Louis Jadot Clos Vougeot 2006
Pinot Noir from Burgundy, France
The Clos Vougeot was founded in 1112 by the Cistercian order under St. Bernard de Clairvaux. The monks began with a few acres of vines, and built a small chapel and press house at their edge. Over the next 200 years, various members of the nobility bequeathed a great many vineyards to the order, and during this period, construction of the wall surrounding its vineyards was begun. The wall enclosing the present 124 acres was completed in 1336, but it was not until 1555, under the 48th abbot of Cîteaux, Dom Jean Loysier, that construction of the present château was begun. From the outset white vines, probably of the Pinot Blanc variety, were cultivated within the walls of the Clos, and a certain proportion of white grapes were vinified with the red to yield a rosé wine.
At the end of the 1700s, when more deeply-colored wines began to be preferred, the Clos' white vines were gradually replaced by Pinot Noir. The Clos Vougeot vineyard remained intact in the hands of the church until the French Revolution; since then it has been fragmented, and today, there are upwards of seventy owners. The geologic composition ranges from chalky clay, high in pebbles, on the higher parts of the slope, to moist, compact soil richer in humus and with fewer pebbles on the lower. These variations in soil, and the numerous individual owners, account for the variation in the wines. Louis Jadot is one of the principal owners in the Clos Vougeot, with a 6.36-acre parcel assembled primarily from its acquisition of the vineyards of Clair Daü and Domaines Champy in the 1980s; Jadot controls, in addition to this, another 1.73 acres through long-term contracts. It is vinified to produce a rich wine of power and depth which retains a subtlety of body and elegant complexity, with full, fragrant and distinctly floral bouquet.
Ripe, velvety, old-viney fruit aromas and flavors dominated by blackberries and black cherries are marked by distinct notes of violets, toast and minerals in this wine, and are set in a powerful yet elegant tannic structure.
Burghound.com - "A very earthy mix of medium and lower register dark berry fruit aromas framed in obvious wood introduces dense, powerful and serious big-bodied flavors replete with taut muscle and a textured, indeed almost thick mouth feel that culminate in a delicious, complex and youthfully austere finish of excellent length. For the patient.
Wine Spectator - "This ripe, smooth version is laced with black currant and cassis, with a solid structure underneath. Needs to resolve the tannins, so give this a few years of age. Just a little dry on the finish. Best from 2012 through 2022."
International Wine Cellar - "Good full, deep red. Musky redcurrant, cherry and roasted coffee aromas are lifted by pungent minerality and show a medicinal reserve. Suave and silky but quite penetrating, with ripe but classically dry flavors framed by vibrant minerality. Broadens out impressively on the back half, finishing with superb energy, structure and perfume. Classic, austere Clos Vougeot with a long life ahead of it. "
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Maison Louis Jadot Winery
The House of Louis Jadot has been producing exceptional Burgundy wines since its founding in 1859 by Louis Henry Denis Jadot. For the past 150 years Louis Jadot has continued as one of the great names of Burgundy and has gained international reputation for its superb red and white Burgundy wines. Louis Jadot is not only one of the largest producers of estate Burgundies of the Cote d'Or, it is one of the most celebrated exporters of premium Burgundies, owning close to 140 acres of vineyards from 24 of the most prestigious sites in Burgundy. View all Maison Louis Jadot Wines
About BurgundyView a map of Burgundy wineries
Burgundy is a small region, only about a fourth the size of Bordeaux. The narrow thread of vineyard land stretches from the city of Dijon to Lyon. The five main districts of Burgundy are – from North to South - Chablis, Côte d'Or, Côte Chalonnaise, Maconnais, and Beaujolais. Chablis is far removed geographically (above Dijon) and adheres to its own classifications. Beaujolais is its own region due to grape variety, vinification methods and regulations. Leaving us with the Côte d'Or, Côte Chalonnaise and Maconnais as the heart of Burgundy.
Grapes of the region are easy to remember - Pinot Noir for reds, Chardonnay for whites. Burgundy can be called home for both varietals, despite their increasing presence in every winemaking country. In this area red wines out number whites, although the quality for both is unparalleled.
A bit of History...Once owned and run by the church and nobility, the vineyards of Burgundy were seized during French Revolution and sold off piece by piece. Further separation occurred with Napoleonic Law, which ordered that inherited land be divided among children equally. These two factors put Burgundy where it is today – a myriad of vineyards and villages, each with a number of growers and producers.
NégociantsBurgundy is organized by plots of land and labeled as such. About half of Burgundy works on a négociant system. Growers of small plots sell grapes, or more often, barrels of already made wine, to négociant houses who then blend it with other wines from that region and put it under their label. While the négociant system may sound like a way to produce mass amounts of anonymous wines, that is, luckily, not the case. Wines are labeled with a sense of place, so you know what land you are getting. There are some négociant houses that are much more renowned and consistent than others, and for the most part, the system works. But times are changing. Some growers are purchasing more land and making the wine on their property, under their label, for more consistency. On the other side, négociant houses are buying up their own vineyards so they will have more control over winemaking.
Classification SystemThe classification system is similar to a pyramid. At the base of the pyramid is the most basic of the classifications, the Burgundy AC, meaning grapes can come from anywhere in the Burgundy region. Next up is a village wine, such as Côte de Beaune or Côte de Nuits, or the villages within these regions, like Givery-Chambertin or Puligny-Montrachet. The label will say Appellation Puligny-Montrachet Controlée. At the next level is the premier cru. A wine that says Puligny-Montrachet 1er Cru will still be Appellation Puligny-Montrachet [premier cru] Controllée, but may include the premier cru vineyard name, such as Les Pucelles. At the tip of the pyramid are the grand cru vineyards. There are only 30 in the Côte d'Or and the name of the vineyard is the appellation name.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.