" We don't sell the wine without touching the vine "
Louis Jadot Corton Grand Cru 2020
Our Price: $169.00 $139.00
6 bottles with free shipping for: $834.00
6 bottles with free shipping for: $834.00
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| Country: | France |
| Region: | Burgundy |
| Winery: | Louis Jadot |
| Grape Type: | Pinot Noir |
| Vintage: | 2020 |
Product Description
Louis Jadot Corton Grand Cru is made from 100 percent Pinot Noir.
Corton is distinct from the individual Grand Cru vineyard Le Corton.The Grand Cru appellation of Corton covers different vineyards among Aloxe-Corton, Ladoix and Pernand.
Winery: Louis Jadot
Frédéric Barnier joined Maison Louis Jadot in 2010 as Technical Director, working under the guidance of Jacques Lardière. For 42 years, the legendary Lardière was responsible for the winemaking and bottling of all Maison Louis Jadot wines, and he is considered to be one of Burgundy’s finest winemakers. He briefly retired, then came out of retirement to launch Resonance Wines, Jadot’s new brand from Oregon. Frédéric now leads the winemaking team with the Maison Louis Jadot philosophy: no compromise on quality.
THE HISTORY OF MAISON LOUIS JADOT
Maison Louis Jadot was founded in 1859 by the man whose name it bears, Louis Henry Denis Jadot. The first of his family arrived in Beaune from Belgium in 1794 and soon began purchasing Premier and Grand Cru vineyards. With grape growing a part of his heritage, Louis Henry set about gaining experience first in the cellars, in the evaluation of wines, and then in the vineyards, in the study of viticulture.
ENSURING QUALITY IN THE CELLAR
Jadot invests in Burgundy, only purchasing grapes from the highest quality producers where they have a relationship and vinifying the wine on-site rather than buying ready-made wines.
For its Beaujolais and Mâconnais wines, Jadot practices a further, though expensive, practice called réplis, in which wines of a higher appellation are incorporated into a wine bearing the appellation below them. Thus, for example, Jadot’s Beaujolais-Villages will customarily contain a percentage of wines from Beaujolais crus.
PRINCIPLES AND PRACTICES
Maison Louis Jadot’s principles of vinification balance tradition and technology, and focus on the purest expression of each wine’s terroir, taking the lightest possible hand in winemaking and a restrained use of oak maturation. For its village level Côte d’Or wines, Jadot practices a further, though expensive, practice called réplis, in which wines of a higher appellation are incorporated into a wine bearing the appellation below them.
Jadot’s cellar practices, including long macerations, the choice of wild yeast when possible for fermentation, fermentation temperature and other winemaking methods are also designed to preserve the character of the fruit in the wines. For both red and white wines, Maison Louis Jadot places great importance on the restrained use of new oak in the aging process. Time in cask and percentage of new oak is dictated differently by each vintage. In keeping with its non-interventionist philosophy, Jadot considers that very great vintages, complete and harmonious by themselves, require minimum contact with new oak.
THE CURRENT GENERATION OF LEADERS
In 1970, aware that Maison Louis Jadot’s future growth lay in its increasing role as owner-producer, Gagey engaged Jacques Lardière, a brilliant young enologist, as his assistant and eventual technical director. Lardière, now retired, is today acknowledged as one of Burgundy’s finest winemakers, an artist with the reins of nature in one hand and those of technology in the other. In 1984, André Gagey’s son, Pierre-Henry Gagey, joined the firm. He had a strong background in business administration and management, and an inherited knowledge of wines. In February of 1985, the négociant firm of Maison Louis Jadot was purchased by the owners of Kobrand Corporation, sole United States importer of Jadot Burgundies since 1945. In 1991, Pierre-Henry Gagey assumed the position of President, and in 2012 upon Lardière’s retirement, promoted Frederic Barnier to succeed him.
As Louis Henry traveled he acquired a faithful clientele, and in 1859 purchased the respected négociant firm of Lemaire-Fouleux and gave the firm his name. After his death, his son, Louis Baptiste Jadot, enthusiastically carried on the work his father had begun. He expanded his export markets as well as his clientele in France, reinvesting his profits in the acquisition of vineyards in some of the finest and most famous Grands Crus and Premiers Crus of the Côte d’Or.
In 1939, Louis Baptiste Jadot died and left control of the firm to his eldest son, Louis Auguste Jadot, who had assisted in the direction of the business under his father since 1931. He opened and greatly developed the new export market of the United States, as well as those of Great Britain, Holland, South America and New Zealand.
