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Louis Jadot Gevrey-Chambertin Estournelles St. Jacques 2010

Pinot Noir from Burgundy, France
  • RP94
  • BH92
  • JS94
  • RP94
  • BH92
  • BH90
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Winemaker Notes

A fine, elegant, full bodied wine. It is a structured and complex wine with a deep color, developing aromas of blackcurrant and other small red and black berries. Distinguished tannins. A wine to age.

Critical Acclaim

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RP 94
The Wine Advocate

The 2010 Gevrey-Chambertin Estournelles Saint Jacques bursts from the glass with layers of dark fruit. Black cherries, flowers, mint and sweet spices wrap around the palate in this flashy, extroverted wine. The Estournelles Saint Jacques turns a bit more feminine in the glass, yet it remains exuberant, flashy and full of life. This isn't the last word on subtlety, but it is a delicious wine in its own way. Anticipated maturity: 2020-2030.
Range: 92-94

BH 92
Burghound.com

This is much toastier and the wood fights somewhat with the otherwise cool, pretty and airy aromas of cassis, plum and red currant that are laced with lovely wet stone scents. There is good richness to the detailed, intense and energetic middle weight flavors that possess plenty of backend punch on the youthfully austere finish. This clearly offers very solid quality though as good as it is, it's not quite at the same level as the other Gevrey 1ers in this range.
Barrel Sample: 89-92

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Louis Jadot

Louis Jadot

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Louis Jadot, , France - Other regions
Louis Jadot
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.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

YNG264520_2010 Item# 123180

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