Sensational ripe fruit and voluptuous palate. A great wine.
Product Code: BU55511
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Louis Jadot are, with Joseph Drouhin, Faiveley and Bouchard Père et Fils, the leading négociants of Burgundy. They also have substantial vineyard holdings, split between Louis Jadot itself, Les Héritiers de Louis Jadot and Domaine André Gagey, and long-term rental agreements, such as that with the Duc de Magenta, adding up to about 60ha in the Côte d’Or. Further holdings are in Beaujolais, Château des Jacques, and Pouilly-Fuissé, where they own Domaine Ferret.Louis Jadot is considered by many to have one of the finest winemaking reputations in Burgundy. For red wines, temperature control is eschewed, allowing fermentation to start of its own accord, and letting the temperature during the process rise without intervention (in most cellars, this is generally capped at about 32?C). Even so, the length of maceration is still long, often taking three weeks or more. The result is a rich and powerful style of red Burgundy, even in lighter appellations, which demands and repays keeping.When creating its white wines, the company frequently part-blocks the malolactic fermentation to retain higher acidity. In less favourable years, contrary to normal practice, a little more new oak is used. However, the main aim for both reds and whites is to use as little oak as possible in order to let the terroir and the vintage do the talking.Jacques Lardière became the company’s winemaker in 1970, and only retired in 2013. An able and charismatic winemaker, he produced wines of high quality with a distinct personality, and valued the less expensive village wines as highly as he did the grands crus. Since 2010, he has been assisted by Frédéric Barnier, who was named as his replacement upon Jacques’ retirement, though Jacques remains at the company in an advisory role.Maison Louis Jadot’s headquarters are located in the heart of Beaune. The most beautiful of its three cellars, used to store its older wines and for hosting special events, is situated in the Couvent des Jacobins, which dates back to 1477.
The Côte de Beaune runs from Ladoix-Serrigny in the north to Cheilly lè Maranges in the south, on the southern escarpment of the Côte d’Or. Beaune is the town at its heart. The most famous wines of the area are white, but many excellent reds are produced. The soils of the area are predominantly mixtures of clay and limestone of various types, which is excellent for drainage but also retention of water. The hillsides here, split and riven by streams and side-valleys, provide a number of meso- and microclimates as well as various aspects ranging from east-facing to south and south-west facing. The best sites are neither at the top or the bottom of these slopes where the soils are too impoverished or too fertile respectively. More generic wines are produced at the top and bottom of these slopes, with the Premiers Crus and Grand Crus in a band running along the upper middle. Soils with more limestone suit chardonnay more than pinot, hence the number of famous white burgundies produced here.The climate here is semi-continental, though northerly winds can temper a hot summer while warmer winds from the south can bring warmth. Westerly winds that ultimately originate in the Atlantic can bring rain but at its worst may deliver devastating hail in incredibly localised storms. There is a degree of unpredictability about vintages in Burgundy.Pinot noir and chardonnay are the two permitted grapes of any significance, though Aligoté is grown occasionally for crisp, mouth-watering whites that are often used to make kir, and some generic Bourgogne or Crémant can be made with pinot blanc, pinot gris and beurrot can be made. The appellations to be found in the Côte de Beaune are as follows: Ladoix, Pernand-Vergelesses, Aloxe-Corton , Corton, Corton-Charlemagne, Chorey-lès-Beaune, Savigny-lès Beaune, Beaune, Pommard, Volnay, Monthélie, Auxey-Duresses, Saint-Romain, Meursault, Saint-Aubin, Puligny-Montrachet, Chassagne-Montrachet, Santenay and Maranges Côte de Beaune-Villages and Bourgogne-Hautes Côtes de Beaune are also made. The former is solely for red wines and the latter includes some whites as well. Both are mostly from vineyards on the top of the escarpment and some represent good value for early drinking Burgundy.Côte de Beaune wines are generally lighter than those from the Côte de Nuits. Beaunes are soft and round, Volnays fine and silky. Pommards are the exception: due to more clay in the soil, they can be notably tannic and in need of considerable bottle age. The greatest of all white Burgundies, Le Montrachet, is made here between Chassagne and Puligny.
