature, but behind firm tannins. Lean edge on finish. Don't see much upside.
For a weedy vintage this shows no freeness except for some twigs and earthy fried powdery mushrooms. Supple red fruits , flecks of haw and some truffles. Has a medicinal aftertaste with ginseng coming to mind with Chinese drifted tree bark nuances. All in all excellent wine with firm gentle structure.
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Pre-Wedding Cellar Raid (Extra Space Boon Keng, Singapore): This bottle has received both brickbats and admiring nods from other tasters. On the evidence of the bottle that we shared, I think it is just starting to move into a nice place - just like many 2004s around it. It had a lovely nose, not so much green as slightly funky, with mushroomy undergrowth and boiled herbs swirling around a nice core of dark cherry, earth, spice and ferrous mineral notes. With time in the glass, more nuanced notes of savoury meat and wilted flowers started coming up as well. The palate was still very tight when first poured, slightly angular for a 2004, with a strict line of fine tannins, bright acidity and more ferrous mineral tracing its way through subtle dark cherry flavours. The midpalate held more savoury notes of earth and meat, but these was still a little muted. This came across as a very cool fruited, masculine wine, as a young Clos St Jacques tends to be, with a lovely sense of clarity and finesse to it. Like the, the midpalate too opened up with time, with a bit of sppy red fruit peeking out. However, the finish was still markedly austere, with fine, but firm tannins and a little layer of spice shading the fruit. I think it is a very good wine, but it needs a lot of time yet. At the moment, it is more impressive than enjoyable. I am heartened though to note that there is barely a hint of green on it. One to try again around 2016-2018.
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I'm befuddled by this wine. Tonight, another tenth popped while doing the bachelor thing at home. There are weird things going on inside these little bottles. This one, unlike the last few described in my note from earlier 2013, did not have the dreaded '04 stinkies on opening, but it did show some signs of 'oxidation' - browning in color, brown maple syrupy on the edges in the nose and brown sugar on the palate. But there was enough substance here to make me keep on trying. After an hour in the glass, the color, I kid you not, brightened significantly. So is this reduced, rather than oxidized? Gosh knows. The wine also brightened on the nose and palate. It is reasonably fresh, a tad leafy, primary and fruity in a restrained and somewhat elegant way, and finishes with nicely integrated fine grainy tannins and acidity. Bottle variation is the name of this game. If you get good ones, as this one is tonight, they are quite all right, but still marked by the vintage with its quirky combination of slight surmaturite and contradictory green leafiness, leaning almost towards gout de grele. Baffling.
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Tasted blind. Easily identified as 2004 Burgundy, I was also lucky and identified it being from Gevrey with its gamy, meaty character on both nose and palate. Good fruit but fairly advanced and certainly still displaying that 2004 green streak, this is good but I'd expect it will continue on a fast maturity curve for a CSJ, drink by 2016 or so. Last glass, after open ~3 hours, was least interesting.
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I've enjoyed a number of tenths of this wine over the past year or so, but the last two tries have fallen prey to the dreaded 2004 stinkies - big time stinky. Dried porcini mushroom, green tea, peat and above all an overripe cheese/silage/merde stink that really precludes any enjoyment. Perhaps these were just bad bottles, but methinks on the other hand that the wine may be playing out the hand it was dealt. Pyrazine? Brett? A bit of both? Who knows. Whatever it is, it ain't good. It was fun while it lasted, but obviously a CSJ that falls to pieces six to eight years from the harvest isn't what one looks for in CSJ. Either we have some serious bottle variation going on, as bottles tasted a year or two ago were quite enjoyable, or the sickness that has befallen this wine was awfully well hidden - as my earlier note indicates, I did not perceive the green/pyrazine 2004 signature before, although I suppose "notes of 'mapleine'" might have been a warning of bad things to come.