In 1954, André Gagey joined Maison Louis Jadot as assistant to Louis Auguste Jadot. When Louis Auguste Jadot died in 1962, survived only by his wife, André Gagey was appointed managing director of the firm. He had full responsibility for its operations, under Mme. Jadot’s ownership and direction. As managing director, Gagey was for nearly three decades responsible for the final decisions over selection and purchase of all grapes and wines bottled under the Jadot label, as well as the care and maintenance of the vineyards within the Jadot estate.
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Review:
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Climatic conditions
The farming year began with a mild autumn and little precipitation. A very dry winter started with -9ºC reaching at the end higher temperatures than normal for that time of the year. Spring and summer characterized by little rain, only some rain showers in July and late August avoided the hydric stress of the vines. The vegetative cycle of the vine developed with big variations of temperatures, alternating warm and atypical low temperatures of 4ºC for mid-June. The ripening of the grapes happened under very good conditions and the harvest started on 24th September 2019.
Grape origin
100% Tinto Fino (Tempranillo) primarily from very old vines – 60 to 90 years old – from selected plots in La Horra and La Aguilera. The harvest was done by hand, in small boxes of 15 kilos that are thoroughly inspected, bunch by bunch, on the selection table.
Tasting notes
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Average oak ageing
Aged for 21 months in new French oak barrels.
Review:
Lots of depth here, with ripe blackberries and some nicely baked black cherries, roasted herbs, incense, dark spices, mussels and a balsamic tinge. An admirably fine dollop of tannins on the palate, which are immaculate and juicy, as they thoroughly dunk into the black fruit, melting into a persistent finish that lasts for over a minute. Very impressive. Drink or hold.
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In the spectrum of people who pay attention to detail, winemakers are often incredibly detail-oriented. This can sometimes spill over to become an internal battled, and, as Alejandro Vigil and Adrianna Catena state, "We are our own worst enemy." El Enemigo pays homage to this internal struggle.
The nose presents sweet aromas of black ripen fruits with hints of vanilla and chocolate, which appear after the oak ageing. The mouthfeel is sweet with structured, persistent tannins due to the natural acidity of this wine, leading into an excellent long finish.
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Arzuaga Gran Arzuaga Ribera del Duero is made from 92% Tinto Fino (Tempranillo) and 8% Cabernet Sauvignon.
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Tasting notes:
The wine has a bright cherry red color with violet rims. On the nose, it shows great aromatic complexity. In the first place, the primary aromas of red fruits such as blackberry predominate, herbaceous and floral touches that give way to tertiary aromas where balsamic and spicy aromas stand out. On the palate the wine is creamy and silky, with a fresh entry that quickly becomes meaty and unctuous as it goes through the mouth.
Perfect with Roast Lamb, Meat Stews, and even dark Chocolate.
Review:
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Review:
This garnet-colored wine offers aromas of black currant, black raspberry and black licorice, with just a touch of charcuterie. The fruit flavors shine through with subtle notes of crushed violet. It has soft tannic structure, with a pleasant bit of grippiness in the post palate as it leads up to the long, long, finish.
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About the Vineyard
Vineyards in Tabuenca and Borja, planted with indegenous clones of Garnacha starting in the 1920s.
Wine Production
The selected highest quality grapes are placed into small stainless-steel tanks of 7 tons capacity. The must is basket pressed and fermentation is finished in new French and American oak where it complets the malolactic fermentation. Wine is aged in the barrels for 24 months before bottling.
Tasting Notes
Appearance: Very deep red, scarlet rim
Aroma: Minerals and vanilla. Hints of raisins and dark Chocolate
Palate: As typical of the vintage, power and intensity with disarming elegance.
Food Pairing:
Goes well with beef, pork, game based stews and rice dishes.
Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.
The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.
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Review:
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The terroir is extremely chalky with a lot of stones, perfectly drained and easy to overheat with south-south-eastern exposition.
The Montrachet is produced with Chardonnay
Grapes are harvested by hand and put in small cases in order not to damage the fruits. Grapes are pressed softly, they ferment in oak barrels produced by our cooperage. 1/3 are new barrels. Aging usually lasts 15 months on fine lies before bottling.
Review:
Aromas of buttered toast, honeyed peaches, white flowers and mint introduce the 2019 Montrachet Grand Cru (Maison Louis Jadot), a full-bodied, layered and enveloping wine that's satiny and sumptuous, with lively acids and fine depth at the core. While I'd give the nod to the stunning Demoiselles as Jadot's best white wine this year, this Montrachet—purchased from the Chassagne-Montrachet side, from the house's usual source—is undeniably promising.