Varying from great to excellent, 2012 is a concentrated but fresh vintage, with many similarities to 2010. It is however even more concentrated than the 2010 because yields were even lower. 2012 was a coolish year and it was the tiny, grand cru-like yields of just 25-30 hectolitres per hectare that allowed the grapes to ripen fully yet remain fresh. This rare combination of concentration with freshness is an unusual balance because they are usually diametrically opposed. Variable weather over time and region means that we shall approach the regions separately below.The Côte de Nuits reds are superb. They are deep coloured, intensely aromatic, moderate in alcohol, have ripe black-cherry pinot fruit, concentrated flavours, sweet tannins and lovely freshness too. However, they wear their undoubted concentration lightly. Terroirs are well defined. All is good geographically and hierarchically. The wines’ beautiful balance of ripe tannins means they can be approached early but they have wonderful development potential so will keep very well too. Spring frost and poor weather, including hail, at flowering, were the principal reasons why most growers lost about 40% of the crop, and so produced about 30hl/ha. The poor flowering produced many millerands where an imperfect fertilisation results in berries remaining small with a very high ratio of skin to pulp, and fewer seeds, resulting in deeper colour and softer tannins which is beneficial for quality. It was then a challenging year in the vineyard with strong presence of the diseases oidium and mildew, but the best growers rose to the challenge. The small crop with well-spaced bunches developed slowly in the coolish spring and early summer, and ripened with a flourish in a hot and sunny August and September.As well as the same spring frosts and poor weather at flowering that occurred in the Côte de Nuits, the Côte de Beaune suffered from a number of destructive hailstorms. Some parts of Volnay and Pommard were hit three times and the crop reduced by up to 80%. The effect of hail is complicated, depending on when it hit (the earlier the better) and how severe the damage. It is often very localised. The timing of the hail was relatively early, the last being 1st August. There are many superb Côte de Beaune whites with remarkable levels of concentration because they were made from half a crop (25–28 hl/ha) due to the same problems of poor flowering and hail. Hail is less of a problem for white wines as the grapes are more successful at lower levels of ripeness than pinot. Indeed the trap to avoid was overripeness so the small crop was best picked early. Luckily there was no botrytis. A handful of wines are a little riper than ideal, but the vast majority score 9–10/10. The best wines are pure, moderate in alcohol, with firm fruit, and many have a lovely grip from the fresh acidity and phenolic compounds from the thick skins which will help them to age beautifully. Again it is like 2010. 2010 is a little more elegant and 2012 a bit richer. 2012 Chablis wines have wonderful pure, crystalline aromas, firm steely fruit and lovely grip and dry extract. Again, low crops of 18–38hl/ha caused by spring frosts and poor flowering were the culprits. However, Chablis managed to avoid the hail. The cool year meant there was a strong pressure of diseases like oidium and mildew but this was successfully treated. There was no botrytis. They started picking 20th September to preserve the freshness. It was another lovely vintage in the Mâcon, again similar to 2010: fresh, fine, concentrated wines with moderate alcohol, which are pure and long. Generally yields were reasonable, around 50hl/ha, as in 2010. Poor flowering reduced the yield a little.
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The Society's wine buyers work very closely with our suppliers to determine how best to seal our wines. We list below those closures currently in use with a brief description of each.
A technical cork made up of the remnants from the production of natural corks which are ground down into particles and cleaned and then combined using a food-grade polyurethane glue. A cheaper closure which The Society's buyers discourage suppliers from using.
A technical cork made from cheaper-grade natural cork where the naturally occurring pores are filled with ground down cork particles and then the whole is sealed with a food-grade wax coating. Generally only used for wines with a short shelf-life.
Diam corks look like agglomerate corks but are far superior and are designed to put an end to cork taint and random oxidation. The production process chops cork into pieces and sorts the superior, highly elastic, suberin component from the less elastic lignin, which is discarded. It mixes the suberin with microscopic spheres of the same substance used for contact lenses, which fills the voids between the cork particles reducing porosity to air and increasing elasticity without introducing humidity. Finally the pieces are mixed with a glue and moulded under pressure. The mechanical properties of the cork are guaranteed for a certain minimum number of years depending on the grade of cork - for example Diam 2 is guaranteed for two years; Diam 3, 5 and 10 are also available.