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This is a monster wine. Drunk from a 375 (of which, thankfully, I have many) this was showing pretty nicely but it has a long, long way to go before it hits any sort of upper-tier plateau. This is a savory beast of wine that combines cocoa, dark chocolate, kirsch, braised beef, black currant and soy sauce into a deep wine with great definition. Right now it is a bit more of a Burg geek wine than anything that would knock you back with its current level of scrumptiousness but this is a super-serious effort that is quite compelling. Very pure look at the dark heart of Gevrey here. I would highly recommend this for the patient if you see it somewhere. This has huge upside and should reward in spades in the long term.
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Lilacs and grass components on the nose. Also some spiced rum and caramel. Flavor is very concentrate and dark. Firm tannins, balanced with good acidity. This is a wine of great finesse while at the same time showing some impressive muscle. Flavors of blackstrap molasses and petrol come through. Finish is long and sticks with you. It leaves behind some minerality, almost to the point of being metallic. Simply stunning!
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Sampled from tenths (which for some reason were sold at an utterly silly, well south of $20 per bottle price). Two very different bottles thus far, out of an even dozen purchased. First bottle, bright raspberry reddish color. Cool mineral nose with tiny red fruits predominant. restrained, youthful primary pinot on the palate. Finishes with a touch of fine grained, almost sandy tannin. Even better the second day, a sign of good things to come. Not even a hint of the green/pyrazine notes often encountered in 2004 reds. Second bottle, deeper, more blueberry color. Hints of mapleine on the nose, along with somewhat brambly fruit. Much fuller and fatter in the mouth than bottle one, this has a blue/black fruit profile. Tasted the second day, this bottle showed reasonably substantial oxidation, consistent with the more advanced and oxidative profile on day one.My hope is that a year or two up the road, I will open a few bottles that have the best of both worlds sampled in these first two -- the heft and lush fruit of the second bottle; the fresh minerally zippy spine of the first, with a complex of biue/black and red fruits taken from both. Not a great CSJ, but certainly better than serviceable and obviously a real steal forthe price -great to pop open for an impromptu snack of cheese, bread and fruit on a quiet, "home alone" evening.
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Drinking this as I write. Having heard many bad things about '04 red Burgundies, I thought I'd sacrifice a bottle of this to see if it was a drink or a hold. This one is a hold (about 5-6 years). Though it drinks a lot better than other 2004s from the reports I have read. This has a very nice restraint to it - cool fruit, but a fair bit of it. This is far to the red-fruit side of the spectrum...those seeking blueberries and blackberries should look elsewhere. This wine is all about the tart cherries, strawberries, and even apple fruit. Yes, there is still a bit of oak on this. I would hope this tones down a bit over time. The acid here is quite impressive - a food wine - with a spine to it. Nobody will ever call this wine flabby. At the same time, I think it should not properly be callled lean either. Many complain of an unpleasant greenness on some 2004 red Burgs. Not on this one. There is a bit of leafiness, and some stemminess, but not green flavours. A bit of cinnamon. An excellent wine that will never be great.
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Lovely tart raspberries and strawberries show up on the nose here along with a hint of oak. Apples and strawberries appear on the palate, giving this wine a nice fruity start. Some nice acidity comes into play as well, but the mid and late palate have almost nothing going on but some oak. Cool flavors, but I think the later parts of the experience need some time to come into their own. 88+
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Louis Jadot Tasting (AZ Wine Company): Ruby color. Red berry aromatics. Tastes of blackberry and charred oak with hints of rose petals. Firm tannins. Nicely balanced. Still quite young tasting. Rich with lots of structure. Complex finish.
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Winestreet Tastes Jadot: Light cranberry red color. The nose gives a reserved, but nice blend of clean cranberry and cherry.The texture is a rustic/rough but very nice. The flavors are red fruit and earth but compact on the palate. Actually tastes a bit sweet. Medium length finish. Promising.
