" We don't sell the wine without touching the vine "
Louis Jadot Nuits Saint Georges 2016
No longer available.
| Country: | France |
| Region: | Burgundy |
| Winery: | Louis Jadot |
| Grape Type: | Pinot Noir |
| Vintage: | 2016 |
| Bottle Size: | 750 ml |
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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."
-Wine Spectator 90 Point
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.
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.
-Wine Advocate 94-96 Points
Bouchard Pere & Fils Nuits-Saint-Georges is made from 100 percent Pinot Noir.
Intense aromas of berry fruit and spices on the nose. Rich, tannic and well structured, this wine develops additional roundness after a few years in bottle. Good ageing potential. Pairs well with game, venison, all grilled and roasted meat.
Domaine Jean Grivot Nuits-Saint-Georges Premier Cru Aux Boudots 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.
Nuits-Saint-Georges Aux Boudots 1er cru lies in the “Zone Vosnoise” or northern end of Nuits-Saint-Georges just below Les Damodes. It borders Vosne-Romanée Aux Malconsorts 1er just to its north. Its position slightly lower on the slope with deep soil full of pebbles results in a richer and fuller wine.
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 30-60% for the premier crus.
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 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
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.
Reviews:
‘The 2020 Nuits Saint-Georges Aux Boudots Ter Cru has the best aromatics among Grivat Nuits Saint-Georges with very well defined red berry fruit, briary and lignt sous-bois aromas. The palate is medium-badied with fine-grain tannins, slightly savory on the entry, fresh and saline on the finish. This has real verve and class, though it will benefit from time in bottle
-Vinous 93-95 Points
A wine with the substance and structure to support the generous lashings of new oak used for maturation, and the overall effect is elegant and classic in style. Aux Boudots, where Grivot has 0.85ha, is at the northern edge of Nuits, just over the border from Vosne-Romanée Malconsorts. They began to pick on the 3rd of September – Etienne specified that they are very particular that the tannins are ripe and do what they can to prolong the vegetative cycle. Still, the grapes were picked with an entirely correct pH of around 3.4.
-Decanter 94 Points
Patricia Raquin Nuits St. Georges les Vaucrains is made from 100 percent Pinot Noir.
"Vaucrains" comes from old French word meaning place with very little fertility (which is very good terroir for grape production)
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: Powerfull aromas with lots red wild fruits, full bodied wine with great aging potential.
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 new French oak barrels for 16 months.
Roast lamb - Rib steaks - duck
Patricia Raquin Nuits St. Georges les Vaucrains is made from 100 percent Pinot Noir.
"Vaucrains" comes from old French word meaning place with very little fertility (which is very good terroir for grape production)
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: Powerfull aromas with lots red wild fruits, full bodied wine with great aging potential.
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 new French oak barrels for 16 months.
Roast lamb - Rib steaks - duck
Product Description
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.
Review:
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
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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