New Customers Save $20 off $100+* with code SEPTNEW
New Customers Save $20* with code SEPTNEW
*For new customers only. Order must be placed by 9/30/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
Serve with turbot, monkfish, scallops, lobster, white truffle pasta and delicate meats such as braised veal and poultry.
The 2014 Chevalier Montrachet les Demoiselles Grand Cru has a very precise, mineral-rich bouquet with cold granite and flinty scents, hints of white peach and almond just in the background. This is very classy. The palate is very poised and intense, just a faint touch of bitter lemon imparting tension from start to finish with healthy salinity on the long, long finish. This is surely Jadot's best white in 2014? It is magnificent. Range: 95-97
Plenty of ground coffee, toast and vanilla aromas announce this white, while flavors of peach, lemon and apple follow through. Young and a little disjointed, but all the parts are there. Finishes long and satisfying. Best from 2019 through 2032.
Somewhat surprisingly this is the most expressive among the 2014 Jadot grands crus with its cool, pure and decidedly airy nose that combines notes of various white orchard fruit with those of spice, soft wood, floral and tea-like aromas. The wonderfully sleek and refined medium weight plus flavors possess much more minerality on the hugely long and well-balanced finish that seems to just go on and on. It can't quite match the sheer scale and complexity of the Montrachet but the mouth feel is even finer. In short, this is seriously good. Barrel Sample: 93-96
This 1.11-acre parcel has been part of the Jadot domaine since 1913, when Louis Jean Baptiste Jadot bought back the piece of land his grandfather had originally purchased in 1845. Frédéric Barnier and his team sustain a community of old vines on the site, last replanted in 1956. The 2014 defines the appellation, a wine that’s grand and racy, lean and aristocratic. Its succulent pear-like flavor density keeps yielding a gentle complexity with remarkable staying power—nutmeg, orange, vanilla, lemon and mineral salts combine in effortless concentration and lasting savor. Youthfully impacted, this should begin to show its best ten years from the vintage.
One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.
A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.
In the Glass
From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.
The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.
Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.