Louis Jadot Moulin-a-Vent Ch. des Jacques 2010
Gamay from Beaujolais, France
The Louis Jadot Moulin-a-Vent is a full, robust Beaujolais, with a fleshy, almost fat texture and greater longevity than any other Cru of the Beaujolais. The exceptional quality of its structure preserves a fruitiness which becomes mellow with bottle age.
It may be enjoyed after cellaring for 10 years or more (in good conditions of temperature and humidity). Then it will be perfect with red meat or game.
The Wine Advocate - "Representing a blend from among all five of their sites but at the time of my tasting indicative rather than definitive, the Chateau des Jacques 2010 Moulin-a-Vent displays strikingly deep color as well as palpable density for its vintage. Ripe dark cherry and brown spices wreathed in floral hints inform the nose and a glycerin-rich though distinctly tannin-infused palate. A fine sense of salinity pulls at the salivary glands and suggestions of red and smoked meats emerge in a sustained, if for now, only modestly refreshing or invigorating finish. I suspect we shall end up with a wine that invites drinking over the next 2-3 years notwithstanding its tannin. (Here is another of the 2009s from this property that has fulfilled my highest issue-190 expectations.)
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 BeaujolaisView a map of Beaujolais wineries (boe-show-lay)
Upon hearing Beaujolais, many think of the large celebration for wine that comes out the 3rd week of November, that year's vintage of Beaujolais Nouveau. But the region of Beaujolais, situated at the bottom of the Burgundy AC, is more than just the nouveau. Some Beaujolais wines can be kept (gasp!) for up to 10 years! Those are usually the Cru Beaujolais and are much lower in production than the drink-it-now.
Even though Beaujolais is technically part of Burgundy, its climate, soil, grape varieties and winemaking methods make it completely separate in character. The primary grape of Beaujolais is Gamay, a very thin-skinned, light bodied grape that does particularly well in Beaujolais. It also does particularly well with the method of winemaking in Beaujolais – Carbonic Maceration. Carbonic maceration is anaerobic fermentation – meaning the fermentation takes place INSIDE the berry. How does this happen? Whole grape clusters are carefully put into a tank, given carbon dioxide and sealed to prevent contact with oxygen. Then a chemical process occurs inside the grape, turning sugars in to ethanol, aka alcohol. The process allows the fermenting juice to extract the color of the skins and the fruitiness of the grape without the harsh tannins of the skins. Not all Beaujolais use this method, but almost every Beaujolais Nouveau does. The result is a very fruity wine with fresh berry favors and super-light tannins and body.
The ACs of Beaujolais
Over half of the production of Beaujolais is under the Beaujolais AC. The second level is Beaujolais-Village, and the final is Beaujolais Crus, of which there are ten. Beaujolais Villages AC is a bit better quality than the first level, and the ten Crus are even higher quality. Most Cru Beaujolais AC wines use regular fermentation rather than carbonic, and some even let their wines age a bit in oak. In fact, after a few years in oak and bottle, a good vintage of Beaujolais can be mistaken for a Burgundy! But this is the exception to the rule - the majority of Beaujolais should be drunk within the first 2 years. In a good vintage a few of the cru wines may hold up for more, but Beaujolais is known for being fruity, light and easy drinking for right now. Serve a bit cool and enjoy without thought.
The 10 Cru Beaujolais to look for: Morgon, St-Amour, Juliénas, Chénas, Moulin-à-Vent, Brouilly, Côte-du-Brouilly, Fleurie, Chiroubles, Regnié.
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.
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