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Louis Jadot Corton-Charlemagne 2013

  • BH94
  • RP92
  • WS92
750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

Corton Charlemagne is powerful, rich, and mineral with an intense flavour of fruits and flowers and spicy aromas of pepper and cinnamon.

Pairs well with haute cuisine, fish and shellfish, white meat and poultry with cream sauces.

Critical Acclaim

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BH 94
Burghound.com
Hints of oak toast don't materially detract from the otherwise wonderfully fresh and cool aromas of green apple, lime, wet stone and white flower. The muscular, firm and broad-shouldered flavors are clean, dry and solidly intense with excellent mid-palate concentration before culminating in a penetrating and mineral-suffused finish that delivers very fine length. This beautifully chiseled effort does not deliver quite the same length as the Montrachet but I very much like the upside development potential. Barrel Sample: 91-94 Points
RP 92
Robert Parker's Wine Advocate
The 2013 Corton-Charlemagne Grand Cru is very closed on the nose, a little resinous at first with honeysuckle and jasmine notes surfacing with time. The palate is medium-bodied with a waxy-textured entry, a fine thread of acidity and a weighty, concentrated, lightly honeyed finish. This is a fine Corton-Charlemagne, although it is no match for either the Montrachet or the Chevalier-Montrachet that preceded it.
Range: 90-92
WS 92
Wine Spectator
This white offers spiced apple and grapefruit notes, with nuances of spice. Powerful, along with a slightly coarse texture and finish. With air, this shows better integration and fine length. Best from 2017 through 2023.
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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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Cote de Nuits

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The origin of perhaps the world’s very finest Pinot noir, Côte de Nuits is the northern half of the Côte d'Or and includes the famous wine villages of Gevrey-Chambertin, Morey-St-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, Flagey-Echezeaux and Nuits-St-Georges.

Fine whites from Chardonnay are certainly found in the Côte de Nuits, but with much less frequency than top-performing reds made of Pinot noir. The little village of Nuits-St-Georges in its southern end gave the region its name: Côte de Nuits. The city of Dijon marks its northern border.

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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.

YNG255623_2013 Item# 151480