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LAW Burg tasting: Hint zest-mineral; cherry-rasp-cola nose w/rich frt, hint dark leather, hint rasp, & swt spice; At one point seemed CA to me; “Lean”, a bit austere, dry t’s, not grt stuff--searching, but just find simple red frt. Still very young, lively.
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Served as part of a tasting at The Wine Club SF. Big nose of clove and cinammon, a mouthfull of wet spice with great balance and a nice dry finish. Very good. The best of the tasting.
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OK, I'm not a big fan of the vintage. But Jadot's CSJ is normally a favorite of mine - but not in this vintage. Fruit is lean and on the red side of typical CSJ flavors. Some earthy character but lots of green tannins that dominate the finish in a slightly non-pleasant way. Some good floral character on the nose. I bought one bottle to try, and don't expect to buy any more at current prices. Not enough fruit and acid for long-term aging, and too much bitter tannin for near-term pleasure.
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8/20/2023 - rocknroller wrote:
Monthly Tasting Group: Pinots for Anywhere (BLVD Kitchen & Bar, Wayzata, MN): Vegetal on the nose, not a lot of fruit showing; green on the palate, dissipating fruit, very lean. Maybe some heat issues, or simply just a faded bottle. No score.
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8/20/2023 - mzimberg wrote: flawed
Green and astringent- I have had much better bottles of this
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11/7/2022 - Chrisinroch wrote: flawed
Spoiled
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5/22/2021 - cfk49 wrote: 92 Points
Dark and red cherry fruit, gamy, smooth; there is a mustard element to the wine that some people might pick up as the taint, but it is not bothersome to me. From 375 ml, cellared since original release.
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12/25/2020 - DMET Likes this wine: 90 Points
smokey and sweet at miss and smooth on pallet. a little hub as its has close to end of drinking window.
very nice bottle. went nice with filet.
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10/23/2020 - sdwineguru Likes this wine: 92 Points
2004 Louis Jadot Gevrey-Chambertin 1er Cru Clos St. Jacques ($80 in 2013). Pale ruby, amber edges; earthy, animal, cedar, red fruit nose; mid-body; balanced; softening acids/tannins; earth and red fruit on the palate; mid-long elegant finish. 17 UC Davis scale; 92 other scales.
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11/7/2019 - pdrago wrote:
November Gevery Tasting:
Double decanted and drank over 3 hours. Seepage all over the cork. It had a really low fill to begin with but this was clearly oxidized. Tasted like sherry. What a bummer...
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10/14/2019 - nectar14 Likes this wine:
I drank this a few months ago. It was really very, very good. Elegant and regal, with quintessential perfumed, aged pinot flavors and scents. Drink now and over next few years.
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8/27/2019 - sdchevs Likes this wine: 91 Points
Mid-ruby, brick edges; red fruit, raspberry, black currant nose, hints of musk; mid-body; balanced; decent acids; good Pinot flavor; long semi-tight finish; can evolve more. 16.5 UC Davis; 91 other scales.
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1/2/2019 - DougLee wrote: 91 Points
Popped and poured to accompany roast chicken. Medium to dark ruby color. Nose of red raspberry, cranberry, stone, forest floor, and violets with acrid bite. Medium-bodied on the palate with layers of sharp red cherry and raspberry fruit, schist, iron particles, and earth. No green notes. Obvious acidity and firm but filed-off tannin. Longer finish of linear but intense red fruit with stone and grip. Vineyard quality came through in this very nice showing.
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8/26/2018 - Milos Likes this wine: 91 Points
Colour starting to show some age. Red cherry and cranberry nose with a hint of wood. Slightly dry tannins at first but these soften with time. Good mineral notes. Great structure and decent finish. Drinking beautifully now. Not sure it will get much better.
