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Louis Jadot Clos Vougeot Grand Cru 2016

Pinot Noir from Vougeot, Cote de Nuits, Cote d'Or, Burgundy, France
  • WS97
  • BH94
  • V93
  • RP93
0% ABV
Other Vintages
  • WE95
  • JS95
  • RP94
  • WS92
  • WS90
  • RP95
  • BH94
  • V94
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Winemaker Notes

Critical Acclaim

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WS 97
Wine Spectator
Rose, cherry and spice aromas introduce this light-bodied, saturated version. The flavors add wild strawberry, incense and kirsch notes, while remaining persistent on the aleidoscopic finish. Feels tense now, yet should develop nicely over time. A mineral element lingers. Best from 2023 through 2045.
BH 94
Burghound.com
An intensely earthy nose of a wide range of red berry aromas is surrounded by an abundance of menthol and wood scents. The muscular and sizably-scaled flavors possess a rounded and relatively supple mid-palate that contrasts considerably with the robust, serious, rustic and exceptionally firm finish. I like the depth as well as the persistence of this youthfully austere finish that makes clear that this too is going to require extended cellaring.
Barrel Sample: 92-94
V 93
Vinous
(Jadot's vines in the lower part of the clos produced a normal yield in 2016): Bright, dark red. Medicinal red cherry, licorice, herbs and a strong element of spicy oak on the nose. Concentrated, savory and flavorful, communicating an impression of medicinal reserve. A classic, rather old-fashioned, masculine style of Clos Vougeot but not rustic or hard. Still, its tight, dusty tannins will require extended cellaring. Technical director Frédéric Barnier believes that Jadot's Clos Vougeot has been getting steadily softer, as this site has benefited from climate change; he also noted that he has not changed the vinification. Still, this is a seriously tannic, rather saline wine without any easy sweetness.
Barrel Sample: 91-93
RP 93
Robert Parker's Wine Advocate
The 2016 Clos Vougeot Grand Cru was not impacted by the frost as the vines lie toward the bottom of the slope. It has a relatively extravagant bouquet among the grand crus from Jadot, hints of menthol infusing the red berry fruit. I wonder if that will remain once the wine is bottled? The palate is medium-bodied with juicy, ripe tannin, a fine bead of acidity, quite grippy in the mouth but the finish is not quite as finessed as the aromatics would like. Give this four or five years in bottle.
Barrel Sample: 91-93
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Louis Jadot

Louis Jadot

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Louis Jadot, France - Other regions
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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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Containing the largest Grand Cru in all of the Côte d’Or, Vougeot, the village, takes its name from the small stream flowing through it, called Vouge. Over three quarters of the village retains Grand Cru status, and a single vineyard at that: Clos de Vougeot (or simply, Clos Vougeot). Its mass—over 50 ha—retains the single name chiefly for historic reasons.

But today, Clos de Vougeot contains over 80 owners and shows significant soil and slope variations within its boundaries. The top, bordering Musigny and Grands Echezeaux, is calcareous and gravelly on oolitic limestone and exhibits wonderful drainage. The middle sections are limestone, gravel and clay with less of a slope. The lower part has little slant and is mostly made of clay. Historically the diverse parcels were blended but today the abundance of owners means that everyone has his own style. Exploring and understanding them is part of the allure of Clos de Vougeot.

In general a fine Clos de Vougeot when young will be dense and dark but juicy, with a pronounced austerity, and needs a good ten years to bring it to its full potential.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

NDF39676_2016 Item# 426300