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Louis Jadot Nuits Saint George is made from 100 percent Pinot Noir.
The Nuits-Saint-Georges A.C. wines are produced on land delimited by the parishes of Nuits-Saint-Georges and Premeaux-Prissey. The soils are basically composed of limestone and marl. A perfect exposure to the east gives the capacity to produce splendid wines. The grapes bear small little dark red berries. The bunches are destemmed; they macerate in open vats during 4 weeks helping this subtle terroir to reveal itself. After devatting, the wines are aged in oak barrels during 18 months.
Pairs with roasted salmon, roasted chicken, grilled red meat : beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, mashed potatoes with salted butter, Cîteaux, Mont d’Or.
Review:
"A dark, blackberry- and black cherry–laced red, with earth and iron accents, a reserved character and a dense structure. Oak spice elements emerge on the lingering finish. Best from 2022 through 2033. 400 cases imported."
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Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Vaillons Premier Cru is a generous, fleshy and lively wine that displays a beautiful balance of minerality, fruitiness and elegance.
Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.
Domaine Jean Grivot Clos de Vougeot Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Clos de Vougeot grand cru was acquired by Étienne’s grandfather, Gaston Grivot, in 1919. The total holding is 4.6 acres from the middle of the vineyard to the lower wall and the average vine age is 40 years old. A good Clos de Vougeot should be a complete wine without any one feature standing out. It is a perfect balance of power, aroma, and flavor.
Wine Production:
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 40-70% percent for the grands crus.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated.
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Domaine Jean Grivot Echezeaux Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 15.5 hectares spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Echézeaux grand cru is a large vineyard of 38 hectares divided into 11 individual climats. Grivot’s parcel is in the climat of Les Cruots and lies at the southern end of Echézeaux near the premier cru of Les Suchots. A good Echézeaux should have rich fruit, considerable earthiness, and be very complete on the palate.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
A very elegant expression of Echezeaux, with a velvety black plum and rose petal fruit. There is a lovely freshness and so much finesse that the tannin and structure might surprise you at the end. This has the substance to age for decades. Produced from a 0.84ha parcel in Cruots next to Comte Liger-Belair. The vines were planted in 1954 and the destemmed fruit was gently fermented.
-Decanter 97 Points
This is pure, racy and enticing, hosting aromas and flavors of black currant, blackberry, violet and iron. This is about finesse, grace and precision balance, with saturated fruit flavors persisting on the superlong aftertaste. Needs a decade in the cellar.
-Wine Spectator 97 Points
Joseph Drouhin Batard-Montrachet Grand Cru is made from 100 percent Chardonnay.
Producing communes: Puligny-Montrachet and Chassagne-Montrachet.
Site: Bâtard-Montrachet straddles Puligny and Chassagne. It lies right below the famous Montrachet vineyard. Bâtard is one of the greatest white wines of the Côte de Beaune.
History & tradition: according to the often told story, the lord of Puligny in the Middle Ages divided his estate between his children: the eldest was the « chevalier » (knight), the daughters were the « pucelles » (young virgins) and the son born out of wedlock was the « bâtard ».
Soil: located on a mild slope, the soil is a brownish limestone mixed with gravel. The secret of this exceptional terroir comes from the unique interaction between the deep layers of limestone and the roots of the vines.
Tasting a wine of this stature is always cause for emotion. The golden colour has bright reflections. After some aeration, the aromas reveal their rich intensity: grilled bread, almond, honey, exotic wood...What is striking is the structure of the wine, its « monumental » grandeur. There is even a touch of tannin that provides an added dimension. A voluptuous finale, seemingly without end, with precious notes of preserved and ripe fruit..
Supply: this wine comes from grapes harvested on some parcels of the Drouhin Family Properties as well as from grapes and musts purchased from supply partners according to rigorous specifications.
Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.
Vinification: slow pressing in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice is transferred into wine barrel after a little settling.
Ageing: the alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 30%.
The ageing lasts between 18 to 21 months.
Origin of the wood: oak grown in French high forest.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
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Pulled from a Gentleman's cellar, all wines from this cellar have been purchased by the owner either from the importer or direct from winery. They stayed in his cellar until being moved to the Timeless Wines warehouse.
Hahn Estate Lucienne Chardonnay Lone Oak Vineyard is made from 100 percent Chardonnay.
Reviews:
Lemon blossom, grapefruit rind, pastry flake and a hint of ash show on the nose of this single-vineyard expression from the Hahn family. It's suave and broad on the palate at first, then it chisels down to pinpoint acidity, delivering flavors of apricot, lime zest and chalk before the slightly nutty finish. Matt Kettmann
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