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Louis Jadot Chablis Blanchot Grand Cru 2016

  • WW93
  • V92
  • RP90
750ML / 0% ABV
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  • RP91
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Winemaker Notes

7 "climats" can be called Grand Cru in Chablis: Preuses, Bougros, Les Clos, Grenouilles, Blanchot, Valmur, and Vaudésir. Those vineyards are all situated on the right side of Le Serein river, on the hill. This situation gives a strong and full-bodied character to the wine.

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.

Critical Acclaim

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WW 93
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)
V 92
Vinous
The 2016 Chablis Blanchot Grand Cru, raised 50% in stainless steel and 50% in 500-litre oak barrels, carries its subtle reduction well: clean and precise, hints of white peach and passion fruit interlaced with cold stone/flinty scents. The palate is very well defined, crisp and linear with good weight and sense of grace. This handles its intrinsic power with style and it fans out beautifully on the tropical-tinged finish. Nigh irresistible! Tasted blind at the BIVB Chablis tasting.
RP 90
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.

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Louis Jadot

Louis Jadot

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Louis Jadot, France
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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.
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Chablis

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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.

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Chardonnay

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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 practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

NDF40338_2016 Item# 498141