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8/11/2018 - Cote d'Or wrote:
PopnPour, tasted over 2 hrs and day 2
-dark red mild bricking
-reticent soil-dominant dark cherry faint orange peel whiff of maturity
-med acidity, med/med+ weight a bit chunky but not a lot of mid-palate authority hi-toned earth with a bitter element and slightly dried out med tannins; more overt mature elements and more dried out on day 2
-this is a bit brutish in early maturity without the overt '04 pyrazines but suffering from the dried out tannins, while this bottle isn't unpleasant nor over the hill I don't see any upside either
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1/4/2018 - cfk49 wrote: 92 Points
Typical gamy red fruits, silky texture, good concentration. Drinking very well right now. Quite unlike bottle opened two years ago.
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11/28/2017 - nectar14 Likes this wine:
Consumed this several months ago. I recall it being fairly straightforward, but balanced, pleasant, and enjoyable. Nothing odd or green. Not a show-stopper, but more reserved and stony. Seems older than 2004 (aging quickly, I'd say). Go ahead and drink now.
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6/24/2017 - FYC wrote:
Yep. Got the greens. A bit astringent on the finish. 2 hours in the glass did nothing for this. In my experience Jadot was able to overcome the 03 vintage character but this one was very much a victim of 04.
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4/29/2017 - Rollerball wrote: 90 Points
A creamy, nicely mature burgundy; does not need food to shine. Drink now-2019.
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3/27/2017 - Stephen_Skelton_MW wrote: 90 Points
Mature, but not over-mature with a strong colour with very slight fading and browning at the rim. Full earthy and fruity nose with ripe easy tannins on the palate. Fresh initially, it fades to a long, firm, fruit-filled finish. A lovely wine and a great example of a nicely aged Burgundy.
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12/8/2016 - rnellans wrote: 93 Points
I initially pulled this wine from the tasting, as I thought it might be flawed due to a hint of oxidation. Certainly not corked and not a hint of herbal notes. At the end of the tasting, I brought the wine out and bingo, the 'flawed' notes were gone and it was quite lovely. The most structured of all the wines. Moderate tanning but excellent fruit. Needs cellar time. 93
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5/30/2016 - Rollerball wrote: 91 Points
Side by side with the '03. More verve; really wild and directed.
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5/4/2016 - Rollerball wrote: 91 Points
Was not expecting anything so delightful from 2004 but again with this vineyard Jadot seems to do no wrong. Best for the first hour after popping, this had real fruit, a certain aggression, and nice cut. Great with ribs with a spicy brown fish sauce marinade; played well with the mild heat.
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1/6/2016 - cfk49 wrote: 83 Points
From a 375 ml purchased on close-out. I've heard reports from others about how 2004s were aging an warp-speed rate, but had not experienced that myself until this bottle. Color is almost entirely brown with little red left. Mushroomy nose, little fruit left on the palate, although there is a wonderful silky texture to this wine. Tasted blind, I would have guessed the early 1980s or the 1970s. Will have to pull another bottle to see if this was an anomaly.
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11/30/2015 - sdchevs Likes this wine: 91 Points
Mid-brick; rich Pinot Noir nose; earthy, black fruit; mid-body; balanced; long rich finish. Very drinkable now.
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5/25/2015 - Jeffrey Silver Likes this wine: 95 Points
Lovely Burgundy that is just starting to hit its stride. I would suggest wait another 3-5yrs and this will be star.
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3/6/2015 - Jeffrey Silver Likes this wine: 91 Points
Opened and decanted for 90min. Its in a great place today. Nose is true sense of Plum and Carmel. The taste brings out Strawberry and maple. The is hint of vanilla. The finish goes on for 1min or longer. This wine is delicious today and throughly enjoyed drinking it today. Will be nice to see it evolve in years gone by.
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2/21/2015 - Jeffrey Silver wrote: 90 Points
This wine NEEDS to be decanted today. I recommend 90min or more. It's has the likeness of all green vegetable on the nose, but once this burns off the forward fruit shining through. This wine is very young drinking today. I'd give it another 3-5yrs and certainly I would not just "pop and pour".
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10/16/2014 - sdchevs wrote: flawed
Bad nose. Rotten. Not sure what was wrong.
