Stunning entry level Burgundy from one of the greatest of Burgundy. Lovely vintage too.
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With 210 hectares to Louis Jadot is a big producer. But with that much land to make Burgundy from their quality is amazing. Across all levels and a lot of appellations Louis Jadot makes wines that taste of where they are from. Their entry level wines offer fantastic value and at the top end the wines are made to an outstanding quality.
Fantastic entry level Burgundy. Lifted red cherries and strawberries, ironstone, rose petals. The palate is on the lighter side with clean acid and fine tannins. The length of flavour is outstanding. Drink over the next few years with some nice Brillat-Savarin.
The classic part of Burgundy known as the Cote D’Or (the slope of gold) is essentially one vineyard that is 60km long and maybe 5km at its widest. From this limestone ridge some of the most complex, long-lived and aromatic wines are produced from Pinot Noir and Chardonnay. The Cistercian monks who owned the land codified the entire region and so each small plot has a name.
The entry level to Burgundy. The wines can be from vineyards outside of the better appellations or declassified from high ranks. That means you may be drinking a Grand Cru vineyard at Bourgogne pricing! Quality is variable but the great producers put as much care into their entry level as they do their great wines.
This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.
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Pretty, medium weight, and precise. Metrat Fleurie La Roilette is a joy to drink now; there are other Beaujolais to age, this one is to enjoy
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Sparkling Wine, Champagne, and Seafood Dinner at Dakota 25th March
It has been a long time between shared drinks for a lot of us. I have not hosted a dinner since October 2019. I am keen to get out and share great food and great company. How about you?
Let’s not muck around either! Straight to the top shelf. Champagne, Sparkling wine, and three courses (plus canapes). I’m excited to be teaming up with Dakota for the first time, the menu they have prepared is going to elevate these wines to a new level.
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