Winemaker Notes
This legendary wine has great power, depth and a fragrant, floral bouquet.
Serve with roasted or sauced red meat, pheasant, venison or other large game and medium-strength cheeses such as Camembert.
Professional Ratings
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Wine Enthusiast
Ripe and muscular in body, this powerful red reflects the luscious black-cherry and cassis flavors of an exceptionally ripe vintage, along with the cool edges and deeply mineral undertow of Clos Vougeot. Delicate and perfumed yet grounded and mouth drenching, the wine still needs time to develop. Approach from 2025.
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James Suckling
A cool and fresh Clos Vougeot, in spite of its considerable power and concentration. A ton of fine tannins give this major presence on the palate and support the bold and bright finish beautifully. Excellent aging potential. Drinkable now, but best from 2023.
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Wine Spectator
A bit monolithic now, this red is dense and saturated with black cherry, blueberry, mineral and spice flavors. Though compact and shy, it shows its potential on the long, delineated aftertaste, which echoes the intense fruit and spice notes. Firm yet refined tannins underline it all. Best from 2026.
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Wine & Spirits
Jadot farms just over five acres of vines at Clos Vougeot, their fruit destemmed and fermented in vats before aging 18 months in barrels. This is classic Burgundy; its fragrant complexity and resonant length of flavor would be at home in the stone-walled monastery at Vougeot. For now, the wine is compressed into its tannins, its elegant depths of fruit bristling in that tannic structure, showing the capacity for long aging.
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Wilfred Wong of Wine.com
COMMENTARY: The 2019 Louis Jadot Clos Vougeot is an excellent example of this well-known Grand Cru. TASTING NOTES: This wine exhibits classic aromas and flavors of bright red fruit and savory spices. Enjoy it with braised meats. (Tasted: February 17, 2021, San Francisco, CA)
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Jasper Morris
A middleweight lighter ruby colour. The bouquet has clean red fruit, not one of the more massive wines. Ripe cherries. Drier tannins at the finish, part of the monolithic building blocks of the appellation, but even so the vivid red fruit adds a little racy quality.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
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.