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1/21/2014 - juffer Likes this wine: 91 Points
I served this in my wine course. Clearly needs more time. Still, an interesting wine. The fruit on the nose is dark berries, but muted. As much as I want to deny it, I have to confess I'm getting a bit of green vegetable as well. Plenty of acidity and tannins. If this had just a touch more fruit it would be excellent. Maybe the fruit will come through in a few more years.
P.S. With time in the glass, the slightly off-putting green vegetable components of the nose are slowly transforming into more pleasant mushroom richness.
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1/19/2014 - diggydan wrote: 85 Points
Yea, I think this is marred by the "greenies" or whatever. Of all the descriptors I've seen that attempt to describe the vintage character the one particular to this wine is "putrefaction". There's little to no fruit on the nose, and where it should be, there's rot. If you get past that, and it's actually not worse than the sulfur on some Mosel rieslings, than the palate is quite cool, lean, and short of fruit.
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11/9/2013 - Burgundy Al wrote: 83 Points
Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Advanced black fruit with some sweet spice on nose, then nothing sweet on palate. Black fruit, mostly mature, but behind firm tannins. Lean edge on finish. Don't see much upside.
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10/26/2013 - Alex H wrote: 88 Points
For a weedy vintage this shows no freeness except for some twigs and earthy fried powdery mushrooms. Supple red fruits , flecks of haw and some truffles. Has a medicinal aftertaste with ginseng coming to mind with Chinese drifted tree bark nuances. All in all excellent wine with firm gentle structure.
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10/18/2013 - Paul S wrote: 92 Points
Pre-Wedding Cellar Raid (Extra Space Boon Keng, Singapore): This bottle has received both brickbats and admiring nods from other tasters. On the evidence of the bottle that we shared, I think it is just starting to move into a nice place - just like many 2004s around it. It had a lovely nose, not so much green as slightly funky, with mushroomy undergrowth and boiled herbs swirling around a nice core of dark cherry, earth, spice and ferrous mineral notes. With time in the glass, more nuanced notes of savoury meat and wilted flowers started coming up as well. The palate was still very tight when first poured, slightly angular for a 2004, with a strict line of fine tannins, bright acidity and more ferrous mineral tracing its way through subtle dark cherry flavours. The midpalate held more savoury notes of earth and meat, but these was still a little muted. This came across as a very cool fruited, masculine wine, as a young Clos St Jacques tends to be, with a lovely sense of clarity and finesse to it. Like the, the midpalate too opened up with time, with a bit of sppy red fruit peeking out. However, the finish was still markedly austere, with fine, but firm tannins and a little layer of spice shading the fruit. I think it is a very good wine, but it needs a lot of time yet. At the moment, it is more impressive than enjoyable. I am heartened though to note that there is barely a hint of green on it. One to try again around 2016-2018.
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2/21/2013 - chambolle wrote:
I'm befuddled by this wine. Tonight, another tenth popped while doing the bachelor thing at home. There are weird things going on inside these little bottles. This one, unlike the last few described in my note from earlier 2013, did not have the dreaded '04 stinkies on opening, but it did show some signs of 'oxidation' - browning in color, brown maple syrupy on the edges in the nose and brown sugar on the palate. But there was enough substance here to make me keep on trying. After an hour in the glass, the color, I kid you not, brightened significantly. So is this reduced, rather than oxidized? Gosh knows. The wine also brightened on the nose and palate. It is reasonably fresh, a tad leafy, primary and fruity in a restrained and somewhat elegant way, and finishes with nicely integrated fine grainy tannins and acidity. Bottle variation is the name of this game. If you get good ones, as this one is tonight, they are quite all right, but still marked by the vintage with its quirky combination of slight surmaturite and contradictory green leafiness, leaning almost towards gout de grele. Baffling.