The Champagne cork is 90% agglomerate made from cork off-cuts which are ground down, cleaned, compressed and then glued together with two disks of good quality natural cork glued onto the end which protrudes into the bottle.
Natural corks harvested from the cork oak (Quercus suber) forests in Spain and Portugal have been the closure of choice for wine for the 300 years. The bark of the cork oak is stripped from mature trees every nine years. The planks are stored and then cleaned and graded before the corks are punched out of the wood. For wines destined for long-ageing, high-grade natural corks are still the closure of choice.
Cost-effective synthetic 'corks' made from food-grade plastic with a silicone coating (similar to that used on natural corks). Generally used for wines for short-term cellaring.
A glass stopper with a plastic 'O' ring which acts as an interface between the top of the bottle and the stopper, held in place by a metal, tamper-proof seal. Relatively expensive as a closure and not widely used. Can be removed by hand.
A short natural or agglomerate cork with a plastic or wooden top to enable the stopper to be removed by hand. Traditionally used for whiskies, sherries, Madeira etc.
Aluminium alloy screwcaps made with an expanded polyethylene wadding for the lining. Screwcaps are also known as ROTEs (roll-on tamper evident) or by the brand name (Stelvin is a popular brand). Widely used in Australia and New Zealand and for wines for short-term cellaring. Becoming increasingly sophisticated in terms of allowing differing levels of permeability so mimicking the properties of natural cork offering winemakers more choice depending of the style of wine being made. There is still a lack of sound data regarding the performance of screwcaps for longer-term cellaring.
This is an agglomerate cork with a disk of good-quality natural cork adhered to both ends. A reasonably priced, reliable alternative to natural cork.
This is the metal pilfer-proof cap usually used to seal beer bottles but also used in the production of Champagne and sparkling wine when wines are stored under crown cap before the dosage is added. A few producers use crown caps to seal wine bottles. Open with a standard bottle opener.
Jamie Goode has written an excellent book on the subject of closures for those wishing to find out more (Wine Bottle Closures, Flavour Press).
Alcohol by volume%
Units per standard bottle
The Society includes the alcohol by volume percentage figure for each wine available online, in Lists and offers.
It is generally accepted that alcohol levels in wine have been increasing in the last 20 years. There are many reasons why, but the single most important factor is the vast improvement in vineyard management techniques which have resulted in healthier, riper fruit being harvested. Alcohol is a by-product of the fermentation of sugars in the grapes and the best-quality wines are made from grapes that have reached physiological ripeness (colour, flavour and tannin), and this generally happens after sugar ripeness.
There are several techniques that can be used to reduce alcohol levels but currently most are intrusive and strip flavour as well as alcohol and we don't buy wines made in this way. In actual fact, more than half of our still table wines have an abv of 13% or less. Members looking to choose wines with lower levels of alcohol can now search our range by level of alcohol.
Excellent-quality wine is at the heart of everything we do at The Wine Society and balance is the single most important feature of quality. The interaction of a wine's main components of sugar, acidity, tannin, alcohol and flavour matter more than the actual level of alcohol. A well-made wine of 14.5%, for example, will taste more balanced than an inferior-quality wine with 10% alcohol. Furthermore, alcohol levels are only a guide to a wine's fullness: a 12.5% cabernet sauvignon may feel heavier and more full-bodied in the mouth than, say, a gamay of 13.5%. Members should refer to the wine's tasting note for a description of the style and fullness of the wine.
The Society is committed to promoting the responsible enjoyment of wines and spirits by providing relevant information to our members that allows them to make their own informed choices. An additional figure is beginning to be used on labels: the number of (UK) units of alcohol contained in that bottle. This is simply the alcohol by volume percentage multiplied by the content. Thus a 13% wine in a standard 75cl bottle will have 9.7 units of alcohol. All new labels of Society and Exhibition wines will include this information. drinkaware.co.uk
The Society's buyers provide recommended drink dates for all of our wines to help members decide the right time to pop the cork.
