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Louis Jadot Morgon Chateau des Jacques 2009

Gamay from Beaujolais, Burgundy, France
  • RP90
  • WS90
13.1% ABV
  • W&S92
  • RP90
  • WE92
  • WW91
  • RP90
  • RP91
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13.1% ABV

Winemaker Notes

A deep cherry color with red fruit aromas and flavors, typically high acidity and notable tannic structure.

A perfect partner for charcuterie, Italian foods and red and white meats.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Red raspberry, rhubarb, and smoked meat pungently scent Chateau des Jacques's 2009 Morgon cuvee, then come to a saliva-inducing and tartly-invigorating palate – one of this estate's 2009 that seems to defy the vintage norms – leading to a vivacious finish in which white pepper, salt, smoked meat, and herbs alternate with sappy, snappy red fruits. There is a hint of extraneous wood resin that needs to integrate, and this is one 2009 that could benefit from putting on a bit of fat – which might happen – but is already a delight and sure to remain so for at least 3-4 years.
Range: 89-90+
WS 90
Wine Spectator
Rich flavors of blackberry pie, apple compote and cherry preserves are accented by anise, nutmeg and vanilla. Bright acidity keeps it fresh, while light tannins frame this balanced red.
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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.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

NDF276072_2009 Item# 123638

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