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2/15/2013 - Burgundy Al wrote: 85 Points
Tasted blind. Easily identified as 2004 Burgundy, I was also lucky and identified it being from Gevrey with its gamy, meaty character on both nose and palate. Good fruit but fairly advanced and certainly still displaying that 2004 green streak, this is good but I'd expect it will continue on a fast maturity curve for a CSJ, drink by 2016 or so. Last glass, after open ~3 hours, was least interesting.
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1/6/2013 - chambolle wrote:
I've enjoyed a number of tenths of this wine over the past year or so, but the last two tries have fallen prey to the dreaded 2004 stinkies - big time stinky. Dried porcini mushroom, green tea, peat and above all an overripe cheese/silage/merde stink that really precludes any enjoyment. Perhaps these were just bad bottles, but methinks on the other hand that the wine may be playing out the hand it was dealt. Pyrazine? Brett? A bit of both? Who knows. Whatever it is, it ain't good. It was fun while it lasted, but obviously a CSJ that falls to pieces six to eight years from the harvest isn't what one looks for in CSJ. Either we have some serious bottle variation going on, as bottles tasted a year or two ago were quite enjoyable, or the sickness that has befallen this wine was awfully well hidden - as my earlier note indicates, I did not perceive the green/pyrazine 2004 signature before, although I suppose "notes of 'mapleine'" might have been a warning of bad things to come.
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12/2/2011 - psmith wrote: 82 Points
Brambly and metallic. Lighter bodied, earth, and darker fruit profile. Finishes structure-heavy. Rustic. Don't see this improving, but OK.
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4/17/2011 - jimbomatic wrote: 92 Points
This is a monster wine. Drunk from a 375 (of which, thankfully, I have many) this was showing pretty nicely but it has a long, long way to go before it hits any sort of upper-tier plateau. This is a savory beast of wine that combines cocoa, dark chocolate, kirsch, braised beef, black currant and soy sauce into a deep wine with great definition. Right now it is a bit more of a Burg geek wine than anything that would knock you back with its current level of scrumptiousness but this is a super-serious effort that is quite compelling. Very pure look at the dark heart of Gevrey here. I would highly recommend this for the patient if you see it somewhere. This has huge upside and should reward in spades in the long term.
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2/3/2011 - Jack Cranley wrote: 95 Points
Lilacs and grass components on the nose. Also some spiced rum and caramel. Flavor is very concentrate and dark. Firm tannins, balanced with good acidity. This is a wine of great finesse while at the same time showing some impressive muscle. Flavors of blackstrap molasses and petrol come through. Finish is long and sticks with you. It leaves behind some minerality, almost to the point of being metallic. Simply stunning!
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1/26/2011 - chambolle wrote:
Sampled from tenths (which for some reason were sold at an utterly silly, well south of $20 per bottle price). Two very different bottles thus far, out of an even dozen purchased. First bottle, bright raspberry reddish color. Cool mineral nose with tiny red fruits predominant. restrained, youthful primary pinot on the palate. Finishes with a touch of fine grained, almost sandy tannin. Even better the second day, a sign of good things to come. Not even a hint of the green/pyrazine notes often encountered in 2004 reds. Second bottle, deeper, more blueberry color. Hints of mapleine on the nose, along with somewhat brambly fruit. Much fuller and fatter in the mouth than bottle one, this has a blue/black fruit profile. Tasted the second day, this bottle showed reasonably substantial oxidation, consistent with the more advanced and oxidative profile on day one.My hope is that a year or two up the road, I will open a few bottles that have the best of both worlds sampled in these first two -- the heft and lush fruit of the second bottle; the fresh minerally zippy spine of the first, with a complex of biue/black and red fruits taken from both. Not a great CSJ, but certainly better than serviceable and obviously a real steal forthe price -great to pop open for an impromptu snack of cheese, bread and fruit on a quiet, "home alone" evening.
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5/25/2010 - Rani Does not like this wine: 87 Points
Leathery, cherry compote. I didn't like this much - a bit heavy-handed.
