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.
I am totally in love with the 2014 Jadot red Burgs. The entry level stuff is all so charming. Vaucrain is a site next to the great Premier Cru Clos de Marechale in Nuits St George. This wine won’t age for 20 years like the Marechale can but it has a lot of the charm and dark fruits, iron stone and pepper. Gritty tannins and intense core. Lovely length and layers, this is a wine to sit on and enjoy. Roast lamb is the match for this wine and I would drink it now for the next 5 years.
Pretty from the first pour, I’d open and serve immediately. The last glass will be the best and that is how is should be. I would serve this wine on the cooler side 12-14 degrees just to enhance the elegance, perfume and acidity. You can always warm it up in the glass.
Delicate and savoury. I think of tuna steaks and mushrooms.
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.
Cote de Nuits Villages
This appellation allows producers to blend across some of the lesser appellations and make a wine that is the great for it.
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.