Maison Louis Jadot
"Burgundy has many different faces and at Maison Louis Jadot our job is to allow our wines to express its subtle differences.”
Maison Louis Jadot controls over 150 hectares of vineyards in Burgundy, of which 70 hectares lie in the Côte d’Or: Domaine des Héritiers Louis Jadot, Domaine Louis Jadot, Domaine Gagey and Domaine du Duc de Magenta. Established in 1859 by Louis Henri Denis Jadot, succeeding generations continued to develop the House until the sale to Rudi Kopf ’s company Kobrand in 1985. The injection of capital saw big investment in vineyard acquisition including Chateau des Jacques in Beaujolais and the Cadus Tonnellerie.
Pierre-Henri Gagey, current President succeeded his father André Gagey in 1992 and today son Thibault is Deputy General Manager. In January 2013 Frederic Bernier succeeded long-time Chief Winemaker Jacques Lardiere, who today overseas the Jadot Oregon project, Resonance Vineyard.
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.
Tasting Notes
Grapes/Blend
100% Pinot Noir
Vinification
The fermentation (3-4 weeks) takes place in tanks.
Maturation
Aged in barrel for 18 months before bottling.
Food Matching
Will accompany "haute cuisine" dishes. With its delicate yet powerful aromas, one would choose red meat, roasted or served with a sauce, roasted pheasant, leg of wild boar or venison and ripe cheeses which are not too strong such as Camembert, Brillat-Savarin, Citeaux.
Cellaring Potential
This wine will easily age 15 to 25 years in perfect conditions of temperature and humidity.
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