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Louis Jadot, Chapelle-Chambertin Grand Cru (Jadot) 2018

Red Wine from France - Burgundy
Remarkably voluptuous wine of true grand cru quality. This is made from vines planted in 1920 and 1921 which produce beautifully ripe, tiny berries. This high proportion of skin to pulp results in abundant colour and sweet tannins.
Price: £200.00 Bottle
Price: £1,200.00 Case of 6 (out of stock)
Low stock
Code: BU73501

Wine characteristics

  • Red Wine
  • Medium-bodied
  • Pinot Noir
  • 14% Alcohol
  • Oak used but not v. noticeable
  • 2028 to 2042
  • 75cl
  • Cork, natural

Côte de Beaune

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...
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.
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Maison Louis Jadot

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...
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.
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2018 vintage reviews

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