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.
"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."
-Wine Spectator 90 Point
Chartron & Trebuchet Nuits Saint Georges is made from 100 percent Pinot Noir.
Nuits-Saint-Georges AOC: AOC wines since 1936, 757 acres of grapes, 97 % red wine, 3 % white wine. Nuits refers to “walnuts in the area, not night”….41 Premier Cru vineyards
Tasting Notes: Medium to full bodied, earthy, fruity and mineral. Structure and tannin on the finish, they age well from 8-10 years
VINEYARD: Gravel and Silt
HARVEST: Harvest by hand.
VINIFICATION: Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days.
AGEING: Aged in oak barrels for 18 months.
Louis Jadot Montrachet Grand Cru is made from 100 percent Chardonnay.
Le Montrachet is situated to the south of the Côte de Beaune, on both villages of Puligny Montrachet and Chassagne Montrachet (like the Batard Montrachet Grand Cru).
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.
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.
-Wine Advocate 94-96 Points
Domaine Henri Gouges Nuits-Saint-Georges is made from 100 percent Pinot Noir.
A lovely, brilliant crimson color. A very earthy Nuits nose with some vanilla bean, too. On the palate, smoky, velvet-textured fruit without any tannin, but acids take their place, so the wine is nicely balanced. Not heavy, but a very elegant Pinot expression at the end.
Exotic scents of violet, raspberry and wild cherry mark this juicy red. Vivid and fruity, yet backed by a baseline of firm tannins. Shows fine balance and a lingering aftertaste of red berries and mineral. Best from 2022 through 2038.
-Wine Spectator 93 Points
Landes Grand Heritage Lussac Saint Emilion is made from 100 percent Merlot.
First vintage of this wine was 2010 to pay tribute to the founding father of Chateau des Landes - Paul Lassagne. He gave the family a great legacy of terroir, passion and know-how to craft this great cuvee produced from a selection of the finest grapes that are vinified and aged in 600 liter French oak foudres, just like it was done in the old days. The resulting wine is complex and aromatic offering bold aromas and flavors of dark berries, floral tones, spice, oak and vanilla. The palate is onctuous and powerful, well structured with ripe tannins. Well balanced and a complex finish.
Average age of the Vines: 60 years Yield : 50 hectoliters / hectare. Grape picking: harvest by machine. Vats: Stainless steel thermoregulated and computerized. Fermentation: 45 to 50 days with a final 35°C warm steeping. Winemaking: Malolactic fermentation in new oak barrel. Ageing: 16 months in new French Oak barrels from Allier and Limousin. Annual production: 10,000 bottles. (833 cases)
"The flagship cuvée is the 2016 Chateau des Landes Grand Heritage, which is all Merlot from older vines that spent 16 months in new oak. It’s more backward and tight at the moment, yet has classic black fruits, charcoal, and graphite notes, with plenty of oak. I like its mid-palate, and it’s nicely concentrated, yet the cellar will be your friend on this one. Give bottles 2-4 years and it should keep for more than a decade."
- Jeb Dunnuck (March 27th 2019), 90+ pts
Inglenook Rubicon is made from 93% Cabernet Sauvignon 7% Cabernet Franc.
Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."
Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.
After four years of drought, a winter with average rainfall was welcome, as it provided ample soil moisture for a strong start to the 2016 growing season. Average late-spring temperatures and limited precipitation minimized the risk of frost during mid-May bloom, ensuring average yields. June closed with a heat spell, slowing vine canopy growth at the ideal time. Harvest of the blocks contributing to the 2016 Inglenook Rubicon blend occurred under optimum conditions from September 6th through September 27th.