Should be drunk over the coming months, certainly within the year.
Now to 2016
Ready to drink now but will keep until 2016.
2018 to 2042
We recommend keeping longer before opening. In 2018 it will be ready to drink but still young and will keep until 2042. It's a matter of personal taste when such wines should be drunk. Many members prefer to try the wines over many years from the opening drink date to the last to watch the wine evolve.
Within one year of purchase
A non-vintage wine that should be drunk within 12 months.
Within two years of purchase
A non-vintage wine that is ready now but will keep for two years.
As a general rule, most everyday white wines are best enjoyed within a year of purchase, and most everyday reds within two years.
Certain fine wines, however, those with the right structure and balance, have the ability to evolve over time and gain complexity and finer nuances of flavour.
Savouring the wonderfully complex and intense bouquet and flavour of a wine drank at its peak is undoubtedly one of life's greatest pleasures. As with people, the ageing process will vary from wine to wine. Over the years the wine's primary aromas of fresh fruit will develop more complicated and persistent secondary and tertiary aromas. The fruity flavours of, for example, a premier cru white Burgundy will, over time, evolve buttery, toasty and yeast aromas, or fine reds may develop coffee, cedar, tobacco, vegetal, or even 'animal' flavours as they age.
There is much pleasure to be had by experimenting with bottles at different stages of maturity; finding out how a wine evolves with age and, perhaps more importantly, establishing your own preference in terms of taste for mature wine are all part of the interest and excitement of cellaring wine.
The drinking window we provide is a guide to when the wines will be at their best. Many will favour the wines in the youthful early stages of their development; others will enjoy the wines at their most mature.
Decanting is a useful way of softening the tannins, rounding out the flavours and releasing the potential of a young wine. To find out more please visit our Serving Wine guide.
The Society's purpose-built, temperature-controlled Members' Reserves offers members access to optimum storage conditions for their wines.
For more help and advice about how best to enjoy your wines contact us via our enquiry form.
Oak plays a very important role in the production of wine throughout the world. However, the level of oak detectible in a wine can vary depending on a number of factors – for example, the age and size of the barrel and the type of oak used, as well as the length of time the wine is aged in wood. Oak also influences the structure and tannins of the final wine. For wines on our website, we use the following classifications:
This suggests that a wine has either seen no oak at all, or may have been produced using very large, old oak barrels, resulting in a wine that has no taste of oak. Expect these wines to be crisp, fruit-forward and aromatic.
Some oak has been used in the production, yet it has not been a defining factor in the style of the wine. In this instance, the oak may have played more of a part in the structure of the wine but there will still be discreet flavours associated with the use of new oak.
Wines that are defined by and known for their use of new oak. This must not be confused with a wine which is 'overly oaky' as that would purely be down to bad winemaking! We buy only wines that, we believe, use oak in a balanced and appealing way, enhancing flavour and complexity, and/or imparting structure.
How detectable oak is depends a good deal on the size of the barrel and how new it is. New oak provides a much more evident flavour and aroma and must be used carefully. The size of the barrel is important, as the smaller the barrel, the more surface area of the wine is in contact with the wood and the more flavour will be drawn out. Often, very large old oak barrels are used, which impart little or no oak flavour to the wine at all. They will still bring an extra dynamic to the final taste of a wine though, when compared to stainless steel or concrete vessels, as oak is porous and therefore lets a small amount of air into the barrel. This controlled oxidation has a positive effect on wines, softening the tannins and developing secondary flavours, all helping to add a complexity which comes with age.
There are many ways that people rate wines, whether it is on the 100 or 20 point scales, 5 stars, 3 glasses or simply thumbs up or down. The pleasure of a bottle of wine is hard to express in figures, but it does help give the memory of that wine a context, and a way of sharing your opinion with others.
In response to members' requests we have added a star rating option to the site so you can mark your favourites, or maybe those occasional less-than-welcome experiences, and make your next order easier.
You can use the 5-star rating tool to record your experiences however you wish, but if you are looking for some guidance we believe that a focus on the 'value' of the wine takes into account the quality but also the pleasure it provided, and whether it is something you would recommend to friends.