" 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
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.
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.
Review:
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
Chateau Franc Lartigue Saint-Emilion Grand Cru is made from Merlot 70%, Cabernet franc 15%, Cabernet sauvignon 15%
Eight hectare property in the town of Saint-Emilion. Elegant and structured wine, keep for 10 to 15 years depending on the vintage.
Review:
Vines with an average age of 35 years have produced a concentrated wine. It is rich and full, while also having restraint and elegance. That makes for a fine balancing act of generous tannins and opulent black fruits. Drink the wine from 2021
- Wine Enthusiast 92 Points
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.
2016:
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.
Review:
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
Landes Cuvee Tradition Lussac Saint Emilion is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc
Color: deep ruby intense color.
Aroma: racy and aromatic nose with aromas of ripe red fruit.
Taste: this wine is silky, round and smooth first taste, with aromas of raspberries, and blackcurrant, powerful and complex finish.
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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Manual harvest in small crates.
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