Winemaker Notes
This wine is fermented in wooden barrels like all our Grands Crus from the Côte d'Or area and then aged in barrels during 15-18 months before bottling (about 30% new oak).
Bright color with a hint of pale gold. This wine, which is made from grapes grown on slopes with an eastern orientation, has plenty of weight and rich texture on the palate. The aromas are what you would expect from grapes picked at optimal ripeness, while the palate shows great balance.
Professional Ratings
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Wine Enthusiast
This dense, wood-aged wine is packed with ripe yellow fruits. The full, rich nature of the wine shows the full-blown intensity of the great exposure of this grand cru vineyard. The wine's instant fruitiness belies its aging potential. Resist drinking now and wait until 2023.
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Wilfred Wong of Wine.com
COMMENTARY: Who doesn't love Chablis, especially when it is this good! The 2016 Louis Jadot Chablis Grand Cru Blanchot is a complete wine. TASTING NOTES: This wine delivers from its rich core fruits to its layered palate and finally to its long and racy aftertaste. Live a little and pair it with a dozen raw oysters. (Tasted: January 23, 2018, San Francisco, CA)
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Robert Parker's Wine Advocate
The 2016 Chablis Grand Cru Blanchot is decisively marked by the vintage, offering up an exotic bouquet of honeyed peaches, apricot and citrus blossom. The wine is full-bodied, rich and unctuous, with broad shoulders and a generous attack, but balanced by incisive acids that lend the wine a structural tension that belies its musky, super-concentrated profile.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.