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3/20/2010 - Blair Curtis wrote: 92 Points
Drinking this as I write. Having heard many bad things about '04 red Burgundies, I thought I'd sacrifice a bottle of this to see if it was a drink or a hold. This one is a hold (about 5-6 years). Though it drinks a lot better than other 2004s from the reports I have read. This has a very nice restraint to it - cool fruit, but a fair bit of it. This is far to the red-fruit side of the spectrum...those seeking blueberries and blackberries should look elsewhere. This wine is all about the tart cherries, strawberries, and even apple fruit. Yes, there is still a bit of oak on this. I would hope this tones down a bit over time. The acid here is quite impressive - a food wine - with a spine to it. Nobody will ever call this wine flabby. At the same time, I think it should not properly be callled lean either. Many complain of an unpleasant greenness on some 2004 red Burgs. Not on this one. There is a bit of leafiness, and some stemminess, but not green flavours. A bit of cinnamon. An excellent wine that will never be great.
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9/16/2009 - subtlet wrote: 88 Points
Lovely tart raspberries and strawberries show up on the nose here along with a hint of oak. Apples and strawberries appear on the palate, giving this wine a nice fruity start. Some nice acidity comes into play as well, but the mid and late palate have almost nothing going on but some oak. Cool flavors, but I think the later parts of the experience need some time to come into their own. 88+
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5/12/2009 - Burgundy Al wrote:
Knightsbridge's Jadot Dinner with Jacques Lardiere (Boka - Chicago IL): Not a personal favorite for me.
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5/12/2009 - psmith wrote:
Jadot wine dinner with Jacques Lardiere (Chicago, IL): High-pitched red cherry fruit. Nice tension to the palate with hard structure and a firm, somewhat raw finish. Nice '04.
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4/8/2009 - jeff nowak wrote: 91 Points
rich midpalate, smooth tannins, nice balance, decent complexity, but i would have liked more. tightly wound.
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4/8/2009 - kstoddard wrote: 90 Points
Louis Jadot Tasting (AZ Wine Company): Ruby color. Red berry aromatics. Tastes of blackberry and charred oak with hints of rose petals. Firm tannins. Nicely balanced. Still quite young tasting. Rich with lots of structure. Complex finish.
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9/24/2007 - Siggy wrote: 88 Points
Winestreet Does 2004 Jadot (Kozlak's, North Oaks, MN): Medium maroon color. Reserved dark cherry fruit. Medium weight. A touch herbal. Well-structured. Improved with air.
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9/24/2007 - Dave Dalluge wrote: 89 Points
Winestreet Tastes Jadot: Light cranberry red color. The nose gives a reserved, but nice blend of clean cranberry and cherry.The texture is a rustic/rough but very nice. The flavors are red fruit and earth but compact on the palate. Actually tastes a bit sweet. Medium length finish. Promising.
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6/25/2007 - peternelson wrote: 88 Points
LAW Burg tasting: Hint zest-mineral; cherry-rasp-cola nose w/rich frt, hint dark leather, hint rasp, & swt spice; At one point seemed CA to me; “Lean”, a bit austere, dry t’s, not grt stuff--searching, but just find simple red frt. Still very young, lively.
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1/27/2007 - tanglenet wrote:
Served as part of a tasting at The Wine Club SF. Big nose of clove and cinammon, a mouthfull of wet spice with great balance and a nice dry finish. Very good. The best of the tasting.
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1/25/2007 - Burgundy Al wrote:
OK, I'm not a big fan of the vintage. But Jadot's CSJ is normally a favorite of mine - but not in this vintage. Fruit is lean and on the red side of typical CSJ flavors. Some earthy character but lots of green tannins that dominate the finish in a slightly non-pleasant way. Some good floral character on the nose. I bought one bottle to try, and don't expect to buy any more at current prices. Not enough fruit and acid for long-term aging, and too much bitter tannin for near-term pleasure.
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