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Louis Jadot Corton-Charlemagne Grand Cru Domaine des Heritiers 2016

  • RP95
  • BH94
  • TA94
  • D93
750ML / 0% ABV
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  • RP95
  • BH94
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Winemaker Notes

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2016 Corton-Charlemagne Grand Cru was a normal crop this year since the hillside was not affected by frost. It had quite a strict and laconic bouquet at first that demanded rigorous swirling, eventually revealing attractive cold wet limestone and apple blossom notes (I might have mistook it for a Bâtard-Montrachet if blind!). The palate is very well balanced with a fine bead of acidity, plenty of sappiness here with a detailed, lightly spiced finish that lingers in the mouth. This is one of my favorite whites from Jadot in 2016.
BH 94
Burghound.com
Like the Montrachet, this is strongly reduced today. The well-detailed and intensely stony medium weight plus flavors possess an excellent sense of underlying tension on the saline and green apple-infused, dry and well-balanced finish. Interestingly, the mouth feel is actually finer than that of the Montrachet though whether that will be the case when these wines are fully mature is another question.
Barrel Sample: 92-94
TA 94
Tim Atkin

Louis Latour have some of the largest holdings in the Grand Cru at 10.5 hectares, all of them

on south-east facing slopes on the Aloxe-Corton side. This is showing a little too much oak

right now, but has sufficient texture, weight and underlying acidity to absorb it over the next

year or two. Always reliable. 2020-28.

D 93
Decanter
This is quite ripe and expressive this year, offering up aromas of yellow orchard fruit, preserved citrus, crème pâtissière and toasted nuts. On the palate the wine is ample, full-bodied and powerful, with some chalky grip on the finish, a generous core of rich, succulent fruit, and good concentration. This seems set to drink well shortly after release.
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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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Aloxe-Corton

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Prevailing over the charming village of Aloxe, the hill of Corton actually commands the entire appellation. Corton is the only Grand Cru for Pinot noir in the entire Côte de Beaune. Its Grand Crus red wines can be described simply as “Corton” or Corton hyphenated with other names. These vineyards cover the southeast face of the hill of Corton where soils are rich in red chalk, clay and marl.

Dense and austere when young, the best Corton Pinot noir will peak in complexity and flavor after about a decade, offering some of the best rewards in cellaring among Côte de Beaune reds. Pommard and Volnay offer similar potential.

The great whites of the village are made within Corton-Charlemagne, a cooler, narrow band of vineyards at the top of the hill that descends west towards the village of Pernand-Vergelesses. Here the thin and white stony soils produce Chardonnay of exceptional character, power and finesse. A minimum of five years in bottle is suggested but some can be amazing long after. Fully half of Aloxe-Corton is considered Grand Cru.

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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.

NDF40378_2016 Item# 515437