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Louis Jadot Chevalier Montrachet Les Demoiselles Grand Cru 2014

Chardonnay from Burgundy, France
  • RP97
  • WS97
  • BH96
  • W&S96
0% ABV
  • WE96
  • RP96
  • WS95
  • BH93
  • RP95
  • BH93
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Winemaker Notes

This Grand Cru is produced in limited quantities, and sometimes equals or surpasses the great Chardonnay Grand Cru Le Montrachet in its concentration and complexity. It offers a profound fragrance of toast, honey and white fruit. It is full-bodied and powerful, with a long finish. Made to age, this wine will develop in the bottle for 15 to 20 years.

Serve with turbot, monkfish, scallops, lobster, white truffle pasta and delicate meats such as braised veal and poultry.

Critical Acclaim

All Vintages
RP 97
Robert Parker's Wine Advocate
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
WS 97
Wine Spectator
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.
BH 96
Burghound.com
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
W&S 96
Wine & Spirits
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.
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Louis Jadot

Louis Jadot

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Louis Jadot, Burgundy, France
Video of winery
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.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.

The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.

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.

YNG265424_2014 Item# 176495