The different geological strata, alongside the many variations of the Jurassic limestone-clay soil, give the wines from Burgundy their richness, diversity and distinctiveness, and the harmony between the soil and the vine is a key relationship. The dominance of single varieties is a Burgundian tradition, and at Maison Louis Jadot the philosophy is to respect the origin of the grapes. Therefore the villages and growths of Burgundy are individually expressed in each of the wines that carry the Maison Louis Jadot label.
The vines are carefully pruned during their dormant phase in winter, and this pruning process is crucial to regulating yields and thus optimizing quality. Maison Louis Jadot believes that the only way to truly respect grapes is to harvest by hand. Then, on the sorting table, only the ripest and healthiest grapes are selected.
Pinot Noir grapes are macerated for long periods in open wooden vats to extract colour and tannin. Chardonnay is fermented slowly in Burgundian casks of 228 litres called "pieces”. Maison Louis Jadot’s long experience in winemaking and maturation, and their desire to master all facets of quality including oak barrels, led to the establishment in 1996 of their own cooperage, Cadus. The development of classic Burgundy is a long process that must be followed with considerable care and patience to allow the wines to evolve naturally. At each stage of the wine-making process, human intervention is kept to a minimum. Maison Louis Jadot does not wish to impose a common style to all their wines. On the contrary, Louis Jadot encourages each wine to develop its own personality.
Vineyards situation
Chablis is in the northern part of Burgundy, half way between Dijon and Paris.
Characteristics
The continental climate (very cold in winter and hot in the summer with frosts in spring) and the marly limestone soils combine to mould the unique character of Chablis wines. About 3 500 hectares are planted (including 856 ha of Premiers and Grands crus) with 100% Chardonnay grapes. Chablis premiers crus are produced on 40 different ‘lieux-dits".
Wine making
This wine is fermented by different growers, mainly in vats and then aged in the Louis Jadot cellars between 9-12 months before bottling.
Winemaker's comments / Gastronomy
The Louis Jadot Chablis has a very nice golden yellow colour. It is a lipid, bright and fresh wine, which taste and bouquet develop relatively quickly. It should be served chilled, and can be served with oysters, charcuterie and fried fish. It also goes very well with goats cheese.
Cellaring
This wine will be at its best drunk young and fresh - up to 5 years - if kept in good conditions
No recommended products at the moment.