Ideal harvest conditions endowed the 2016 Rubicon with the three elements associated with a truly great wine from the Rutherford appellation: complexity, balance, and elegance. The aromas are intense and focused with top notes of creamy, sweet vanilla, and black licorice wound around a core of exquisitely ripe black cherry and crème de cassis. This refinement extends directly to the palate, where the wine is both broad and deep with sensuous, silky tannins. Supremely balanced in terms of both opulence and complexity, ripe black fruits and an ultra-smooth texture provide an impressive crescendo to a very long finish.
The 2016 Cabernet Sauvignon Rubicon is a wine of total precision and class. Translucent and energetic, with distinctly mid-weight structure, the 2016 is a wine of reserve, tension and breeding. Shy at first, the 2016 has a lot to offer, but it needs a number of years in bottle to be at its most expressive. Cedar, tobacco, licorice and wild cherry add the closing nuances.
- Antonio Galloni 97 Points
The Nuits-Saint-Georges A.C. wines are produced on land delimited by the parishes of Nuits-Saint-Georges and Premeaux-Prissey.
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.
Bright cherry, currant and strawberry fruit flavors are backed by a dense matrix of dusty tannins in this compact red. Balanced, lingering with a hint of cumin on the finish. The saturated flavors are intense. Best from 2023 through 2038. 660 cases made, 200 cases imported. — Wine Spectator 93 Points
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.
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.
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.
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.
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.
The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.
“2016 produced wines that are very giving, round, coating and streamlined. Year after this year, this bottling aims to highlight the best attributes of the Winfield Vineyard, and also creates a wine that possesses qualities that allow it to age well in the cellar and evolve over many years.
“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.
“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.” - Thomas River Brown
Coming from the Winfield Vineyard in Calistoga, the 2016 Cabernet Sauvignon is another brilliant wine from the hands of winemaker Thomas Rivers Brown. This deep purple-colored effort boasts tons of blueberry and jammy blackberry fruits as well a medium to full-bodied, concentrated, yet elegant style on the palate. It has the purity of fruit that’s the hallmark of the vintage, ripe, sweet tannins, and no hard edges, and is already hard to resist.
-Jeb Dunnuck 94 Points
Alain Jaume Condrieu La Butte d'Or is made from 100 percent Viognier.
The wine comes from vineyards planted on hillsides and soils that are covered with granite. The east and south-east exposures offer an environment where the Viognier expresses the best of its aromatic potential. La Butte d'Or Condrieu shows a golden yellow color, a complex nose of exotic fruits and hints of apricot. The palate exhibits some brioche notes that mingle with the delicate flavors of white peach and apricot compote. This Condrieu reveals its typical racy character with a long and fine finish.
Manual harvesting of the grapes at moderate maturity to maintain a white wine with intense but balanced and fresh aromas. Fermentation on the lees at 15 ° C for 10 months in fine-grained oak barrels. 10% of new barrels maximum. Stirring of the lees once a week.
Enjoy up to 5 years with fish dishes with sauce, terrine of foie gras, veal with cream, mushrooms, soft cheeses.
Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.
With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.
Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.
"The 2015 Pedestal Merlot from Long Shadows is a blend of 75% Merlot, 15% Cabernet Sauvignon, and 10% Petit Verdot aged 22 months in 85% new French oak barrels. Crème de cassis, wood smoke, scorched earth, and graphite characteristics all emerge from this rich, full-bodied, voluptuous beauty that has more mid-palate depth and richness than any other Merlot made in the state. With ample tannin, it will benefit from a year or three and keep for 15. It's a gorgeous wine."
- Jeb Dunnuck (April 2018), 96 pts
Number 83 in Wine Enthusiast Top 100 Wines of 2018
Rubus Special Edition Barossa Shiraz is made from 100 percent
The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.
Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.
"Made by Thorn-Clarke for the US market, this has a rich and vivid nose with blueberry, violet, dark plum and subtle oak spice in play. The palate has a succulent feel with plenty of rich, open-knit blackberry and blueberry flavor. Smoothly delivered tannins carry long and even. Drink over the next decade."
- James Suckling (November 2021), 94 pts